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The Best Pumpkin Cupcakes Recipe

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4.6 from 74 reviews

These moist and flavorful pumpkin cupcakes are perfect for fall and holiday gatherings. Made with pumpkin purée and warm pumpkin spice, they offer a tender crumb and rich taste. Topped with a luscious brown sugar cream cheese frosting, these cupcakes strike the perfect balance of sweetness and spice, making them an irresistible treat for any pumpkin lover.

Ingredients

Scale

Cupcakes

  • 170 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoons pumpkin spice (homemade blend: 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 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 the cupcake batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice until evenly combined to ensure the spices and leavening agents are well distributed.
  2. Mix the wet ingredients: In a separate bowl, combine the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract. Whisk gently until the mixture is smooth and homogenous.
  3. Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, folding together gently using a spatula until just combined. Avoid overmixing to keep the cupcakes tender.
  4. Fill the cupcake liners: Line a muffin tin with cupcake liners and spoon the batter evenly into each cup, filling about three-quarters full to allow room for rising during baking.
  5. Bake the cupcakes: Preheat the oven to 175°C (350°F). Bake the cupcakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack before frosting.
  6. Make the brown sugar cream cheese frosting: In a mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy. Add the softened cream cheese and vanilla extract, continuing to beat until smooth. Gradually add the sifted powdered sugar and beat at medium speed until the frosting reaches a creamy, spreadable consistency.
  7. Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the brown sugar cream cheese frosting generously on top. Decorate as desired and serve.

Notes

  • To make homemade pumpkin purée, roast peeled and cubed pumpkin until soft, then blend until smooth.
  • Ensure all wet ingredients are at room temperature to help create a smooth batter and even baking.
  • You can adjust the pumpkin spice blend according to your taste by modifying the proportions of cinnamon, nutmeg, ginger, cloves, and allspice.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

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