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The Best Pumpkin Cupcakes Recipe

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★★★★★

5 from 92 reviews

These moist and flavorful pumpkin cupcakes are perfect for fall. Infused with warm pumpkin spice and topped with a rich brown sugar cream cheese frosting, they make an irresistible treat for any occasion.

Ingredients

Scale

Cupcakes

  • 170 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoon pumpkin spice (blend of cinnamon, nutmeg, ginger, cloves)
  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice until well combined.
  3. Combine Wet Ingredients: In a separate large bowl, beat the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and well blended.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined, being careful not to overmix to keep the cupcakes tender.
  5. Fill Cupcake Liners: Spoon the batter evenly into the lined cupcake pan, filling each about two-thirds full to allow room for rising.
  6. Bake: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Frosting: Beat the butter and dark brown sugar together until fluffy. Add the cream cheese and vanilla extract and continue to beat until smooth and creamy. Gradually add the sifted powdered sugar and beat until the frosting is light and fluffy.
  9. Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the brown sugar cream cheese frosting evenly over the tops.
  10. Serve: Serve immediately or refrigerate until ready to enjoy. Allow cupcakes to come to room temperature before serving if chilled.

Notes

  • To make your own pumpkin spice, combine 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
  • For homemade pumpkin purée, roast fresh pumpkin flesh at 350°F (175°C) until tender, then puree in a blender until smooth.
  • Ensure all wet ingredients are at room temperature to create a smooth batter.
  • Do not overmix the batter to keep cupcakes tender and fluffy.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: pumpkin cupcakes, pumpkin spice, cream cheese frosting, fall dessert, easy cupcakes

Find it online: https://mjrecipe.com/the-best-pumpkin-cupcakes-recipe/