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The Best Pumpkin Cupcakes Recipe

The Best Pumpkin Cupcakes Recipe
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★★★★★

4.8 from 21 reviews

These pumpkin cupcakes are moist, flavorful, and perfectly spiced with homemade pumpkin spice blend. Topped with a rich and creamy brown sugar cream cheese frosting, they make the ultimate fall dessert for any occasion, combining classic autumn flavors in a delightful treat.

Ingredients

Scale

PUMPKIN CUPCAKES

  • 170 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoon pumpkin spice (mix of cinnamon, nutmeg, ginger, cloves, and allspice)
  • 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

BROWN SUGAR CREAM CHEESE FROSTING

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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir these together until they are evenly blended.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or rubber spatula until no dry flour remains, taking care not to overmix to keep the cupcakes tender.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 23 to 24 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean when the cupcakes are done.
  6. Cool the Cupcakes: Let cupcakes sit in the pan for 5 minutes after baking. Gently remove them from the tin and transfer to a cooling rack to cool completely before frosting.
  7. Prepare Frosting Ingredients: If in Europe, place cream cheese on paper towels to remove excess moisture. Cut softened butter into cubes and sift powdered sugar to avoid lumps.
  8. Cream Butter and Brown Sugar: Using a stand mixer with a paddle attachment, cream the butter and dark brown sugar on high speed for 5 minutes until light and fluffy. Scrape down the bowl, then mix an additional 2 minutes.
  9. Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the butter mixture. Beat together for 1 minute until smooth and creamy.
  10. Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts. Scrape the bowl between additions to ensure even mixing. Once all sugar is added, mix on medium speed for 2 minutes for a smooth finish.
  11. Frost the Cupcakes: Spoon frosting into a piping bag fitted with a round tip like Wilton 1A. Pipe frosting onto cooled cupcakes. Optionally, garnish with fondant pumpkins or a light dusting of pumpkin spice or cinnamon for extra flair.

Notes

  • You can make your own pumpkin purée by roasting fresh pumpkin pieces until tender and pureeing until smooth.
  • Create your own pumpkin spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice in proper proportions.
  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • If using cream cheese in Europe, removing excess moisture helps prevent frosting from becoming too runny.
  • Adjust the baking time slightly if using a convection oven, as it may bake faster.
  • The cupcakes keep well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin cupcakes, pumpkin dessert, fall dessert, cream cheese frosting, pumpkin spice

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