Pumpkin Cupcakes – Irresistible Fall Treats
Soft, spiced pumpkin cupcakes topped with creamy brown-sugar-cream-cheese frosting—cozy, flavorful, and customizable for fall gatherings or everyday indulgence.
Equipment
- Muffin tin
- Cupcake Liners
- Mixing Bowls
- Electric mixer or whisk
Ingredients
Cupcakes
- 170 g all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ tsp pumpkin spice
- 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
Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar sifted
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Line a muffin tin with liners.
- Sift together flour, baking powder, baking soda, salt, and pumpkin spice.
- In a separate bowl, whisk together dark brown sugar, pumpkin purée, oil, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined—don’t overmix.
- Fill each liner about ⅔ full and bake for 20–25 minutes until a toothpick comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make frosting: beat butter, brown sugar, cream cheese, powdered sugar, and vanilla until light and fluffy.
- Frost cooled cupcakes using a piping bag or knife.
Notes
Store unfrosted cupcakes at room temperature for 1–2 days. If frosted (contains cream cheese), refrigerate and consume within one week. You can freeze unfrosted cupcakes up to 3 months—thaw before frosting. :contentReference[oaicite:0]{index=0}