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The Best Pumpkin Cupcakes Recipe

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★★★★★

4.6 from 60 reviews

These moist and flavorful pumpkin cupcakes are perfect for fall or any time you crave a spiced treat. Made with pumpkin purée and warm pumpkin spice, these cupcakes are topped with a rich brown sugar cream cheese frosting for an irresistible finish.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 175°C (350°F) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Incorporate Ingredients: Gradually add the dry ingredients into the wet ingredients, gently folding until just combined. Be careful not to overmix to maintain cupcake fluffiness.
  5. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
  7. Prepare Frosting: Beat the butter and dark brown sugar together until light and fluffy. Add the cream cheese and vanilla extract and continue to beat until smooth. Gradually add sifted powdered sugar and beat until the frosting reaches your desired consistency.
  8. Frost Cupcakes: Once cupcakes are completely cooled, use a spatula or piping bag to generously frost each cupcake with the brown sugar cream cheese frosting.
  9. Serve: Serve immediately or refrigerate the cupcakes and bring to room temperature before serving for best flavor and texture.

Notes

  • To make your own pumpkin spice, combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.
  • For homemade pumpkin purée, roast a small sugar pumpkin at 190°C (375°F) for about 45 minutes until tender, then scoop out the flesh and puree until smooth.
  • Cupcakes are best enjoyed within 2-3 days if stored in an airtight container in the refrigerator.
  • Ensure all ingredients are at room temperature for optimal mixing and texture.
  • If you prefer a lighter frosting, reduce the butter by 25 g and increase cream cheese by the same amount.

Keywords: pumpkin cupcakes, fall desserts, cream cheese frosting, spiced cupcakes, Halloween treats

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