Pumpkin Nutella Cupcakes Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. 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. ???? ???? ???? ???? Continue to Content Pumpkin Cupcakes with Nutella Buttercream Yield: 1 Dozen Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Soft and moist, spiced pumpkin cupcakes perfectly paired with whipped Nutella buttercream. Print Ingredients 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 Instructions 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.
I will be right over to help you devour those amazing cupcakes!!! I agree with you…Nutella just pairs perfectly with just about any seasonal food:-) Reply
I found you at Lil Luna’s Link Party. I posted a birthday party and have been making (testing) cupcake recipes for weeks now. I can’t wait to make something pumpkin, fall, and nutella. I am going to take your word for it and take the plunge…sounds fantastic! Reply
I already pinned this last night as soon as I saw them! I MUST make these! We would love to see these linked-up on THIS WEEK’S CRAVINGS “Halloween” Linky Party, please stop by if you wish and link up! http://momscrazycooking.blogspot.com/2011/10/this-weeks-cravings-52-halloween-candy.html Reply
Nutella and pumpkin…an awesome combination! I’ll have to give this a try. That frosting sounds amazing. 🙂 Reply
Hello!! I’m new here and your site is awesome! Am i reading correctly..all you do is mix the dry cake mix with the can of pumpkin!?!?! no eggs or oil or water!?!?!? Reply
these are amazing!! i made some monster cupcakes recently and I would love to know what you think.http://laughteriscatching.com/2011/08/27/to-your-posts-let-the-bake-off-begin/ Reply
Hi! Came over from We Did It Wednesday… Wanted to invite you to link up this recipe on my Tasty Tuesday party… the link closes tonight, but you can always come over next week if you miss it. Hope to see you there!http://nap-timecreations.blogspot.com/2011/10/pumpkin-crunch-cake-and-tasty-tuesday.html Reply
Oh, YUM! I wish I could just lick the screen…lol. Would you share these here? http://oneartmama.blogspot.com/2011/10/falling-for-crafts-challenge-7-holiday.html Reply
These are beautiful! You’re so talented!! Thanks for linking to Foodie Friday! Not Your Ordinary Agent Not Your Ordinary Recipes Clean Gal Reply
Boy, those are easy two-ingredient cupcakes, Ashton. I feel just like you do about Nutella – great all year, and especially in the Fall, because of the nutty flavor. Thank you for linking this post at Joy of Desserts. Congratulations on your 1000+ followers. Great new banner to celebrate! Reply
Ok, so I admit I’ve never had Nutella. Everyone raves about it, and I’ve had coupons for it, but I’ve never bought it. Perhaps the time is coming soon! Thanks so much for linking this to my Must Try Mondays! Reply
I love pumpkin, and I love Nutella, can’t wait to try these! I pinned them, so I can come back the recipe soon….Thanks for linking on Not Just a Housewife! Reply
I love pumpkin. It looks so yummy! Great blog and lovely recipe! Thanks for sharing.Hope to see you on my blog:) Reply
What size cupcake tins do you use? I made them in normal size and they came out mushy even though I baked them a few extra minutes. Reply
@Heatherj Hm… I just used a standard size muffin tin. I put about 1/4 in each tin. How was the batter when you made it? It should have looked like normal cake batter, not runny or anything. Reply
This recipe sounds great! Is there anything I can substitute the shortening with?? I’m trying to cut out trans fats! Thanks!! Reply
