The Best Pumpkin Cupcakes Recipe

Introduction

These pumpkin cupcakes are moist, flavorful, and perfectly spiced, making them an ideal treat for autumn or any time you crave a cozy dessert. Topped with a luscious brown sugar cream cheese frosting, they balance sweetness and spice beautifully.

Ingredients

• 170 g all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 ½ teaspoon pumpkin spice
• 225 g dark brown sugar
• 280 g pumpkin purée, room temperature
• 75 g vegetable oil, room temperature
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 200 g butter
• 15 g dark brown sugar
• 100 g full-fat cream cheese
• 345 g powdered sugar, sifted
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 160ºC (320ºF) using the conventional setting. Line a 12-cup cupcake tray with cupcake liners.
2. Step 2: In a large bowl, combine the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir to mix evenly.
3. Step 3: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a whisk or rubber spatula until no flour remains. Be careful not to overmix.
5. Step 5: Divide the batter evenly among the 12 cupcake liners. Bake for 23–24 minutes, or until a cake tester inserted in the center comes out clean.
6. Step 6: Allow the cupcakes to cool in the tray for 5 minutes, then transfer them to a cooling rack to cool completely.
7. Step 7: For the frosting, if you live in Europe, place the cream cheese between paper towels to remove excess moisture. Take the butter and cream cheese out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar.
8. Step 8: Using a stand mixer with a paddle attachment, cream the butter and dark brown sugar on high speed for 5 minutes. Scrape down the bowl and mix again for 2 minutes.
9. Step 9: Add the vanilla extract and cream cheese, then mix on medium speed for 1 minute until smooth.
10. Step 10: On low speed, gradually add the sifted powdered sugar in two parts, mixing well after each addition. Scrape down the sides and finish with a final 2-minute mix on medium speed.
11. Step 11: Fill a piping bag fitted with a round tip (e.g., Wilton 1A) with the frosting and pipe it onto the cooled cupcakes. Optionally, decorate with fondant pumpkins or a light dusting of pumpkin spice or cinnamon.

Tips & Variations

• For homemade pumpkin purée, cook peeled and cubed pumpkin until tender, then mash or blend until smooth.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch of salt to balance flavors.
• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• Use dairy-free cream cheese and butter substitutes to make this recipe vegan-friendly.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for pumpkin purée?

Yes, canned pumpkin purée works well and is a convenient alternative to homemade purée. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.

How do I make my own pumpkin spice mix?

Combine 1 tablespoon ground cinnamon, 1 ½ teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, 1 ¼ teaspoons ground allspice, and ¾ teaspoon ground cloves. Store in an airtight container and use as needed.

The Best Pumpkin Cupcakes Recipe

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★★★★★

4.5 from 110 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. They are easy to make and sure to impress at any gathering or holiday celebration.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 24 minutes
• Total Time: 44 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Cupcakes

• 170 g all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 ½ teaspoon pumpkin spice
• 225 g dark brown sugar
• 280 g pumpkin purée, room temperature
• 75 g vegetable oil, room temperature
• 2 eggs, room temperature
• 1 teaspoon vanilla extract

Brown Sugar Cream Cheese Frosting

• 200 g butter, softened
• 15 g dark brown sugar
• 100 g full-fat cream cheese, softened
• 345 g powdered sugar, sifted
• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners to ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir thoroughly to distribute the ingredients evenly.
3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and combined.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a whisk or rubber spatula until no dry flour remains and the batter is smooth.
5. Fill Cupcake Liners and Bake: Evenly divide the batter among the 12 cupcake liners. Bake in the preheated oven for 23-24 minutes or until a cake tester inserted in the center comes out clean.
6. Cool Cupcakes: Remove the tray from the oven and place it on a cooling rack. After 5 minutes, carefully remove the cupcakes from the tin and let them cool completely on the rack.
7. Prepare Frosting: If making in Europe, place cream cheese between paper towels to remove excess moisture. Let butter and cream cheese soften at room temperature for 10 minutes before starting. Cut butter into cubes and sift the powdered sugar.
8. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes. Scrape down the bowl sides and beat for an additional 2 minutes.
9. Add Vanilla and Cream Cheese: Add the vanilla extract and softened cream cheese. Beat together on medium speed for 1 minute until fully combined.
10. Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, mixing well between additions. Scrape down the bowl and beat on medium speed for a final 2 minutes to achieve a smooth frosting.
11. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a round tip (such as Wilton 1A). Pipe the frosting evenly on each cooled cupcake. Optionally, decorate with fondant pumpkins or dust with pumpkin spice or cinnamon for extra flair.

Notes

• Ensure all wet ingredients are at room temperature for better mixing and texture.
• If making pumpkin purée at home, cook the pumpkin until soft and puree until smooth.
• Pumpkin spice can be made by mixing cinnamon, nutmeg, ginger, cloves, and allspice.
• Remove excess moisture from cream cheese if using European brands to prevent runny frosting.
• Store frosted cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.

Keywords: pumpkin cupcakes, pumpkin spice cupcakes, cream cheese frosting, fall desserts, Halloween treats, Thanksgiving desserts