Two Ingredient Chocolate Pumpkin Cupcakes with Spice Frosting
Incredibly simple cupcakes made with just chocolate cake mix and pumpkin puree create moist, tender treats with subtle autumn flavor. The rich pumpkin spice brown butter frosting adds nutty depth and warming spices that complement the chocolate base. Perfect for fall gatherings, Halloween parties, or when you want homemade taste with minimal effort. The brown butter technique transforms ordinary frosting into something special with its toasted, caramelized notes.
Ingredients
- 1 box chocolate cake mix, of your choicevanilla cake mix1:1gluten-freeflavor
works well for lighter flavor
- 15 ounce pumpkin puree, canned
- 3 sticks unsalted butter, divided
- ¼ cup light brown sugar, packed
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg, freshly grated
- 2 pound powdered sugar, plus 2 cups
Instructions
- 1
Preheat oven to 350 degrees and line 18 cupcake cups with liners
- 2
Beat cake mix and pumpkin puree in a stand mixer until well combined
- 3
Fill cupcake liners 3/4 full with batter and bake for 25-30 minutes until toothpick comes clean from center
- 4
Let cupcakes cool completely
- 5
Place 2 sticks of butter into a small saucepan over medium low heat
- 6
Once butter is melted, swirl pan occasionally checking color until butter is browned and smells nutty
- 7
Remove browned butter from heat and let cool completely to room temperature
- 8
Beat remaining stick of softened butter in stand mixer until creamy
- 9
Add brown sugar, beating to combine then slowly beat in browned butter until combined
- 10
Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency
- 11
Store frosting in an airtight container until ready to frost cupcakes
Tips
Brown the butter slowly over medium-low heat to avoid burning and achieve the perfect nutty flavor.
Add milk a tablespoon at a time to thin frosting if it becomes too thick during mixing.
Good to Know
Store frosted cupcakes covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cupcakes can be baked 2 days ahead and frosted day of serving
Serve at room temperature for best texture and flavor
Common Mistakes
Cool browned butter completely to avoid melting the frosting
Don't overfill cupcake liners to prevent overflow during baking
Substitutions
Gluten-Free Swaps
works well for lighter flavor
General Alternatives
FAQ
Can I make these without the frosting?
Yes, these cupcakes are delicious on their own or with a simple dusting of powdered sugar.
What if I don't have a stand mixer for the frosting?
Use a hand mixer or beat by hand, though it will take longer to achieve smooth consistency.
How long will the frosting keep?
Store covered in refrigerator for up to 1 week, bring to room temperature before using.