Chocolate Pumpkin Cupcakes With Orange Frosting

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“Got this from an issue of Country Living. Made these for our annual pumpkin carving and they were a hit.”
36 cupcakes

Ingredients Nutrition


  1. Line cupcake tins or grease and flour three 8" cake pans. Preheat oven 375* for cupcakes, 350* for cake.
  2. Whisk flour through nutmeg. Set aside.
  3. Mix buttermilk, pumpkin, and vanilla. Set aside.
  4. Beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time- beating well after each addition until batter is smooth and light.
  5. Alternately add the flour and pumpkin mixtures, blending well after each addition.
  6. Fill each cupcake with 1/4 cup of batter and bake for 22 minutes. For cake- bake 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans for 20 minutes, then remove from pans and cool on wire racks.
  7. For frosting: Blend cream cheese, butter, oj, zest, and vanilla with electric mixer until smooth. Add sugar and continue to beat for about 3 more minutes. Stir in food coloring. Stick in fridge until ready to use.
  8. To frost cakes: trim each layer level and top each cake with 1/3rd of the frosting, sandwiching one layer on top of the other until it stands a majestic three layers high (frost just the tops of the cakes not the sides- like a German chocolate cake). Refrigerate until ready to serve, then let come to room temperature Very festive and tastey.

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