Pumpkin Cupcakes
Delightful pumpkin cupcakes that are moist and fluffy, topped with a rich brown sugar cream cheese frosting, perfect for autumn celebrations.
Ingredients
Cupcake Ingredients
- 170 g all-purpose flour
- 1.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 2.5 tsp pumpkin spice See notes to make your own.
- 225 g dark brown sugar
- 280 g pumpkin purée Room temperature
- 75 g vegetable oil Room temperature
- 2 pieces eggs Room temperature
- 1 tsp vanilla extract
Frosting Ingredients
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar Sifted
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, beat together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
- Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- In a bowl, beat the butter and cream cheese together. Add the dark brown sugar, sifted powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Once the cupcakes are completely cool, frost them generously with the brown sugar cream cheese frosting.
Notes
Tips: Ensure the pumpkin purée, eggs, and oil are at room temperature for a smooth batter. Don’t overmix the batter.