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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

5.1 from 6 reviews

Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich Brown Sugar Cream Cheese Frosting. Perfect for autumn gatherings or festive celebrations, these cupcakes combine warm pumpkin spice with tender crumb and creamy frosting for an irresistible treat.

Ingredients

Scale

Dry Ingredients

  • 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 (see notes to make your own)
  • 225 g dark brown sugar

Wet Ingredients

  • 280 g pumpkin purée (room temperature)
  • 75 g vegetable oil (room temperature)
  • 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)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 160ºC (320ºF) using a conventional setting. Line a 12-cup cupcake tray with cupcake liners to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, add the pumpkin purée, vegetable oil, eggs, and vanilla extract. Whisk these together by hand until fully blended and smooth.
  4. Combine Dry and Wet: Pour the wet ingredients into the dry mixture. Using a whisk or rubber spatula, gently fold together until the batter is smooth and no dry flour streaks remain.
  5. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake: Bake cupcakes for 23-24 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moisture.
  7. Cool: Remove the cupcakes from the oven and let them cool on a wire rack. After 5 minutes, carefully remove them from the cupcake tray to cool completely before frosting.
  8. Prepare Cream Cheese Frosting: If you are in Europe, pat the cream cheese dry with a few paper towels to eliminate excess moisture. Take the butter and cream cheese out of the fridge 10 minutes prior to soften. Cut butter into cubes and sift the powdered sugar.
  9. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes until creamy. Scrape down the bowl sides and mix for an additional 2 minutes to ensure full integration.
  10. Add Vanilla and Cream Cheese: Add the vanilla extract and cream cheese to the butter mixture. Beat together for 1 minute until smooth and creamy.
  11. Incorporate Powdered Sugar: Reduce mixer speed to low and gradually add the sifted powdered sugar in two additions. Mix well after each addition, scraping the bowl down, then beat on medium speed for 2 minutes to achieve a fluffy frosting.
  12. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a round tip such as Wilton 1A. Pipe the frosting onto cooled cupcakes. Optionally, decorate with fondant pumpkins or a sprinkle of pumpkin spice or cinnamon for extra flair.

Notes

  • To make pumpkin spice: combine 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp ginger, and 1/4 tsp allspice.
  • For homemade pumpkin purée: roast peeled pumpkin chunks at 180ºC for 45 minutes, then blend until smooth.
  • If you live in Europe, reducing cream cheese moisture improves frosting consistency.
  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Bring cupcakes to room temperature before serving for best flavor and texture.

Nutrition

Keywords: pumpkin cupcakes, fall desserts, cream cheese frosting, pumpkin spice cupcakes, autumn baking

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