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Pumpkin Cupcakes

These delightful pumpkin cupcakes capture the essence of autumn with their moist, flavorful texture and creamy frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 320
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
  • 225 g dark brown sugar
  • 280 g pumpkin purée
  • 75 g vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
For the Frosting
  • 200 g butter
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese
  • 345 g powdered sugar
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In a larger bowl, mix the dark brown sugar and pumpkin purée until creamy. Then add the vegetable oil, eggs, and vanilla extract.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  2. Fill each cupcake liner about two-thirds full with the batter.
Baking
  1. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the cupcakes in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. In a bowl, beat the butter and dark brown sugar until creamy, then add the cream cheese and mix until smooth.
  2. Gradually incorporate the powdered sugar and vanilla extract until fluffy.
  3. Frost the cooled cupcakes generously with the cream cheese frosting.

Notes

Store frosted cupcakes in an airtight container at room temperature for a couple of days, or refrigerate for up to a week. They can also be frozen without frosting for up to three months.