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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

5 from 8 reviews

Deliciously moist Pumpkin Cupcakes topped with a rich, smooth Brown Sugar Cream Cheese Frosting. These seasonal treats blend warm pumpkin spice flavors with creamy frosting, perfect for autumn celebrations or anytime pumpkin cravings strike.

Ingredients

Scale

Cupcake Batter

  • 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 (blend of cinnamon, nutmeg, ginger, cloves, and allspice)
  • 225 g dark brown sugar
  • 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 Oven: Preheat the 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 well to evenly distribute all dry ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
  4. Make Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or rubber spatula until no dry flour remains, being careful not to overmix.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly into the 12 cupcake liners in the prepared tray. Bake in the preheated oven for 23-24 minutes or until a cake tester inserted into the center comes out clean.
  6. Cool Cupcakes: Remove cupcakes from the oven and allow to cool on a wire rack for 5 minutes. Then gently remove cupcakes from the tray and let them cool completely before frosting.
  7. Prepare Frosting Ingredients: If in Europe, wrap cream cheese in paper towels to remove excess moisture. Soften butter and cream cheese to room temperature and cut butter into cubes. Sift the powdered sugar.
  8. Cream Butter and Sugar: Using a stand mixer with a paddle attachment, cream the butter and dark brown sugar together on high speed for 5 minutes. Scrape down the bowl sides, then mix for an additional 2 minutes.
  9. Add Vanilla and Cream Cheese: Add the vanilla extract and cream cheese, then cream with the butter mixture for 1 minute until smooth and combined.
  10. Incorporate Powdered Sugar: On low speed, add sifted powdered sugar in two parts, allowing each to blend fully before the next. Scrape the bowl sides and mix at medium speed for a final 2 minutes until fluffy.
  11. Frost Cupcakes: Transfer frosting into a piping bag fitted with a round piping tip (e.g., Wilton 1A). Pipe frosting onto cooled cupcakes. Optionally decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

  • To make your own pumpkin spice, mix 2 tsp cinnamon, 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 tsp cloves.
  • For homemade pumpkin purée, roast peeled pumpkin cubes until tender, then blend until smooth.
  • Make sure all wet ingredients are at room temperature to ensure even mixing and a smooth batter.
  • If cream cheese is very moist, removing excess water is crucial to avoid a runny frosting.
  • Adjust baking time depending on your oven’s calibration; check cupcakes starting at 22 minutes.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Pumpkin cupcakes, pumpkin spice cupcakes, cream cheese frosting, autumn dessert, seasonal cupcakes, easy pumpkin recipe

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