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Pumpkin Buttercream Cupcakes with Chocolate Halloween Toppers

These cupcakes are the perfect treat for Halloween!

Course Dessert
Cuisine American
Keyword Pumpkin Buttercream Cupcakes with Chocolate Halloween Toppers
Calories 368 kcal
Author Amanda Rettke-iambaker.net



  • 1/2 cup (123g) buttermilk
  • 1 cup (245g) canned pumpkin
  • 1 1/2 cups (188g) flour
  • 2/3 cup (79g) cocoa
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup (170g) softened butter
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar
  • 1 tbsp. vanilla
  • 4 Eggs


  • 2 tablespoons butter
  • 3/4 cup shortening
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon cinnamon
  • 4 - 5 cups (500g-625g) powdered sugar
  • 1/4 - 1/2 cup (61g-123g) milk



  1. Heat oven to 350°F.
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy.
  5. Add in eggs, one at a time, until fully incorporated.
  6. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.

  7. Mix for 1 minute on low until fully combined.
  8. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
  9. Bake for 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.


  1. Cream together butter and shortening until well combined. (about 2-3 minutes)
  2. Add pumpkin puree and cinnamon and blend for 30 seconds.
  3. Start adding powder sugar, one cup at a time, until reach desired consistency and taste. (Yes, that means you need to be sampling it as you go. Lick that spoon girl!)
  4. Add milk in when you need too, probably after second cup of powder sugar.
  5. Add a little at first and then more as needed.
  6. Drop a scoop onto each cupcake, and top with your chocolate Halloween toppers!