Description
Soft, fluffy, and full of warm fall spices, these pumpkin cupcakes are topped with a rich brown sugar cream cheese frosting—perfect for autumn baking.
Ingredients
Pumpkin Cupcakes:
170 g all-purpose flour
1¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
2½ tsp pumpkin spice (or homemade blend)
225 g dark brown sugar
280 g pumpkin purée, room temperature
75 g vegetable oil, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
Brown Sugar Cream Cheese Frosting:
200 g unsalted butter
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar, sifted
½ tsp vanilla extract
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice.
Mix Wet Ingredients:
In a separate bowl, whisk together brown sugar, pumpkin purée, oil, eggs, and vanilla until smooth.
Combine Batter:
Add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
Bake Cupcakes:
Divide batter evenly among cupcake liners (about ¾ full). Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make Frosting:
Beat butter and brown sugar together until creamy. Add cream cheese and beat until smooth.
Gradually mix in powdered sugar, then add vanilla. Beat until fluffy.
Assemble:
Pipe or spread frosting on cooled cupcakes. Decorate with a sprinkle of pumpkin spice if desired.
Notes
Pumpkin Purée: Use canned or homemade purée. If homemade, make sure it’s well-drained.
Pumpkin Spice: To make your own, mix cinnamon, nutmeg, ginger, and cloves.
Storage: Store frosted cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.
Make Ahead: Cupcakes can be baked ahead and frozen (unfrosted) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
