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The Best Pumpkin Cupcakes Recipe

The Best Pumpkin Cupcakes Recipe
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★★★★★

5.1 from 5 reviews

These moist and spiced pumpkin cupcakes topped with a creamy brown sugar cream cheese frosting are the perfect fall treat. Made with real pumpkin purée and warm pumpkin spice, they deliver comforting flavors in every bite. Ideal for cozy gatherings or holiday celebrations, these cupcakes are easy to make and delightfully delicious.

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
  • 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, softened
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese, softened
  • 345 g powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 160ºC (320ºF) conventional and line a 12-cup cupcake tray with liners. In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently fold them together using a whisk or rubber spatula until no dry flour remains and the batter is homogeneous.
  4. Bake Cupcakes: Divide the batter evenly among the 12 cupcake liners. Bake for 23 to 24 minutes or until a cake tester inserted in the center comes out clean. Allow cupcakes to cool on a wire rack for 5 minutes, then carefully remove them from the tin and let cool completely.
  5. Prepare Frosting: If using European cream cheese, wrap it in paper towels to absorb excess moisture. Let butter and cream cheese soften at room temperature for about 10 minutes. Cut butter into cubes and sift the powdered sugar.
  6. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on high speed for 5 minutes. Scrape the bowl and mix for an additional 2 minutes.
  7. Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the butter mixture and beat together for 1 minute until smooth and creamy.
  8. Incorporate Powdered Sugar: On low speed, add the sifted powdered sugar in two parts, mixing well after each addition. Scrape the bowl sides and then beat on medium speed for 2 minutes until light and fluffy.
  9. Frost Cupcakes: Transfer frosting to a piping bag fitted with a round tip, such as Wilton 1A, and pipe onto cooled cupcakes. Optionally decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

  • To make your own pumpkin spice, combine ground cinnamon, nutmeg, ginger, cloves, and allspice.
  • For homemade pumpkin purée, cook and blend fresh pumpkin until smooth.
  • If cream cheese is too moist, draining it on paper towels helps prevent a runny frosting.
  • Room temperature ingredients mix more evenly resulting in better texture.
  • Substitute vegetable oil with canola or light olive oil if preferred.

Nutrition

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

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