Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream

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Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream
45 min.
24
277kcal

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Indulge in the delightful fusion of flavors with our Pumpkin Brownie Cupcakes topped with luscious Vanilla Bean Buttercream. Perfect for any occasion, these cupcakes are a crowd-pleaser that combines the rich, fudgy goodness of brownies with the warm, comforting essence of pumpkin. With just 45 minutes of prep time, you can whip up a batch of 24 scrumptious treats that are sure to impress your family and friends.

Imagine biting into a moist, chocolatey cupcake that bursts with the seasonal flavor of pumpkin, complemented by the creamy, dreamy vanilla bean frosting. Each bite is a harmonious blend of sweetness and spice, making these cupcakes an irresistible dessert option for fall gatherings, birthday parties, or simply a cozy night in.

Not only are these cupcakes delicious, but they also offer a delightful twist on traditional desserts. The addition of mini chocolate chips adds a fun texture and extra chocolatey goodness, while the vanilla bean buttercream elevates the entire experience with its aromatic and rich flavor. Whether you’re a baking novice or a seasoned pro, this recipe is easy to follow and guarantees a show-stopping result.

So, gather your ingredients and get ready to create a batch of these Pumpkin Brownie Cupcakes that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • 1.5 cups brownie mix dry
  • 0.5 cup chocolate chips mini
  • large eggs 
  • 0.8 cup regular milk 
  • tablespoons milk 
  • 3.8 cups powdered sugar 
  • 15 ounce pumpkin such as libby's canned
  • 0.5 cup cup heavy whipping cream sour
  •  vanilla pod 
  • 0.5 cup vegetable oil 
  • box duncan hines classic decadent cake mix yellow

Equipment

  • oven
  • stand mixer
  • muffin liners

Directions

  1. Preheat oven to 350 degrees F. and line 24 cupcake cups with liners.
  2. Place cake mix, brownie mix, oil, sour cream, buttermilk, eggs and pumpking into stand mixer. Beat until well combined, about 1-2 minutes. Scoop batter into lined cups 3/4 full.
  3. Bake for 22-27 minutes, until baked through.
  4. Remove and let cool completely.While cupcakes are cooling, place butter into stand mixer and beat until creamy. Slowly add powdered sugar until you’ve got a nice consistency. Stir in vanilla bean seeds and milk until smooth. Frost over cupcakes and top with mini chocolate chips.

Nutrition Facts

Calories277kcal
Protein4.76%
Fat20.11%
Carbs75.13%

Properties

Glycemic Index
5.88
Glycemic Load
0.91
Inflammation Score
-7
Nutrition Score
5.0143477761227%

Flavonoids

Luteolin
0.29mg

Nutrients percent of daily need

Calories:276.55kcal
13.83%
Fat:6.25g
9.62%
Saturated Fat:2.35g
14.67%
Carbohydrates:52.55g
17.52%
Net Carbohydrates:52.1g
18.95%
Sugar:38.48g
42.76%
Cholesterol:35.44mg
11.81%
Sodium:225.01mg
9.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.33g
6.66%
Vitamin A:1607.04IU
32.14%
Phosphorus:102.99mg
10.3%
Vitamin B2:0.13mg
7.91%
Calcium:74.15mg
7.41%
Iron:1.21mg
6.75%
Folate:22.06µg
5.52%
Selenium:3.86µg
5.52%
Vitamin B1:0.07mg
4.5%
Vitamin E:0.57mg
3.81%
Manganese:0.07mg
3.36%
Vitamin B3:0.62mg
3.12%
Vitamin B5:0.31mg
3.11%
Potassium:101.17mg
2.89%
Vitamin B12:0.15µg
2.51%
Vitamin K:2.62µg
2.49%
Copper:0.05mg
2.4%
Vitamin B6:0.05mg
2.37%
Vitamin C:1.66mg
2.01%
Vitamin D:0.28µg
1.9%
Zinc:0.28mg
1.84%
Fiber:0.45g
1.79%
Magnesium:6.73mg
1.68%