These Pumpkin Black Velvet Cupcakes are a fun twist on classic treats. They are rich, moist, and have a cozy pumpkin flavor with a hint of chocolate. Perfect for fall!
Just wait until you try the soft cream cheese frosting on top. I can’t help but lick the bowl when I’m done! 🎃🍰 These cupcakes are a crowd-pleaser for any celebration!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cupcakes. If you’re gluten-free, you can try a 1:1 gluten-free flour blend instead. I’ve found brands like Bob’s Red Mill work well!
Cocoa Powder: Dutch-processed cocoa gives a deep flavor, but regular unsweetened cocoa works in a pinch. Just be mindful that it may result in a slightly different color!
Buttermilk: If you don’t have buttermilk, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and it’s ready to use.
Pumpkin Puree: Canned pumpkin is convenient and 100% fine to use. If you want to use fresh, just roast and puree the pumpkin flesh. I prefer using a mix of both for added texture!
Black Food Coloring: This enhances the color of the cupcakes. If you prefer to avoid it, don’t worry; the flavors alone will still make them delicious!
How Do I Achieve Fluffy Cupcakes?
Getting that light and fluffy texture in your cupcakes starts with properly creaming the butter and sugar. This method incorporates air into the batter, which gives your cupcakes a lovely rise.
- Make sure the butter is softened at room temperature before mixing. It should be creamy, not melted.
- Beat the butter and sugar for 3-4 minutes until it’s light in color and fluffy. Don’t rush this step!
- When adding eggs, incorporate them one at a time. This helps them mix in well without deflating the batter.
Also, avoid overmixing after adding flour. Mix just until combined, and you’ll have perfectly fluffy cupcakes!
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Black Velvet Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, preferably Dutch-processed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- 1/2 teaspoon black food coloring (gel or paste) or more for deeper color
For the Pumpkin Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree (canned or homemade)
- 3 1/2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Orange food coloring (optional, for more vibrant color)
For Garnish:
- Black sprinkles
How Much Time Will You Need?
You’ll need about 30 minutes for prep and mixing, plus 20-22 minutes for baking. Let the cupcakes cool for about an hour before frosting them, so total time could be around 1 hour and 30 minutes to 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cupcakes will bake evenly. While that’s heating, line a 12-cup muffin tin with fun orange or black cupcake liners. It’s all about that festive feel!
2. Make the Cupcake Batter
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well-combined. This helps ensure your cupcakes have a consistent taste and texture. Set this dry mix aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix this for about 3-4 minutes until it’s light and fluffy—this helps incorporate air into your batter!
Next, beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, and then start mixing in half of the dry ingredients. Once combined, pour in the buttermilk, and then add the rest of the dry ingredients. Mix gently until just combined; you want to avoid overmixing!
3. Add the Black Food Coloring
Now, add the black food coloring to the mixture, a little bit at a time, mixing until you achieve a deep, rich black color. The color will deepen as the cupcakes bake, so feel free to adjust it to your liking!
4. Bake the Cupcakes
Fill each cupcake liner about 2/3 full with the batter—this allows room for the cupcakes to rise. Bake them in the preheated oven for about 18-22 minutes. You can check if they’re done by inserting a toothpick into the center; if it comes out clean, they’re ready!
5. Cooling the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. It’s important they’re cool before frosting!
6. Make the Pumpkin Frosting
While your cupcakes cool, get started on the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Then mix in the pumpkin puree, vanilla extract, cinnamon, and nutmeg. This flavor combination is divine!
Gradually add the powdered sugar, one cup at a time, mixing until the frosting is smooth and spreadable. If you want a brighter orange color, you can add a few drops of orange food coloring now and mix it in well.
7. Frost the Cupcakes
Once the cupcakes are completely cool, it’s time to frost them! You can use a piping bag for a decorative touch or simply spread the frosting on with a spatula. Either way, be generous with that creamy pumpkin frosting!
8. Final Touches
To add a fun finishing touch, sprinkle your black sprinkles on top of each cupcake. It gives them a festive look that’s perfect for fall celebrations!
9. Enjoy!
Now you’re ready to serve your delightful Pumpkin Black Velvet Cupcakes! You can enjoy them right away or refrigerate them for later (just remember to bring them to room temperature before serving). Enjoy every bite!
Can I Use a Different Type of Flour for the Cupcakes?
Yes, you can use a gluten-free all-purpose blend if you need a gluten-free option. Just ensure it has a 1:1 substitution ratio for best results. Otherwise, regular all-purpose flour works perfectly!
How Can I Adjust the Sweetness of the Frosting?
If you find the frosting too sweet for your taste, you can reduce the powdered sugar by up to a cup. Just keep in mind that it may alter the frosting’s consistency, so you might need to add a bit more pumpkin puree or cream cheese to maintain creaminess.
Can I Make These Cupcakes in Advance?
Absolutely! You can bake the cupcakes a day or two ahead of time. Just make sure to store them in an airtight container at room temperature. Frost them the day you’re ready to serve for the best flavor and texture.
What’s the Best Way to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, let them come to room temperature to enjoy their full flavor and softness!