These pumpkin cupcakes are a must-make every fall. I love how they come out ultra-moist with the perfect touch of warm spice. The brown sugar cream cheese frosting is smooth, rich, and just sweet enough to complement the spiced pumpkin flavor. They’re easy to prepare and look beautiful on any dessert table.
Why You’ll Love This Recipe
I always come back to this recipe because:
The texture is super soft and moist thanks to the pumpkin and oil.
The warm pumpkin spice makes every bite taste like autumn.
The brown sugar cream cheese frosting adds a deep, caramel-like flavor.
I don’t need any fancy equipment—just a couple of bowls and a whisk.
These cupcakes are simple enough for casual baking but elegant enough for holidays and gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cupcakes:
170 g all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 ½ teaspoons 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
For the Brown Sugar Cream Cheese Frosting:
200 g butter (cubed and slightly softened)
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar (sifted)
½ teaspoon vanilla extract
Directions
Step 1: I preheat the oven to 160°C (320°F) and line a 12-cup muffin tray with cupcake liners.
Step 2: In a large mixing bowl, I combine the flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar.
Step 3: In a separate bowl, I whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: I pour the wet ingredients into the dry and stir gently with a spatula or whisk, making sure there are no dry spots of flour left.
Step 5: I divide the batter evenly among the cupcake liners and bake for 23–24 minutes, or until a toothpick comes out clean. I cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: For the frosting, I beat the butter and dark brown sugar in a stand mixer for 5 minutes on high speed. I scrape down the bowl and mix again for 2 more minutes.
Step 7: I add the vanilla extract and cream cheese, then beat for another minute until smooth.
Step 8: I gradually add the sifted powdered sugar in two parts, mixing on low speed and scraping the sides between additions. Once combined, I mix for a final 2 minutes until the frosting is creamy and fluffy.
Step 9: I spoon the frosting into a piping bag fitted with a round or star tip and frost the cooled cupcakes. I sometimes decorate them with a dusting of pumpkin spice or fondant pumpkins.
Servings and Timing
This recipe makes 12 cupcakes.
Prep Time: 30 minutes
Cook Time: 23–24 minutes
Total Time: About 53 minutes
Variations
Mini Cupcakes: I reduce the baking time to 12–15 minutes and make about 24 minis.
Maple Version: I swap the brown sugar in the frosting for 1–2 tablespoons of maple syrup for a different twist.
Nut Topping: I sometimes top the frosting with chopped toasted pecans for added texture.
Butter Instead of Oil: I use 100 g of melted butter as a substitute for oil when I want a richer flavor.
Gluten-Free: I replace the flour with a 1:1 gluten-free flour blend and still get great results.
Storage/Reheating
I store the frosted cupcakes in an airtight container in the fridge. Before serving, I let them sit at room temperature for 20–30 minutes so the frosting softens.
If I make the cupcakes ahead of time, I keep them unfrosted at room temperature for up to 2 days. I store the frosting separately in the fridge and let it come to room temperature before using it.
FAQs
How do I know when the cupcakes are done?
I insert a toothpick in the center of a cupcake—if it comes out clean, they’re ready.
Can I make these cupcakes a day ahead?
Yes, I often bake the cupcakes the day before and store them unfrosted at room temperature. I frost them the next day before serving.
Can I substitute butter for the oil?
Yes, I use 100 g of melted butter (let it cool to room temp) instead of oil when I want a more buttery flavor.
How do I make homemade pumpkin purée?
I cut a small pumpkin (like hokkaido) in half, scoop out the seeds, and roast it at 200°C (390°F) for 30–40 minutes. I scoop out the flesh and blend it until smooth.
Can I freeze these cupcakes?
Yes, I freeze the unfrosted cupcakes for up to 2 months. When I need one, I thaw it at room temperature and frost it fresh.
Conclusion
These pumpkin cupcakes with brown sugar cream cheese frosting are my go-to autumn treat. They’re soft, flavorful, and easy to make, and they never fail to impress. Whether I’m making them for a special gathering or just to enjoy with coffee on a chilly day, I know I can count on this recipe to deliver warm, cozy flavor in every bite.
Moist and warmly spiced pumpkin cupcakes topped with rich, caramel-like brown sugar cream cheese frosting — a cozy, crowd-pleasing dessert perfect for fall and holiday gatherings.
Ingredients
For the Pumpkin Cupcakes:
170 g all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 ½ teaspoons 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
For the Brown Sugar Cream Cheese Frosting:
200 g butter (cubed and slightly softened)
15 g dark brown sugar
100 g full-fat cream cheese
345 g powdered sugar (sifted)
½ teaspoon vanilla extract
Instructions
Preheat oven to 160°C (320°F) and line a 12-cup muffin tin with liners.
In a large bowl, mix flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
In another bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth.
Combine wet and dry ingredients and stir just until no dry spots remain.
Divide batter evenly among liners and bake for 23–24 minutes. Cool in tin for 5 minutes, then transfer to wire rack.
For frosting: beat butter and brown sugar on high for 5 minutes, scrape down bowl, then beat 2 more minutes.
Add vanilla and cream cheese, beat 1 minute until smooth.
Add powdered sugar in two additions, mixing on low. Scrape bowl and beat another 2 minutes until fluffy.
Pipe frosting onto cooled cupcakes using a round or star tip. Garnish with pumpkin spice or festive decorations if desired.
Notes
Use melted butter instead of oil for a richer flavor.
Top with toasted pecans for crunch.
Make mini cupcakes and adjust bake time to 12–15 minutes.
Maple syrup can be used in frosting for a flavor variation.
Store unfrosted cupcakes at room temp for 2 days or freeze up to 2 months.
