Pumpkin Cupcakes
Moist and flavorful pumpkin cupcakes topped with creamy frosting, perfect for fall gatherings or a sweet snack.
Ingredients
For the Cupcakes
- 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 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 pieces eggs room temperature
- 1 tsp vanilla extract
For the Brown Sugar Cream Cheese 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
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Mix well.
- In another bowl, whisk together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a bowl, beat the butter and dark brown sugar until creamy.
- Add the cream cheese and mix until smooth.
- Gradually add the sifted powdered sugar and vanilla extract. Beat until fluffy.
- Frost the cooled cupcakes with the frosting. Enjoy!
Notes
To serve, add a light dusting of cinnamon on top. They pair well with coffee or tea. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. For better mixing, ensure all ingredients are at room temperature, and don't overmix the batter to keep the cupcakes light and fluffy.