Description
Indulge in the warmth of these delightful Pumpkin Cupcakes, perfect for any fall occasion. Bursting with rich pumpkin flavor and warm spices, these cupcakes offer a sweet yet comforting treat that everyone will love. Topped with a velvety brown sugar cream cheese frosting, they are not only easy to make but also visually impressive. Ideal for gatherings, holidays, or a cozy afternoon at home, these pumpkin delights are sure to become a seasonal favorite.
Ingredients
Scale
- 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
- 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
- 200 g butter (for frosting)
- 15 g dark brown sugar (for frosting)
- 100 g full-fat cream cheese (for frosting)
- 345 g powdered sugar (sifted)
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, beat dark brown sugar, pumpkin purée, vegetable oil, and eggs until smooth. Mix in vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Fill each liner two-thirds full with batter and bake for 20-23 minutes or until a toothpick comes out clean.
- For frosting: Beat butter, dark brown sugar, and cream cheese together; gradually add sifted powdered sugar until fluffy and mix in vanilla extract.
- Frost cooled cupcakes generously with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg