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Pumpkin Cupcakes

Fluffy and perfectly spiced pumpkin cupcakes topped with a luscious brown sugar cream cheese frosting. Perfect for any fall occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack, Treat
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 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
  • 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
For the Brown Sugar Cream Cheese 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin with cupcake liners.
  3. In a bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin spice.
  4. In another bowl, whisk together the brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  5. Combine both mixtures gently until just mixed. Pour into your cupcake liners, filling them about 2/3 full.
Baking
  1. Bake for around 20 minutes or until a toothpick comes out clean.
Making the Frosting
  1. Beat the butter and cream cheese until fluffy.
  2. Gradually add the powdered sugar and dark brown sugar, mixing until smooth.
  3. Add in the vanilla extract and mix until well combined.

Notes

Serve the cupcakes with a generous swirl of frosting and optional toppings like chopped nuts or fall spices. Store in an airtight container at room temperature for a few days or in the fridge for up to a week.