Chocolate-Pumpkin Cupcakes With Orange Buttercream Frosting Recipe

Name: Chocolate-Pumpkin Cupcakes With Orange Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 package Devil's Food Cake Mix, Duncan Hines, 18 Ounce Box; 15 ounces, weight Canned Pumpkin; 2 Large Eggs; 2 Tablespoons Canola Oil; 1 teaspoon Cinnamon; 1/2 teaspoons Fresh Grated Nutmeg; 1/4 teaspoons Ground Cloves; FOR THE FROSTING:; 2 sticks Butter, Room Temperature; 4 cups Powdered Sugar; 1/8 teaspoons Salt; 1 Tablespoon Finely Grated Orange Zest; 4 Tablespoons Fresh Squeezed Orange Juice; Yellow And Orange Food Color; Assorted Halloween Sugar Decorations

Servings: persons

FOR THE CUPCAKES:
1 package Devil's Food Cake Mix, Duncan Hines, 18 Ounce Box
15 ounces, weight Canned Pumpkin
2 Large Eggs
2 Tablespoons Canola Oil
1 teaspoon Cinnamon
1/2 teaspoons Fresh Grated Nutmeg
1/4 teaspoons Ground Cloves
FOR THE FROSTING:
2 sticks Butter, Room Temperature
4 cups Powdered Sugar
1/8 teaspoons Salt
1 Tablespoon Finely Grated Orange Zest
4 Tablespoons Fresh Squeezed Orange Juice
Yellow And Orange Food Color
Assorted Halloween Sugar Decorations

1
Preheat oven to 350 degrees F. Line muffin tin with cupcake papers (recipe makes roughly 18).
2
In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, nutmeg and cloves. On medium speed with electric mixer, beat for 3 minutes. Using an ice cream scoop, fill paper liners with the batter. Bake for 20-25 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes then remove cupcakes to a wire rack to cool completely.
3
Frosting: Beat butter until light and fluffy. Add 3 cups of powdered sugar and beat on low until combined. Add salt, grated orange peel, and 2 Tablespoons of the orange juice. Beat on medium speed for 3 minutes. Add enough yellow and red food color for desired orange color. Blend in enough remaining powdered sugar and orange juice to reach a consistency to pipe swirls onto the cupcakes.
4
Put frosting in a piping bag (or a Ziplock bag with the corner cut off) and pipe swirls onto the cupcakes. Top with candy decorations.

1019

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 package Devil's Food Cake Mix, Duncan Hines, 18 Ounce Box, 15 ounces, weight Canned Pumpkin, 2 Large Eggs, and more.

Yes, Chocolate-Pumpkin Cupcakes With Orange Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Pumpkin Cupcakes With Orange Buttercream Frosting

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