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The Best Pumpkin Cupcakes Recipe

The Best Pumpkin Cupcakes Recipe
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★★★★★

4.8 from 22 reviews

Deliciously moist and spiced pumpkin cupcakes topped with a rich brown sugar cream cheese frosting, perfect for fall celebrations or anytime you crave a sweet pumpkin treat.

Ingredients

Scale

Dry Ingredients

  • 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 (homemade recipe: 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp ground allspice)
  • 225 g dark brown sugar

Wet Ingredients

  • 280 g pumpkin purée (room temperature)
  • 75 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract

Frosting Ingredients

  • 200 g butter (room temperature)
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese (room temperature)
  • 345 g powdered sugar (sifted)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 160ºC (320ºF) conventional setting. Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir well to evenly distribute all ingredients.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a whisk or rubber spatula until there is no dry flour left and the batter is smooth but not overmixed.
  5. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full to ensure proper rising in the oven.
  6. Bake Cupcakes: Bake in the preheated oven for 23-24 minutes or until a cake tester inserted into the center comes out clean. Avoid opening the oven frequently.
  7. Cool Cupcakes: Remove cupcakes from the oven and let them cool on a wire rack. After 5 minutes, gently remove cupcakes from the tin to cool completely to room temperature.
  8. Prepare Frosting: If using European cream cheese, wrap it in paper towels and gently press to remove excess moisture. Let butter and cream cheese soften at room temperature about 10 minutes, then cut butter into cubes. Sift powdered sugar for smooth frosting.
  9. Cream Butter & Sugar: Using a stand mixer fitted with a paddle attachment, beat butter and dark brown sugar on high speed for 5 minutes. Scrape the bowl sides and beat for another 2 minutes until fluffy.
  10. Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the butter mixture and beat together on medium-high for 1 minute until smooth and creamy.
  11. Add Powdered Sugar: On low speed, gradually add sifted powdered sugar in two portions, mixing well after each addition. Scrape the bowl sides and beat at medium speed for another 2 minutes for a light and fluffy frosting.
  12. Decorate Cupcakes: Transfer frosting to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe frosting onto cooled cupcakes in swirls. Optionally, decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon for a festive touch.

Notes

  • You can make your own pumpkin spice by combining cinnamon, ginger, cloves, nutmeg, and allspice as listed above.
  • For homemade pumpkin purée, cook peeled and chopped pumpkin until soft, then blend until smooth and allow to cool before using.
  • Room temperature ingredients ensure better mixing and texture.
  • If cream cheese is too watery (especially in Europe), removing excess moisture helps achieve a thicker frosting.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Nutrition

Keywords: pumpkin cupcakes, pumpkin spice cupcakes, cream cheese frosting, fall dessert, moist pumpkin cupcakes

Find it online: https://recipeswithmia.com/the-best-pumpkin-cupcakes-recipe/