Introduction

These pumpkin cupcakes are a perfect treat for the fall season, combining warm spices with moist pumpkin flavor. Topped with a rich brown sugar cream cheese frosting, they are both comforting and delicious for any gathering.

The image shows several small orange pumpkin cupcakes topped with a thick layer of smooth white cream cheese frosting swirled on top. Each cupcake has a tiny, detailed orange pumpkin decoration placed on the frosting near the edge. One cupcake is cut in half to show its soft, moist, and crumbly orange-brown inside, with the thick white frosting layer sitting on top. The cupcakes rest on a white plate against a white marbled surface, scattered with small orange pumpkin decorations around them. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) for a conventional oven and line a 12-cup cupcake tray with cupcake liners.
Step 2: In a large bowl, stir together the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt until well combined.
Step 3: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a whisk or rubber spatula until no dry flour remains, forming a smooth batter.
Step 5: Divide the batter evenly among the cupcake liners and bake for 23-24 minutes, or until a cake tester inserted in the center comes out clean.
Step 6: Let the cupcakes cool on a wire rack for 5 minutes, then carefully remove them from the tray and allow them to cool completely.
Step 7: For the frosting, if you live in Europe, wrap cream cheese in paper towels to remove excess moisture.
Step 8: Take butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.
Step 9: Using a stand mixer with a paddle attachment, cream the butter and dark brown sugar on high speed for 5 minutes. Scrape the bowl and mix for another 2 minutes.
Step 10: Add vanilla extract and cream cheese, then mix together with the butter for 1 minute until smooth.
Step 11: On low speed, gradually mix in the powdered sugar in two parts, scraping the bowl between additions. Finish by mixing on medium speed for 2 minutes.
Step 12: 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 a dusting of pumpkin spice or cinnamon.

Tips & Variations

Make your own pumpkin spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice to taste for a fresher flavor.
Use homemade pumpkin purée by roasting peeled and cubed pumpkin until soft, then pureeing it until smooth.
For a dairy-free version, substitute vegetable oil for butter in the frosting and use a dairy-free cream cheese alternative.
Try adding chopped nuts or chocolate chips to the batter for extra texture and flavor.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature for the best texture and taste. Unfrosted cupcakes can be kept at room temperature in an airtight container for 2 days or frozen for up to 2 months.

How to Serve

This image shows several small cupcakes arranged closely on a white marbled surface. Each cupcake has one layer of moist, orange-brown cake topped by a thick, creamy layer of smooth white frosting swirled on top in a round, puffed shape. On top of most cupcakes is a small, round orange pumpkin decoration with vertical grooves and a tiny brown stem in the center. One cupcake is cut in half, showing the soft crumb texture of the cake beneath the frosting. Scattered around the cupcakes are extra small orange pumpkin decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly as a convenient substitute. Just be sure to use pure pumpkin, not pumpkin pie filling, to avoid added spices or sweeteners.

How do I prevent the frosting from becoming watery?

Remove excess moisture from the cream cheese by wrapping it in paper towels, especially in humid climates. Make sure all ingredients are at room temperature before mixing, and cream thoroughly for a smooth, stable frosting.