Description
These moist and flavorful pumpkin cupcakes are perfect for autumn and holiday gatherings. Made with warm pumpkin spice, rich pumpkin purée, and topped with a luscious brown sugar cream cheese frosting, they offer the perfect balance of sweetness and spice in every bite.
Ingredients
Scale
Cupcake Ingredients
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice
- 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 and prepare baking equipment: Preheat your oven to 175°C (350°F) and line a cupcake pan with paper liners.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice to ensure an even distribution of spices.
- Combine wet ingredients: In another bowl, whisk together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for approximately 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: In a mixing bowl, beat the butter and dark brown sugar together until creamy and smooth. Add the cream cheese and vanilla extract, continuing to beat until fully incorporated and fluffy.
- Add powdered sugar: Gradually add the sifted powdered sugar to the butter and cream cheese mixture, beating on low speed initially to avoid a sugar cloud, then increasing speed until the frosting is light and fluffy.
- Frost cupcakes: Once the cupcakes are completely cool, pipe or spread the brown sugar cream cheese frosting evenly over each cupcake.
Notes
- To make your own pumpkin spice, combine ground cinnamon, ginger, nutmeg, and cloves in appropriate ratios.
- For homemade pumpkin purée, roast a sugar pumpkin, then scoop out and puree the flesh until smooth.
- Ensure all ingredients are at room temperature for the best texture.
- Do not overmix the batter to prevent dense cupcakes.
- Store cupcakes in an airtight container in the refrigerator if not consumed within 2 days.
Keywords: pumpkin cupcakes, fall desserts, pumpkin spice cupcakes, cream cheese frosting, autumn baking