Description
Moist, fluffy pumpkin cupcakes made with warm spices and topped with rich brown sugar cream cheese frosting. Perfect for fall and Thanksgiving.
Ingredients
170 g all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 ½ tsp pumpkin spice
225 g dark brown sugar
280 g pumpkin purée (room temperature)
75 g vegetable oil
2 eggs (room temperature)
1 tsp vanilla extract
—
FROSTING:
200 g butter
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar (sifted)
½ tsp vanilla extract
Instructions
1. Preheat the oven to 320ºF (160ºC) and line a 12-cup cupcake tray.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
3. In a separate bowl, mix pumpkin purée, oil, eggs, and vanilla.
4. Combine wet and dry ingredients until just incorporated.
5. Divide the batter into cupcake liners and bake for 23–24 minutes.
6. Cool on a rack and remove from tray after 5 minutes.
7. —
8. To make frosting, beat butter and brown sugar for 5 minutes.
9. Add vanilla and cream cheese, beat 1 minute.
10. Mix in sifted powdered sugar in two additions.
11. Pipe frosting onto cooled cupcakes using a round tip.
Notes
Use homemade pumpkin purée for added freshness.
Decorate with a dusting of cinnamon or fondant pumpkins.
Cupcakes freeze well before frosting.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg