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–+ servings

Pumpkin Cupcakes

These are the best Pumpkin Cupcakes! These cupcakes are full of fall flavor and are super easy to make. They have the softest pumpkin cupcake with the most tender crumb, that is topped with a smooth brown sugar cream cheese frosting. This recipe is perfect for any pumpkin lover.
5 fra 16 stemmer
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 465 kcal

Equipment

Ingredients
 
 

PUMPKIN CUPCAKES

  • 170 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoon pumpkin spice (see notes below to make your own)
  • 225 g dark brown sugar
  • 280 g pumpkin purée room temperature (see FAQ on how to make it homemade)
  • 75 g vegetable oil room temperature
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract

BROWN SUGAR CREAM CHEESE FROSTING

  • 200 g butter
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese
  • 345 g powdered sugar sifted
  • ½ teaspoon vanilla extract

Instructions
 

PUMPKIN CUPCAKES

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt.
    170 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 ½ teaspoon pumpkin spice, 225 g dark brown sugar
  • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.
    280 g pumpkin purée, 75 g vegetable oil, 2 eggs, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry. Stir it all together with a whisk or a rubber spatula. Make sure there is no dry flour left in the batter.
  • Divide the cupcake batter into the 12 cupcake liners and bake them for 23-24 minutes or until a cake tester comes out clean.
  • Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

BROWN SUGAR CREAM CHEESE FROSTING

  • If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.
  • Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.
    200 g butter, 100 g full-fat cream cheese, 345 g powdered sugar
  • In your stand mixer, using the paddle attachment, start by creaming the butter and dark brown sugar for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
    15 g dark brown sugar
  • Add the vanilla extract and cream cheese and cream it together with the butter for 1 minute.
    ½ teaspoon vanilla extract
  • Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
  • Add the frosting to a piping bag with a round piping tip e.g. a Wilton 1A and pipe the frosting of the cupcakes. Optionally decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

Make your own pumpkin spice:
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.

Nutrition

Calories: 465kcalCarbohydrates: 62gProtein: 3gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 72mgSodium: 315mgPotassium: 119mgFiber: 1gSugar: 49gVitamin A: 4200IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword cream cheese frosting, cupcakes, pumpkin
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