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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/the-best-pumpkin-cupcakes-recipe/