Description
Delight in these irresistibly moist and spiced pumpkin cupcakes topped with a rich brown sugar cream cheese frosting. Perfect for autumn gatherings or any time you crave a comforting, festive treat, these cupcakes combine warm pumpkin flavors with a velvety, sweet frosting for a truly delectable dessert.
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 (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 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
- Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (320ºF) using a conventional oven setting. Line a 12-cup cupcake tray with paper cupcake liners to prepare for the batter.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir these dry ingredients together thoroughly to ensure even distribution of the spices and leaveners.
- Combine Wet Ingredients: In a separate bowl, add the pumpkin purée, vegetable oil, eggs, and vanilla extract. Whisk together using a hand whisk until the mixture is smooth and fully combined.
- Incorporate Wet into Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Using a whisk or rubber spatula, stir gently until just combined, making sure no dry flour remains, but do not overmix to avoid tough cupcakes.
- 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 into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove cupcakes from oven and place on a cooling rack. After 5 minutes, gently remove the cupcakes from the tray and allow them to cool completely before frosting.
- Prepare Cream Cheese Frosting: For Europeans, drain excess water from cream cheese by wrapping it in paper towels. Remove butter and cream cheese from the fridge 10 minutes prior to use to soften. Cube the butter and sift the powdered sugar for smooth mixing.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl and mix again for another 2 minutes to fully incorporate the sugar.
- Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the mixture. Beat together on medium speed for 1 minute until smooth.
- Add Powdered Sugar: Lower mixer speed and gradually add sifted powdered sugar in two parts. Mix well after each addition, scraping the bowl sides as needed. Finish with a 2-minute final mix on medium speed for a creamy, fluffy frosting.
- Frost Cupcakes: Transfer frosting to a piping bag fitted with a round tip such as Wilton 1A. Pipe generous swirls of frosting onto each cooled cupcake. Optionally decorate with fondant pumpkins or a light dusting of pumpkin spice or cinnamon for extra flair.
Notes
- Make Your Own Pumpkin Spice: Combine 2 tablespoons ground cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight container in a cool, dark cupboard.
- For best texture, ensure all wet ingredients are at room temperature before mixing.
- Do not overmix batter to maintain cupcake tenderness.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- If cream cheese is watery, especially in European climates, removing excess moisture helps achieve the perfect frosting consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 465 kcal
- Sugar: 49 g
- Sodium: 315 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 72 mg
