Pumpkin Nutella Cupcakes
Soft and moist, spiced pumpkin cupcakes perfectly paired with whipped and fluffy Nutella buttercream.
Alright you guys– where are my pumpkin freaks???
And I use the term “freaks” ever so lovingly. Because, don’t I know it, I’m one of them. And now that September is FINALLY here, and we have officially passed the Labor Day benchmark… you know what that means! Yes, my friends. It’s time to pumpkinallthethings. As all the hashtags have been no-so-subtly reminding us for the past 6 days ????.
This year, I’m especially anxious for Fall to get underway because…. I want to move into my house already!!!! I’m like a kid doing the potty dance waiting for this house to get built. Seriously. I love ya September and October– but this year, we’ve got to get a move on!
In the meantime, we might as well talk cupcakes in order to distract me from my toe-tapping.
And what better distraction than pumpkin cupcakes?? Pumpkin cupcakes with Nutella buttercream to boot!
Not only are these cupcakes (obviously) the culmination of a perfect flavor pairing and utterly, sinfully delicious. But they are also SUPER easy. I used my favorite 2-ingredient pumpkin + cake mix recipe for the base. It’s ridiculously easy peasy.
After that, all you have to do is whip up a simple Nutella buttercream– which is at least 10 times easier than it sounds.
Happy pumpkin season babes! If you need me, I’ll be creepin’ the construction crew at my future house. ????
Kidding. I bring them donuts. They totally know I’m not weird.
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- 15 ounces pumpkin puree (NOT PUMPKIN PIE FILLING)
- 1 box yellow cake mix
- 1 tsp pumpkin pie spice
- 1/2 cup Nutella
- 1/2 cup butter, softened to room temp
- 2 cups powdered sugar
- 2 tbsp milk
- 2 tsp vanilla extract
- pinch of salt
Preheat oven to 350ºF.
Mix together the pumpkin and the cake mix until batter forms. It will be a little thicker than a typical cake batter.
Scoop 1/4 cup batter into each (greased or lined) cupcake tin. Bake for 20 minutes. Let cool completely.
Meanwhile: use an electric mixer to beat together the Nutella and butter until smooth. Mix in alternately the powdered sugar 1/2 cup at a time with a liquid ingredient (ie, 1/2 cup powdered sugar, then 1 tbsp milk, 1/2 cup powdered sugar, then 1 tsp vanilla, etc).
Scrape down the edges of the bowl as necessary and mix until smooth buttercream forms. If you feel the buttercream is not smoothing out, add more milk 1 tbsp at a time and mix in between additions until you reach the desired consistency.
Once cupcakes have cooled, spread frosting over top.