Name: Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: American
Ingredients: 170 g all-purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 2 ½ teaspoon pumpkin spice; 225 g dark brown sugar; 280 g pumpkin purée, room temperature; 75 g vegetable oil, room temperature; 2 eggs, room temperature; 1 teaspoon vanilla extract; 200 g butter; 15 g dark brown sugar; 100 g full-fat cream cheese; 345 g powdered sugar, sifted; ½ teaspoon vanilla extract

Jump to Recipe·4 from 14 reviews

If you adore everything pumpkin-flavored and crave a dessert that feels like a cozy hug, you are in for a treat with this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe. These cupcakes are the ultimate fall indulgence, marrying soft, tender pumpkin cupcakes with the dreamy, smooth richness of brown sugar cream cheese frosting. Whether it’s a chilly afternoon or a special occasion, this recipe brings warmth, spice, and sweetness all in one bite, making it a favorite to whip up and share with friends and family.

Ingredients You’ll Need

On the left, there is a white bowl filled with a smooth, thick, light brown mixture that looks creamy with a slightly shiny surface and some swirls. On the right, there is a clear glass mixing bowl with a thick, light beige cream, smooth and fluffy, with swirled peaks on top. Both bowls are placed on a white marbled surface, showing contrasting colors and textures between the two mixtures. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the key to creating cupcakes that taste like they came straight from a bakery. Each ingredient plays an essential role in delivering the perfect balance of flavor, texture, and color in this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe.

170 g all-purpose flour: Provides the structure and tender crumb.
1 ¼ teaspoon baking powder: Helps the cupcakes rise beautifully and stay fluffy.
¼ teaspoon baking soda: Works with baking powder for lift and texture.
½ teaspoon salt: Enhances all the flavors and balances sweetness.
2 ½ teaspoon pumpkin spice: A warm blend of spices that gives the cupcakes their signature fall aroma.
225 g dark brown sugar: Adds depth with its rich molasses notes and moisture.
280 g pumpkin purée: The star ingredient, bringing moisture, color, and natural sweetness.
75 g vegetable oil: Keeps the cupcakes soft and tender.
2 eggs: Bind the ingredients and help with the cupcakes’ structure.
1 teaspoon vanilla extract: Enhances and rounds out the flavors perfectly.
200 g butter (for frosting): Adds creaminess and richness to the frosting.
15 g dark brown sugar (for frosting): Gives the frosting a subtle caramel note.
100 g full-fat cream cheese: Brings tanginess and silkiness to balance the sweetness.
345 g powdered sugar: Sweetens and thickens the frosting for perfect piping.
½ teaspoon vanilla extract (for frosting): Adds a smooth, sweet flavor to the frosting.

How to Make Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 160ºC (320ºF) and lining your 12-cup cupcake pan with liners. Mixing the dry ingredients first—flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt—ensures the spices and leavening agents are evenly distributed for consistent cupcakes.

Step 2: Whisk Wet Ingredients

In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth. This creates a silky base that will blend beautifully with the dry mixture and keep your cupcakes moist and tender.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry and gently stir with a whisk or rubber spatula until you no longer see any streaks of flour. Be careful not to overmix, which can make cupcakes tough; you want a smooth, thick batter.

Step 4: Bake the Cupcakes

Divide the batter evenly among the 12 liners and bake for 23-24 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely — this step preserves their tenderness.

Step 5: Make the Brown Sugar Cream Cheese Frosting

While your cupcakes cool, get the frosting ready. Start by creaming the butter and dark brown sugar on high speed in a stand mixer for about 5 minutes until light and fluffy. Then add the cream cheese and vanilla, beating until combined and smooth. Gradually mix in the sifted powdered sugar in two batches, keeping the mixer on low speed until fully incorporated. Finish with a quick high-speed mix for 2 minutes to make the frosting silky and perfect for piping.

Step 6: Frost and Decorate

Transfer the frosting to a piping bag fitted with a round tip (like Wilton 1A) and pipe generous swirls atop each cupcake. For an extra festive touch, dust with pumpkin spice or cinnamon, or adorn with cute fondant pumpkins. This frosting is not just pretty—it’s an indulgent, creamy contrast to the spiced pumpkin base.

How to Serve Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

The image shows several cupcakes on a white marbled surface, each with two layers: the bottom layer is golden brown with a soft, moist texture, and the top layer is smooth creamy white frosting swirled in a spiral. Each cupcake is topped with a small orange pumpkin decoration that is round with subtle ridges and a tiny dark stem. One cupcake is shown with a bite taken out, revealing the inside texture of the cake. The bright orange pumpkins are scattered around the cupcakes, adding a pop of color to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes elevate these cupcakes from wonderful to show-stopping. A light sprinkle of cinnamon, nutmeg, or extra pumpkin spice ties the whole flavor profile together while adding a beautiful autumnal touch. You could even add chopped pecans or a tiny fondant pumpkin for a whimsical finish that delights the eyes and palate alike.

Side Dishes

Pair your Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe alongside a warm cup of spiced tea or freshly brewed coffee to highlight the cozy spices. For a celebratory spread, consider serving with apple cider or a creamy chai latte to amplify the fall vibes and create a heartwarming treat experience.

Creative Ways to Present

Presentation makes all the difference! Arrange the cupcakes on a rustic wooden board or a vintage cake stand to emphasize their homemade charm. For parties, try stacking cupcakes in a pyramid or decorating each with edible gold leaf for a glam twist. Wrapping individual cupcakes in parchment or tying them with twine makes a perfect gift that’s sure to wow any recipient.

Make Ahead and Storage

Storing Leftovers

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate to maintain the frosting’s texture, but allow cupcakes to come to room temperature before serving for the best flavor and softness.

Freezing

If you want to make these ahead or save leftovers for later, these cupcakes freeze beautifully. Freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer-safe container. When you’re ready, thaw completely, then frost as usual, or freeze already frosted cupcakes for up to one month, wrapped carefully to avoid freezer burn.

Reheating

Reheat thawed cupcakes gently at room temperature for about 30 minutes or warm in the microwave for 10 seconds if desired. Avoid overheating to keep the crumb moist and the frosting flawless, making every bite taste freshly made.

FAQs

Can I use canned pumpkin for this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe?

Absolutely! Canned pumpkin purée works perfectly and is convenient. Just make sure it’s pure pumpkin, not pumpkin pie filling, which has extra spices and sugars.

How do I make my own pumpkin purée at home?

Simply roast a sugar pumpkin until tender, then scoop out the flesh and blend it into a smooth purée. This adds fresh, vibrant flavor and lets you control the texture perfectly.

Can I substitute brown sugar with white sugar?

Brown sugar adds moisture and a richer flavor thanks to the molasses, so substituting with white sugar will change the taste and texture slightly, but it’s still possible if you’re in a pinch.

Why is it important to use room temperature ingredients?

Room temperature ingredients blend more easily and create a smoother batter and frosting. This helps achieve that tender crumb and perfectly creamy frosting every time.

Can I make this recipe gluten-free?

Yes, by using a gluten-free all-purpose flour blend that contains xanthan gum, you can enjoy this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe without gluten while keeping the texture tender.

Final Thoughts

This Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe is a delicious way to bring the flavors of fall into your kitchen and onto your table. It’s simple enough for a weekday treat but elegant enough for holiday celebrations. Once you make it, the soft pumpkin cupcakes paired with irresistibly creamy frosting will become your go-to favorite that everyone will ask for again and again.