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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

4.7 from 28 reviews

Delight in these moist and flavorful Pumpkin Cupcakes, perfectly spiced with pumpkin spice and topped with a creamy, tangy cream cheese frosting. These cupcakes are an ideal treat for fall or any time you crave a comforting dessert with a seasonal twist.

Ingredients

Scale

Cupcakes

  • 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 (see notes below to make your own)
  • 225 g dark brown sugar
  • 280 g pumpkin purée (room temperature)
  • 75 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract

Frosting

  • 200 g butter, softened
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese, softened
  • 345 g powdered sugar, sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. This ensures even distribution and aeration.
  3. Cream Sugar and Wet Ingredients: In a large bowl, whisk the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract together until fully combined and smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cupcakes tender.
  5. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
  7. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare Frosting: In a bowl, beat the softened butter and dark brown sugar until creamy. Add the cream cheese and vanilla extract and continue to beat until smooth. Gradually add the sifted powdered sugar, beating until fluffy and spreadable.
  9. Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting evenly over the tops.
  10. Serve and Enjoy: Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving for the best flavor and texture.

Notes

  • Homemade Pumpkin Spice: Combine 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger to make your own pumpkin spice blend.
  • Making Pumpkin Purée: Roast fresh pumpkin pieces until soft, then blend until smooth. Let it cool before use.
  • Room Temperature Ingredients: Using eggs, pumpkin purée, and oil at room temperature helps achieve a smooth batter and better texture.
  • Storage: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
  • Frosting Variations: For a lighter frosting, try substituting half of the butter with Greek yogurt.

Nutrition

Keywords: pumpkin cupcakes, fall dessert, cream cheese frosting, pumpkin spice, easy cupcake recipe

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