Description
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.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
