Description
Moist, spiced pumpkin cupcakes topped with a silky brown sugar cream cheese frosting. A cozy autumn treat, perfect for fall gatherings, Thanksgiving, or holiday baking.
Ingredients
Units
Scale
For the Pumpkin Cupcakes:
- 170 g all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoon pumpkin spice
- 225 g dark brown sugar
- 280 g pumpkin purée (room temp)
- 75 g vegetable oil (room temp)
- 2 eggs (room temp)
- 1 teaspoon vanilla extract
For the 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)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 160ºC / 320ºF. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk 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. Stir gently until no dry flour remains.
- Divide into 12 liners. Bake 23–24 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For frosting: Beat butter and brown sugar until fluffy (5 minutes). Add cream cheese and vanilla, mix until smooth.
- Gradually add powdered sugar, beating until creamy.
- Pipe frosting on cooled cupcakes and decorate as desired.
Notes
- Use canned or homemade pumpkin purée.
- For homemade pumpkin spice: mix 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice, ¼ tsp cloves.
- Cream cheese must be full-fat for stable frosting.
Nutrition
- Calories: 370
