These Pumpkin Black Velvet Cupcakes are a fun twist on classic desserts! With rich pumpkin flavor and a touch of cocoa, they are both moist and delicious.
I love how these cupcakes are perfect for fall! The creamy frosting on top adds sweetness, and they always impress at parties. Seriously, who can resist a cupcake that looks this fancy? 🎃🖤
Key Ingredients & Substitutions
Cocoa Powder: Using Dutch-processed cocoa powder gives a rich color and flavor. If you don’t have it, regular unsweetened cocoa works too, but the color might be lighter.
Pumpkin Puree: Canned pumpkin puree is ideal. You can substitute with homemade pumpkin puree if you prefer. Just make sure it’s not sweetened or spiced.
Buttermilk: If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will create a similar acidity needed for tenderness.
Egg Replacement: For a vegan option, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Do I Get My Cupcakes to Rise Perfectly?
To achieve fluffy and perfectly risen cupcakes, follow these steps:
- Make sure all your ingredients are at room temperature. This helps them mix well and promote even rising.
- Don’t overmix the batter; mix just until combined. Overmixing can lead to dense cupcakes.
- Fill each cupcake liner about 2/3 full. This gives enough room for the cupcakes to rise without overflowing.
- Keep an eye on baking time. Start checking for doneness at 18 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
How to Make Pumpkin Black Velvet Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for deep color)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Orange food coloring (optional, to enhance color)
- Black decorating sprinkles or edible pearls for garnish
How Much Time Will You Need?
This recipe typically takes about 30 minutes of prep time and around 20 minutes of baking time. You’ll need additional time for the cupcakes to cool before frosting them. Overall, you can expect about 1.5 hours to have these cupcakes ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin pan with black cupcake liners to give them that spooky, classic look.
2. Sift the Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps to combine them well and incorporates air for lovely fluffy cupcakes.
3. Mix the Wet Ingredients:
In a medium bowl, combine the granulated sugar, vegetable oil, egg, and vanilla extract. Beat this mixture until it’s smooth and well combined. Next, stir in the pumpkin puree until it’s fully blended in.
4. Combine Wet and Dry Ingredients:
Start adding the dry mixture into the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently until everything is just combined; be careful not to overmix to keep the cupcakes light!
5. Fill the Cupcake Liners:
Evenly distribute the batter among the prepared cupcake liners, making sure to fill each about 2/3 full. This gives them room to rise without spilling over.
6. Bake the Cupcakes:
Place the muffin pan in your preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of one cupcake; if it comes out clean, they’re ready!
7. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
8. Make the Frosting:
In a mixing bowl, beat the softened butter until it’s creamy. Slowly add the sifted powdered sugar, mixing well after each addition to avoid a cloud of sugar. Then, add the pumpkin puree, vanilla extract, and cinnamon, mixing until the frosting is smooth and fluffy.
9. Color the Frosting:
If you want to brighten up your frosting, add orange food coloring slowly, mixing until you achieve your desired shade of pumpkin.
10. Frost the Cupcakes:
Using a piping bag fitted with a star tip, pipe a generous swirl of frosting onto each cooled cupcake. Get creative with your design!
11. Garnish:
Finish off your beautiful cupcakes by adding black sprinkles or edible pearls on top for a stylish touch.
12. Serve and Enjoy!
Now, all that’s left is to serve your stunning Pumpkin Black Velvet Cupcakes! Enjoy the delightful blend of flavors and impress your friends and family!
Can I Substitute Regular Milk for Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can mix 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity of buttermilk and help keep the cupcakes tender.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Make sure to wrap them well to prevent freezer burn.
Can I Make These Cupcakes Ahead of Time?
Yes! You can bake the cupcakes in advance and store them in an airtight container until you’re ready to frost and serve. Just make sure they are completely cooled before storing. Frost them on the day of serving for the best texture and taste.
What Can I Use Instead of Eggs?
If you need an egg substitute, consider using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water and let it sit for a few minutes). Both work well to keep the cupcakes moist and fluffy.
