Description
These moist and flavorful pumpkin cupcakes are perfectly spiced and topped with a luscious brown sugar cream cheese frosting. Ideal for fall celebrations or anytime you crave a comforting treat with a hint of pumpkin spice.
Ingredients
Scale
Pumpkin Cupcakes
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice (see notes below to make your own)
- 225 g dark brown sugar
- 280 g pumpkin purée, room temperature
- 75 g vegetable oil, room temperature
- 2 eggs, room temperature
- 1 teaspoon 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
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 160ºC (320ºF) using the conventional oven setting. 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 ensure an even distribution of all dry components.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Combine Batter: Pour the wet ingredients into the dry mixture. Stir gently with a whisk or rubber spatula until the batter is smooth and no dry flour pockets remain.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in the prepared tray.
- Bake Cupcakes: Bake in the preheated oven for 23-24 minutes, or until a cake tester inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and place on a cooling rack. After 5 minutes, gently remove the cupcakes from the tin and allow them to cool completely before frosting.
- Prepare Frosting: If using European cream cheese, place it between paper towels to remove excess moisture. Bring butter and cream cheese to room temperature, then cut the butter into cubes. Sift powdered sugar.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar together on high speed for 5 minutes. Scrape down the bowl sides and mix an additional 2 minutes to ensure fluffiness.
- Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the butter mixture and blend together for 1 minute until smooth and creamy.
- Add Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, allowing it to fully incorporate before adding the next. Scrape down the sides and mix on medium speed for a final 2 minutes until frosting is light and fluffy.
- Frost Cupcakes: Transfer the frosting to a piping bag fitted with a round tip (e.g., Wilton 1A) and pipe the frosting onto each cupcake. Optionally decorate with fondant pumpkins or a light dusting of pumpkin spice or cinnamon.
Notes
- Make your own pumpkin spice by mixing 2 tablespoons ground cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight container in a cupboard.
- To make homemade pumpkin purée, roast pumpkin pieces until tender, then blend until smooth. Let cool before using to maintain the recipe’s texture.
- If using European cream cheese, removing excess moisture by wrapping in paper towels prevents frosting from being runny.
Nutrition
- Serving Size: 1 cupcake
- Calories: 465 kcal
- Sugar: 49 g
- Sodium: 315 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 72 mg
