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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

5.2 from 11 reviews

These moist and flavorful pumpkin cupcakes are the perfect fall treat, infused with warm pumpkin spice and topped with a luscious brown sugar cream cheese frosting. Ideal for autumn gatherings or any time you crave a cozy, spiced dessert.

Ingredients

Scale

For the Pumpkin 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 (blend 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 tsp vanilla extract

For the Brown Sugar Cream Cheese Frosting

  • 200 g unsalted butter (room temperature)
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese (room temperature, drained if needed)
  • 345 g powdered sugar (sifted)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 160ºC (320ºF) using the conventional setting and line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir these dry ingredients together until evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir with a whisk or rubber spatula until there are no pockets of flour remaining. The batter should be smooth but not overmixed.
  5. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  6. Bake: Place the cupcakes in the preheated oven and bake for 23-24 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove the cupcakes from the oven and cool them in the tray for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Cream Cheese Frosting: If in Europe, drain excess water from the cream cheese using paper towels. Cut butter into cubes and sift the powdered sugar.
  9. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the butter and dark brown sugar together on high speed for 5 minutes. Scrape down the bowl and mix again for 2 minutes more.
  10. Add Cream Cheese and Vanilla: Add the cream cheese and vanilla extract to the butter mixture and beat for 1 minute until smooth and creamy.
  11. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar in two parts on low speed, scraping the bowl sides between additions. After all sugar is mixed in, beat on medium speed for 2 minutes until light and fluffy.
  12. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a round tip such as Wilton 1A and pipe the frosting onto cooled cupcakes. Decorate optionally with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

  • Pumpkin spice typically includes cinnamon, nutmeg, ginger, cloves, and allspice; adjust ratios to personal taste for homemade blend.
  • To make homemade pumpkin purée, roast or steam fresh pumpkin and blend until smooth, then cool to room temperature before using.
  • If cream cheese is watery, especially in humid climates, drain it on paper towels to avoid thinning the frosting.
  • Room temperature ingredients ensure even mixing and better texture.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • For a dairy-free alternative, substitute butter and cream cheese with plant-based versions and ensure powdered sugar is vegan.

Nutrition

Keywords: pumpkin cupcakes, pumpkin spice, cream cheese frosting, fall desserts, autumn baking, cupcakes recipe

Find it online: https://reemcook.com/pumpkin-cupcakes-recipe/