If you’re craving a dessert that perfectly embodies the warm, cozy flavors of fall, you’re going to absolutely love this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe. These cupcakes boast a moist, tender crumb infused with fragrant pumpkin spice, complemented by a luscious, velvety cream cheese frosting sweetened with rich brown sugar. It’s a bakery-worthy treat that feels like a homemade hug, and once you try it, you’ll find yourself reaching for seconds — and maybe thirds.
Ingredients You’ll Need
Getting the right ingredients together for this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe is simpler than you might think, but every component plays a crucial role. From the warm pumpkin purée that brings natural moisture and flavor to the blend of spices that evoke autumn, and the frosting that balances tangy and sweet, each ingredient is carefully chosen to create perfect harmony.
- All-purpose flour (170 g): Provides structure to the cupcakes while keeping them light and fluffy.
- Baking powder (1 1/4 tsp): Helps the cupcakes rise beautifully for a tender crumb.
- Baking soda (1/4 tsp): Adds extra lift and reacts with the brown sugar for a soft texture.
- Salt (1/2 tsp): Enhances all the flavors and balances sweetness.
- Pumpkin spice (2 1/2 tsp): A fragrant blend that fills the cupcakes with warmth and nostalgia.
- Dark brown sugar (225 g): Adds deep molasses notes and moisture to the batter.
- Pumpkin purée (280 g): The star ingredient giving the cupcakes rich flavor and beautiful color.
- Vegetable oil (75 g): Keeps the cupcakes moist and tender without weighing them down.
- Eggs (2): Bind everything together and add richness.
- Vanilla extract (1 tsp): Amplifies the sweetness and adds complexity.
- Butter (200 g): Essential for the creamy frosting with a smooth texture.
- Dark brown sugar (15 g): Gives the frosting a caramel-like depth.
- Full-fat cream cheese (100 g): The tangy base for the frosting, delivering creaminess and balance.
- Powdered sugar (345 g): Sweetens and stabilizes the frosting for perfect piping.
- Vanilla extract (1/2 tsp): A finishing touch to round out the frosting’s flavor.
How to Make Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
Step 1: Prepare the Cupcake Batter
First things first, preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with liners. In a large bowl, whisk together the dry ingredients: all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. In a separate bowl, whisk the wet ingredients—pumpkin purée, vegetable oil, eggs, and vanilla extract—until smooth. Carefully combine the wet and dry mixes, stirring until just blended and no streaks of flour remain. This batter promises a soft, moist texture packed with autumn flavor.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop the tray into your preheated oven and bake for 23 to 24 minutes, or until a toothpick inserted into the center comes out clean. After baking, transfer the cupcakes to a cooling rack. Let them rest for 5 minutes in the pan before gently removing them to cool completely. This careful step prevents soggy bottoms and preserves the perfect crumb.
Step 3: Whip Up the Brown Sugar Cream Cheese Frosting
The frosting is where this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe truly shines. Remove butter and cream cheese from the fridge about 10 minutes in advance, then cube the butter for easy mixing. If you live in Europe, blot excess moisture from the cream cheese with paper towels to ensure your frosting has the right consistency. Using a stand mixer with the paddle attachment, cream the butter and dark brown sugar on high for 5 minutes for incredible fluffiness. Add vanilla and cream cheese, beating for another minute. Then, gradually sift and incorporate the powdered sugar in two batches on low speed, scraping down the bowl as needed. Finish with a 2-minute whip on high speed to get a luxuriously smooth frosting perfect for piping.
Step 4: Frost and Decorate
Fill a piping bag fitted with a round tip—like a Wilton 1A—with your frosting and pipe generous swirls atop each cooled cupcake. Feel free to garnish with a sprinkle of pumpkin spice, a dusting of cocoa, or festive fondant pumpkins to elevate their look and tie them perfectly to the season.
How to Serve Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
Garnishes
A dusting of freshly ground cinnamon or a sprinkle of nutmeg enhances the aromatic qualities of your cupcakes. For a little extra shimmer, try edible gold dust or mini chocolate chips nestled into the frosting’s peaks — delightful little accents that make each cupcake feel special.
Side Dishes
Pair these cupcakes with a hot cup of spiced chai tea, warm apple cider, or even a smooth latte. The warm spices in the cupcakes and frosting beautifully complement these cozy beverages, creating a perfect autumn afternoon treat or festive party pairing.
