Description
These Pumpkin Cupcakes are a delightful fall treat featuring soft, tender cupcakes bursting with pumpkin spice flavor, topped with a luscious brown sugar cream cheese frosting. Perfect for pumpkin lovers, these cupcakes combine seasonal spices with a moist crumb, making them an ideal dessert for any occasion.
Ingredients
Pumpkin Cupcakes
- 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
Brown Sugar Cream Cheese Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 160ºC (320ºF) conventional setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir thoroughly to evenly distribute the ingredients.
- Mix wet ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or rubber spatula, stir until just combined and no dry flour patches remain, being careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full for perfect rising.
- Bake cupcakes: Place the tray in the oven and bake for 23-24 minutes. Check doneness by inserting a cake tester or toothpick into the center of a cupcake; it should come out clean.
- Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack. After 5 minutes, gently remove the cupcakes from the tin and allow them to cool completely before frosting.
- Prepare frosting ingredients: If using cream cheese from Europe, drain excess water by wrapping it in paper towels. Take the butter and cream cheese out of the fridge about 10 minutes prior to softening, cut the butter into cubes, and sift the powdered sugar.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes, scraping down the sides halfway to ensure even creaming. Continue mixing for an additional 2 minutes.
- Add vanilla and cream cheese: Add the vanilla extract and cream cheese to the butter mixture and mix on medium speed for 1 minute until smooth.
- Incorporate powdered sugar: Gradually add the sifted powdered sugar in two parts on low speed, allowing it to fully incorporate before adding the next portion. Scrape down the bowl edges and finish by mixing on medium speed for 2 minutes until fluffy.
- Pipe frosting onto cupcakes: Transfer the frosting to a piping bag fitted with a round tip, such as Wilton 1A, and pipe onto the cooled cupcakes. Optionally, decorate with fondant pumpkins or sprinkle with pumpkin spice or cinnamon for a festive touch.
Notes
- For homemade pumpkin purée, roast peeled pumpkin chunks until soft and puree in a food processor until smooth.
- To make your own pumpkin spice, mix 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and ½ teaspoon ground cloves.
- Ensure all ingredients are at room temperature for better mixing and texture.
- If cream cheese is watery, especially in Europe, wrap in paper towels and rest to absorb extra moisture which could affect frosting texture.
- Do not overmix cupcake batter to avoid dense cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
