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
