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Pumpkin Cupcakes Recipe

Pumpkin Cupcakes Recipe
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★★★★★

5.3 from 21 reviews

Deliciously moist and spiced pumpkin cupcakes topped with a creamy and smooth cream cheese frosting. Perfect for cozy fall gatherings or whenever you crave a comforting, sweet treat with warm autumn flavors.

Ingredients

Scale

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 (see notes below to make your own)
  • 225 g dark brown sugar

Wet Ingredients

  • 280 g pumpkin purée (room temperature – see FAQ on how to make it homemade)
  • 75 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract

Cream Cheese 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 180°C (350°F) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, beat the dark brown sugar with the pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently but thoroughly until just combined. Be careful not to overmix to keep the cupcakes light and fluffy.
  5. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Down: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step prevents the frosting from melting when applied.
  7. Prepare Frosting: In a mixing bowl, beat the softened butter and dark brown sugar until light and fluffy. Add the cream cheese and vanilla extract, then gradually add powdered sugar, continuing to mix until the frosting is smooth and spreadable.
  8. Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting evenly over each cupcake.
  9. Serve and Enjoy: Garnish with a sprinkle of extra pumpkin spice or a small piece of cinnamon stick if desired. Serve immediately or store in the refrigerator for up to 3 days.

Notes

  • To make your own pumpkin spice: combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground allspice.
  • For homemade pumpkin purée: roast peeled, cubed pumpkin in the oven until tender, then puree in a food processor until smooth.
  • Ensure all wet ingredients are at room temperature to achieve a smooth batter and better texture.
  • Do not overmix the batter to maintain light and fluffy cupcakes.
  • Store frosted cupcakes in the fridge due to the cream cheese frosting, but allow them to come to room temperature before serving for best flavor.

Nutrition

Keywords: Pumpkin cupcakes, cream cheese frosting, fall dessert, autumn cupcakes, pumpkin spice cupcakes

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