Description
These pumpkin cupcakes are moist, flavorful, and perfectly spiced, featuring a rich dark brown sugar base and classic autumn pumpkin spice. Topped with a luscious brown sugar cream cheese frosting, they make a delightful treat for fall celebrations or any cozy occasion.
Ingredients
Scale
Cupcakes
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon 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 eggs, room temperature
- 1 teaspoon vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 175°C (350°F). Line a muffin tin with cupcake liners or grease it lightly.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
- Combine wet ingredients: In a large bowl, whisk together the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow space for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan on a wire rack before frosting.
- Prepare the frosting: In a mixing bowl, beat the butter and dark brown sugar together until creamy and smooth. Add the cream cheese and vanilla extract, continuing to beat until fully combined and fluffy.
- Add powdered sugar: Gradually sift in the powdered sugar, beating on low speed initially to incorporate, then increasing speed until the frosting is light and fluffy.
- Frost cupcakes: Once cupcakes are thoroughly cooled, frost them generously with the brown sugar cream cheese frosting using a knife or piping bag as desired.
- Serve and store: Serve immediately or refrigerate in an airtight container. Bring to room temperature before serving for the best texture.
Notes
- You can make your own pumpkin spice by mixing 1 tablespoon ground cinnamon, 1 ½ teaspoons ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice.
- To make homemade pumpkin purée, roast fresh pumpkin flesh in the oven until soft, then blend until smooth.
- Ensure all wet ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cupcakes tender and light.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days; allow frosting to soften at room temperature before serving.
Keywords: pumpkin cupcakes, fall dessert, cream cheese frosting, autumn baking, pumpkin spice cupcakes, brown sugar frosting