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Pumpkin Brownie Cupcakes

Sharing our favorite brownie cupcakes today! My Pumpkin Brownie Cupcakes make the perfect dessert for your upcoming Fall and Holiday parties!

Brownie Cupcakes

Ahhhh, Fall baking is officially here. These pumpkin brownies turned into cupcakes are so delicious! There is nothing that makes me smile more than getting in the kitchen and baking with pumpkin. It’s so cozy and fabulous. Let’s dig in to this cupcake shall we? 🙂

Try my Pumpkin Spice Cupcakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

Here is your ingredient list. I forgot to add the buttermilk in the photo, I blame it on my baby brain 🙂 Also please note, you do not have to use Mocha Fudge brownie mix. I was cleaning out my pantry 🙂  Regular brownie mix is what you should use.

How To Make Brownie Cupcakes

  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. Remove and let cool completely.
  4. 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.

This recipe could not be simpler. Start adding your cupcake ingredients right to your mixer. Any order you’d like.

A little vegetable oil and sour cream.

Buttermilk time! You can use milk or even heavy cream if you are feeling crazy 🙂

Four lovely eggs. I love these action egg shots 🙂

Add a can of pumpkin and you are ready to mix mix mix!

There you go, now let’s get them into the cups.

Fill them 3/4 full please 🙂

Ahhh, ready for the oven.

Not only are these perfectly soft and lovely, they make the house smell wonderful too.

Ok, time to make some ridiculously good vanilla bean buttercream while those cupcakes are cooling.

Break out your butter and powdered sugar. Beat the butter until creamy then slowly add close to 4 cups of powdered sugar.

Take a vanilla bean, split in in half  and with the side/tip of your knife scrape out those fabulous vanilla seeds. Put them right into your buttercream and give a good mix.

There is nothing like fresh vanilla bean! Makes the best frosting ever.

Here you have cutie patootie little cupcakes perfect for Fall baking and perfect for a Fall baby shower when you line them with colorful liners 🙂  How cute is the pretty little napkin my cupcakes are sitting on?! Amanda brought it from Sweden for me. Love it!

I had to show you a close up so you could see those fabulous vanilla bean seeds throughout the frosting 🙂  Enjoy friends!

Pumpkin Brownie Cupcakes

These Pumpkin Brownie Cupcakes are simple to prepare and wow all of your guests! Great for Fall and Holiday baking!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 27 mins
Servings: 24
Calories: 383kcal
Author: Jenny
Cost: 10
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Ingredients

  • 1 box yellow cake mix
  • 1 1/2 cups dry brownie mix
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 3/4 cup buttermilk or regular milk
  • 4 large eggs
  • 15 ounce can pumpkin such as Libby’s
  • 2 sticks/1 cup unsalted softened butter
  • 3 3/4 cups powdered sugar
  • 1 vanilla bean
  • 3 tablespoons milk
  • 1/2 cup mini chocolate chips

Instructions

  • Preheat oven to 350 degrees and line 24 cupcake cups with liners.
  • 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. Bake for 22-27 minutes, until baked through. 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

Calories: 383kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 279mg | Potassium: 74mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2848IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
Keywords: best pumpkin recipes, brownie cupcake recipe, brownie cupcakes, easy pumpkin dessert, easy pumpkin muffins, pumpkin brownies, pumpkin cake