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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

5 from 20 reviews

Delight in these moist and flavorful pumpkin cupcakes topped with a rich brown sugar cream cheese frosting. Perfectly spiced with pumpkin spice and sweetened with dark brown sugar, these cupcakes are a cozy treat for autumn or any special occasion.

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
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese
  • 345 g powdered sugar (sifted)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pans: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar. Stir well to evenly distribute the ingredients.
  3. Combine wet ingredients: In another bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until fully blended and smooth.
  4. Make the batter: Pour the wet ingredients into the dry mixture. Stir gently with a whisk or rubber spatula until the batter is just combined and no dry flour remains.
  5. Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 23 to 24 minutes, or until a cake tester inserted in the center comes out clean.
  6. Cool the cupcakes: Let cupcakes cool on a rack for 5 minutes in the pan, then carefully remove them from the cupcake tin and allow them to cool completely on the rack before frosting.
  7. Prepare frosting ingredients: If using European cream cheese, drain any excess water with paper towels. Remove butter and cream cheese from the fridge 10 minutes prior to use and cut butter into cubes. Sift the powdered sugar to avoid lumps.
  8. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat butter and dark brown sugar on high speed for 5 minutes. Scrape down the sides and beat an additional 2 minutes until light and fluffy.
  9. Add cream cheese and vanilla: Add the vanilla extract and cream cheese to the butter mixture. Beat on medium-high speed for 1 minute until fully combined and creamy.
  10. Add powdered sugar: Reduce mixer speed to low and add sifted powdered sugar in two parts. Mix each addition thoroughly before adding the next. Scrape bowl sides as needed, then beat for a final 2 minutes on medium speed until smooth and fluffy.
  11. Frost the cupcakes: Transfer frosting to a piping bag fitted with a round piping tip (e.g., Wilton 1A). Pipe the frosting onto the cooled cupcakes. Decorate optionally with fondant pumpkins or a light dusting of pumpkin spice or cinnamon.

Notes

  • To make your own pumpkin spice, blend 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, and ¼ teaspoon ground cloves.
  • For homemade pumpkin purée, roast a sugar pumpkin until tender, then puree in a food processor until smooth.
  • If cream cheese is too watery, especially in Europe, wrap it in paper towels to drain excess moisture to avoid frosting separation.
  • Room temperature ingredients help ensure a smooth batter and frosting.
  • Use a cake tester or toothpick to ensure cupcakes are fully baked to avoid sogginess.

Nutrition

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

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