Pumpkin Cupcakes
Who doesn’t love a good cupcake? Especially when it’s a Pumpkin Cupcake! These little bundles of joy are fluffy, perfectly spiced, and oh-so-delicious. Whether you’re gearing up for fall or just have a craving for something sweet, these cupcakes bring all the cozy vibes to the table. 🍂 Let’s dive into the world of pumpkin goodness!
Why Make This Recipe
So, why should you whip up a batch of these cupcakes? For starters, they’re a fantastic treat for any occasion—hello, Halloween parties, Thanksgiving gatherings, or even just a cozy night in! Plus, they’re so easy to make. You get to indulge in that spiced pumpkin flavor without needing to spend all day in the kitchen. Honestly, what’s not to love?
And don’t even get me started on the Brown Sugar Cream Cheese Frosting—it’s practically the icing on the cake… or cupcake, in this case! 😋
How to Make Pumpkin Cupcakes
Making these cupcakes is as easy as pie (or should I say, pumpkin pie?). Here’s a quick rundown:
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin with cupcake liners.
- Combine all the dry ingredients in one bowl and the wet ingredients in another.
- Mix until just combined (don’t overdo it!).
- Pour the batter into your prepared muffin tin and bake for about 20 minutes.
- Let them cool before frosting.
Easy, right? Now let’s check out what you’ll need.
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 (or make your own—sneaky tip below!)
- 225 g dark brown sugar
- 280 g pumpkin purée (room temperature—see FAQ for a DIY method)
- 75 g vegetable oil (room temp)
- 2 eggs (room temp)
- 1 tsp vanilla extract
For the 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
Directions
Making the Pumpkin Cupcakes
- Preheat that oven of yours to 350°F (175°C).
- In a bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, whisk together the brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
- Combine both mixtures gently until just mixed. Pour into your cupcake liners, filling them about 2/3 full.
- Bake for around 20 minutes. They’ll be done when a toothpick comes out clean.
Brown Sugar Cream Cheese Frosting
- Beat the butter and cream cheese until fluffy.
- Gradually add the powdered sugar and dark brown sugar, mixing until smooth.
- Add in the vanilla extract and mix until well combined.
How to Serve Pumpkin Cupcakes
The best part? Serve them up however your heart desires! You can top them with a generous swirl of that luscious Brown Sugar Cream Cheese Frosting and sprinkle some chopped nuts or fall spices for extra flair. 🍂 Or just grab them straight from the tray and enjoy—no judgment here!
How to Store Pumpkin Cupcakes
Keep the cupcakes in an airtight container at room temperature for a few days. If you need to stash them away for longer, pop them in the fridge for up to a week. Just make sure you bring them back to room temperature before serving—trust me, they taste way better that way!
Tips to Make Pumpkin Cupcakes
- Room temperature ingredients make all the difference! This helps everything blend smoothly.
- Don’t overmix the batter; it’ll make your cupcakes tough. Nobody wants a chewy cupcake, right?
- Want extra comfort? Add some chocolate chips or nuts to the batter before baking for a yummy twist. 🍫
Variation
Feeling adventurous? Try adding different spices like nutmeg or allspice, or mix in some chopped apples for a fruity touch. You could even use a different frosting—like a classic vanilla buttercream or even a chocolate ganache if you’re feeling like a rebel. 🤭
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just roast it, scoop it out, and puree it until smooth. It gives a great fresh flavor.
Q: How do you make pumpkin spice?
A: Mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves. Voilà—your very own pumpkin spice! 🎃
Q: Can I freeze these cupcakes?
A: Yes, you can freeze them after baking! Just make sure they’re completely cooled, wrap them tightly, and pop them in the freezer. Thaw them at room temp when you’re ready to enjoy!
Now, what are you waiting for? Grab your apron and let’s make some pumpkin magic happen! 🧁✨
Pumpkin Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin with cupcake liners.
- In a bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, whisk together the brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
- Combine both mixtures gently until just mixed. Pour into your cupcake liners, filling them about 2/3 full.
- Bake for around 20 minutes or until a toothpick comes out clean.
- Beat the butter and cream cheese until fluffy.
- Gradually add the powdered sugar and dark brown sugar, mixing until smooth.
- Add in the vanilla extract and mix until well combined.