Creative Ways to Present
Arrange your cupcakes on a rustic wooden tray with autumn leaves or small pumpkins as decor to set the mood. For gatherings, tiered cake stands add height and drama, while wrapping individual cupcakes in clear boxes tied with twine makes wonderful edible gifts sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to two days for optimum freshness. If your kitchen is warm, storing them in the fridge will keep the frosting stable, just allow cupcakes to come to room temperature before serving for the best texture and flavor.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months. For frosting, freeze separately as dollops on parchment paper, then transfer frozen chunks to a container. Thaw before piping to maintain perfect consistency when decorating.
Reheating
If you prefer a slightly warm cupcake, microwave for 10 to 15 seconds once unfrosted or at room temperature. Avoid heating frosted cupcakes to keep the cream cheese frosting stable and prevent melting.
FAQs
Can I make my own pumpkin purée for this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe?
Absolutely! Simply roast a sugar pumpkin or pie pumpkin until tender, then scoop out the flesh and purée it in a food processor. Make sure to drain excess water so your cupcakes stay moist but not soggy.
What is pumpkin spice made of?
Pumpkin spice is a classic blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It’s easy to make at home by combining these spices in the right proportions or purchase pre-made blends from most grocery stores.
Can I use cream cheese frosting without brown sugar?
Yes, you can make classic cream cheese frosting by omitting the brown sugar, but brown sugar adds a beautiful caramel depth and sweetness that perfectly matches the pumpkin flavors.
Is it okay to substitute the vegetable oil with butter?
While butter can add flavor, vegetable oil keeps the cupcakes tender and moist. If substituting, use melted butter to maintain moisture, but expect a slight change in texture.
How long do these cupcakes stay fresh?
When stored properly in an airtight container, these cupcakes stay fresh for up to 2 days at room temperature or up to a week refrigerated, making them perfect to prepare a day ahead.
Final Thoughts
There’s nothing quite like biting into a soft, perfectly spiced pumpkin cupcake topped with a fluffy, dreamy brown sugar cream cheese frosting. This Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe is your ticket to capturing all the magic of fall in one delightful bite. Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, I promise these cupcakes will make you feel warm and joyful with every mouthful. Go ahead and give them a whirl — your kitchen (and taste buds) will thank you.
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Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
- Total Time: 39 minutes
- Yield: 12 cupcakes
Description
Delight in these moist and flavorful pumpkin cupcakes, perfectly spiced with pumpkin spice and topped with a rich brown sugar cream cheese frosting. Ideal for autumn celebrations or any time you crave a festive treat, these cupcakes combine the warmth of pumpkin with a smooth, creamy frosting for an irresistible dessert experience.
Ingredients
Dry Ingredients
- 170 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp pumpkin spice (see notes below to make your own)
- 225 g dark brown sugar
Wet Ingredients
- 280 g pumpkin purée (room temperature, see FAQ on how to make it homemade)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven
Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to evenly distribute all dry components.
- Combine Wet Ingredients
In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Make the Batter
Pour the wet ingredients into the bowl with dry ingredients. Using a whisk or rubber spatula, gently stir everything together until the batter is smooth and no dry flour pockets remain.
- Fill Cupcake Liners and Bake
Divide the batter evenly among the 12 cupcake liners. Place the tray in the oven and bake for 23-24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes
Remove the cupcakes from the oven and let them cool on a wire rack for 5 minutes. Then gently lift them out of the tray and allow them to cool completely before frosting.
- Prepare Frosting – Drain Cream Cheese if Needed
If residing in Europe, place cream cheese between paper towels to absorb excess moisture to ensure frosting consistency.
- Ready Ingredients for Frosting
Take butter and cream cheese out of the fridge 10 minutes prior to frosting preparation for easier mixing. Cut the butter into small cubes and sift the powdered sugar.
- Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment, cream the butter and dark brown sugar on high speed for 5 minutes. Scrape down bowl sides and continue mixing for another 2 minutes until light and fluffy.
- Add Vanilla and Cream Cheese
Add vanilla extract and cream cheese to the butter mixture and cream together for 1 minute until smooth and combined.
- Incorporate Powdered Sugar
On low speed, gradually add sifted powdered sugar in two parts, mixing well between additions. Scrape down sides and mix on medium speed for a final 2 minutes to achieve a smooth frosting.
- Pipe Frosting
Transfer frosting to a piping bag fitted with a round tip (e.g., Wilton 1A) and decorate the cooled cupcakes with the frosting. Optionally garnish with fondant pumpkins or a dusting of pumpkin spice.
Notes
- To make your own pumpkin spice, combine ground cinnamon, nutmeg, ginger, cloves, and allspice in proportions to preference.
- For homemade pumpkin purée, roast pumpkin chunks until tender, then blend until smooth.
- If your cream cheese is watery, especially in humid climates, draining it with paper towels will help achieve a firmer frosting.
- Room temperature ingredients help ensure a smooth batter and frosting.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator due to cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
