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–+ servings
Pumpkin Cupcakes

Irresistibly Moist Pumpkin Cupcakes with Brown Sugar Frosting

These pumpkin cupcakes with brown sugar frosting are a delightful fall treat, featuring cozy spices and a moist texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tbsp Pumpkin Spice Or make your own with spices
  • 1 cup Dark Brown Sugar Light brown sugar can be substituted
  • 1 cup Pumpkin Purée Use room temperature for best results
  • 1/2 cup Vegetable Oil Can use melted butter
  • 2 large Eggs Room temperature preferred
  • 1 tsp Vanilla Extract
For the Frosting
  • 1/2 cup Butter Room temperature
  • 8 oz Cream Cheese Room temperature
  • 2 cups Powdered Sugar Sifted
  • 1 tsp Vanilla Extract

Equipment

  • Cupcake pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a cupcake pan with liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
  3. In a separate bowl, mix the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture until no dry flour remains.
  5. Spoon the batter into the cupcake liners, filling each about two-thirds full, and bake for 23-24 minutes.
  6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Cream the room temperature butter and dark brown sugar together on high speed until light and fluffy.
  8. Add cream cheese and vanilla extract into the butter mixture, mixing until smooth.
  9. Gradually sift in the powdered sugar, mixing until well combined.
  10. Once the cupcakes are completely cool, pipe the frosting onto each cupcake.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 700IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for best results. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

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