Description
Deliciously moist Pumpkin Cupcakes topped with a rich Brown Sugar Cream Cheese Frosting, perfect for fall celebrations or anytime you crave a cozy treat. These cupcakes combine warm pumpkin spice flavors with a creamy, sweet frosting to create an irresistible dessert.
Ingredients
Dry Ingredients:
- 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
- 225 g dark brown sugar
Wet Ingredients:
- 280 g pumpkin purée (room temperature)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 tsp 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)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to distribute the ingredients evenly.
- Mix wet ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently with a whisk or rubber spatula until the batter is smooth and no dry flour remains.
- Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 23-24 minutes or until a cake tester inserted in the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and place on a cooling rack. After 5 minutes, gently remove the cupcakes from the tin and allow them to cool completely before frosting.
- Prepare cream cheese: (For European residents) Place cream cheese between paper towels to remove excess moisture for a better frosting texture.
- Prepare frosting ingredients: Remove butter and cream cheese from the fridge 10 minutes before starting. Cut butter into cubes and sift the powdered sugar to prevent lumps.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar together on high speed for 5 minutes. Scrape down the bowl sides and continue mixing for another 2 minutes.
- Add vanilla and cream cheese: Add vanilla extract and cream cheese to the butter mixture and beat on medium-high speed for 1 minute until smooth and fluffy.
- Add powdered sugar: With the mixer on low speed, gradually add the sifted powdered sugar in two parts. Mix until incorporated between each addition. Scrape down the bowl, then mix on high speed for 2 final minutes to create a smooth frosting.
- Pipe the frosting: Transfer the frosting to a piping bag fitted with a round tip such as Wilton 1A, and pipe frosting onto each cooled cupcake. Optionally, decorate with fondant pumpkins or sprinkle with pumpkin spice or cinnamon for an extra festive touch.
Notes
- Make your own pumpkin spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice in equal parts.
- To make pumpkin purée at home, roast fresh pumpkin until tender, then blend until smooth and cool completely before use.
- Room temperature ingredients (eggs, pumpkin purée, oil) help batter combine smoothly and create a tender crumb.
- Use cream cheese at room temperature to ensure the frosting is smooth and easy to spread or pipe.
- Remove excess moisture from cream cheese for a thicker frosting, especially in humid climates or when using European cream cheese.
- Store cupcakes in an airtight container in the refrigerator to keep the frosting fresh.
