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Pumpkin Cupcakes with Nutella Buttercream

Moist pumpkin cupcakes, loaded with warm fall spices, filled with Nutella, and topped with fluffy, thick, rich Nutella frosting!
Course Dessert - cupcakes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 18 cupcakes
Author Sarah

Ingredients

  • 2 cups sugar
  • 15 oz. can pumpkin puree
  • 4 large eggs
  • 1 cup vegetable or canola oil
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. clove
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 2 cups Nutella divided
  • 1 cup butter softened
  • 2 tsp. vanilla
  • 4 cups powdered sugar

Instructions

  • In a large bowl, combine sugar, pumpkin, eggs, and oil, whisking until blended.
  • In another large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, clove, pumpkin pie spice, and salt.
  • Add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
  • Line 18 regular-sized muffin cups with paper liners, and fill them 3/4-full with batter.
  • Bake at 350 degrees for 20-25 minutes, or until edges are golden, and a toothpick inserted near the center of a cupcake comes out clean.
  • Remove from heat, and cool for 10 minutes before removing cupcakes from pans to wire racks to cool completely.
  • Using a spoon or cookie scoop, scoop a 1-inch ball out of the center of each cupcake. Using 1 cup Nutella, spoon a rounded teaspoonful into the center of each cupcake.
  • With remaining Nutella and remaining ingredients, prepare Nutella buttercream. Top cupcakes with Nutella Buttercream!