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Pumpkin Cupcakes

Delightful, fluffy pumpkin cupcakes topped with irresistible cream cheese frosting, perfect for any fall occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake 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 See notes below to make your own.
  • 225 g dark brown sugar
  • 280 g pumpkin purée Room temperature; see FAQ on how to make it homemade.
  • 75 g vegetable oil Room temperature.
  • 2 units eggs Room temperature.
  • 1 tsp vanilla extract
Frosting Ingredients
  • 200 g butter
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese
  • 345 g powdered sugar Sifted.
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
  2. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In another bowl, mix the dark brown sugar and pumpkin purée until blended.
  4. Add the vegetable oil, eggs, and vanilla extract to the pumpkin mixture. Stir until smooth.
  5. Gradually fold in the dry ingredients until just combined.
  6. Pour the batter into cupcake liners, filling each about 2/3 of the way full.
Baking
  1. Bake for about 18-20 minutes or until a toothpick comes out clean.
Frosting
  1. While cupcakes cool, beat the butter, dark brown sugar, cream cheese, powdered sugar, and vanilla until fluffy.
  2. Frost the cooled cupcakes.

Notes

These cupcakes are best served fresh. Pair with a hot cup of cider or coffee. Use room temperature ingredients for the best batter consistency. Don't overmix! Try adding chocolate chips or nuts to the batter for extra flavor.