Description
These moist and fluffy pumpkin cupcakes are the perfect fall treat. Rich in pumpkin flavor and topped with a smooth brown sugar cream cheese frosting, they are easy to make and delightfully delicious.
Ingredients
Scale
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice
- 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
- 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 the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, mix dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until combined.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, beat butter, dark brown sugar, and cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract and beat until fluffy.
- Frost the cooled cupcakes and serve.
Notes
- For best results, use room temperature ingredients
- You can make your own pumpkin spice by combining cinnamon, nutmeg, ginger, and cloves
- Store cupcakes in an airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg