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Pumpkin Cupcakes

Delicious Pumpkin Cupcakes with Creamy Brown Sugar Frosting

These Pumpkin Cupcakes are rich and moist, capturing the essence of fall with creamy brown sugar frosting.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 3/4 cups all-purpose flour substitute with gluten-free flour if desired
  • 1 tbsp baking powder check expiration date
  • 1 tsp baking soda for lighter texture
  • 1/2 tsp salt enhances flavor
  • 2 tsp pumpkin spice can be homemade
  • 1 cup dark brown sugar light brown sugar can be used
  • 1 cup pumpkin purée ensure at room temperature
  • 1/2 cup vegetable oil can substitute with melted butter
  • 2 eggs room temperature preferred
  • 1 tsp vanilla extract using premium vanilla bean is recommended
For the Frosting
  • 1/2 cup butter room temperature
  • 8 oz cream cheese full-fat for best results
  • 3 cups powdered sugar sift for smoothness

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup muffin tin with colorful cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt until well combined.
  3. In another bowl, stir together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients and gently fold them together until no dry flour remains.
  5. Divide the batter evenly among the muffin tins, filling each liner about two-thirds full. Bake for 23-24 minutes until a toothpick comes out clean.
  6. Let the cupcakes cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  7. Cream together the softened butter and dark brown sugar until light and fluffy. Add the cream cheese and vanilla extract, then gradually incorporate the sifted powdered sugar.
  8. Transfer the frosting into a piping bag and pipe onto the cooled cupcakes. Decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for better mixing. Avoid overmixing the batter for light cupcakes. Store unfrosted cupcakes at room temperature for 1-2 days, frosted cupcakes in the fridge for up to 3 days, and unfrosted cupcakes in the freezer for up to 3 months.

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