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Pumpkin Cupcakes

Deliciously spiced and moist pumpkin cupcakes, perfect for any occasion with a 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: 250
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 See notes below to make your own
  • 225 g dark brown sugar
  • 280 g pumpkin purée Room temperature
  • 75 g vegetable oil Room temperature
  • 2 pcs eggs Room temperature
  • 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 Sifted
  • 1/2 tsp vanilla extract

Method
 

Baking the Cupcakes
  1. Preheat oven to 350°F (175°C).
  2. Mix dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice in a bowl.
  3. Combine wet ingredients: brown sugar and pumpkin purée in a separate bowl, then whisk in oil, eggs, and vanilla.
  4. Combine wet and dry: gently mix them together until just combined.
  5. Scoop batter into muffin tins and bake for 20 minutes or until a toothpick comes out clean.
Frosting and Serving
  1. For frosting: Beat butter, brown sugar, and cream cheese until smooth, then add powdered sugar and vanilla.
  2. Frost cooled cupcakes and enjoy!

Notes

Use room temperature ingredients to help everything blend better. Don’t overbake. Check them a few minutes earlier than the timer; cupcakes can be sneaky that way. Consider adding chocolate chips for a twist!