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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

5.2 from 29 reviews

These Pumpkin Cupcakes are a delightful fall treat featuring moist pumpkin-flavored cupcakes spiced perfectly with pumpkin spice and topped with a rich brown sugar cream cheese frosting. Ideal for autumn gatherings, holidays, or any time you crave a cozy, spiced dessert.

Ingredients

Scale

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
  • 225 g dark brown sugar

Wet Ingredients

  • 280 g pumpkin purée (room temperature)
  • 75 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract

Brown Sugar Cream Cheese Frosting

  • 200 g butter, softened
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese, softened
  • 345 g powdered sugar, sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 160ºC (320ºF) using a conventional oven setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir these ingredients thoroughly to evenly distribute the leavening agents and spices.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
  4. Combine Batter: Pour the wet mixture into the bowl of dry ingredients. Gently stir with a whisk or rubber spatula, making sure there are no patches of dry flour and that the batter is homogenous.
  5. Fill Cupcake Liners: Divide the batter equally among the 12 cupcake liners in the prepared tray, filling each about two-thirds full to allow room for rising.
  6. Bake the Cupcakes: Bake in the preheated oven for 23-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
  7. Cool the Cupcakes: Remove cupcakes from the oven and place the tray on a cooling rack. After 5 minutes, gently remove each cupcake from the tray and let them cool completely on the rack before frosting.
  8. Prepare the Frosting: If using European cream cheese, drain excess moisture by placing it between paper towels. Bring butter and cream cheese to room temperature. Sift the powdered sugar and set aside.
  9. Cream Butter and Sugar: Using a stand mixer with a paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes. Scrape the bowl and mix for an additional 2 minutes to lighten the mixture.
  10. Add Cream Cheese and Vanilla: Add the cream cheese and vanilla extract to the butter mixture and beat on medium speed for 1 minute until combined and smooth.
  11. Incorporate Powdered Sugar: On low speed, add the powdered sugar in two additions, mixing well after each. Scrape the bowl and continue mixing on low for a consistent, creamy texture. Then beat the frosting on medium speed for 2 more minutes to achieve fluffiness.
  12. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a round tip (like Wilton 1A). Pipe the frosting onto the cooled cupcakes. Optionally, decorate with fondant pumpkins or sprinkle a little pumpkin spice or cinnamon on top for added seasonal flair.

Notes

  • To make your own pumpkin spice, combine 1 tbsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 tsp cloves.
  • For homemade pumpkin purée, roast a sugar pumpkin, scoop out the flesh, and puree until smooth.
  • Allow all ingredients, especially eggs and pumpkin purée, to come to room temperature to ensure even baking.
  • If living in Europe, draining excess water from cream cheese prevents a runny frosting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: pumpkin cupcakes, fall dessert, pumpkin spice cupcakes, cream cheese frosting, autumn baking

Find it online: https://yumwithmia.com/pumpkin-cupcakes-recipe/