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Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

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★★★★★

5 from 122 reviews

Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich and creamy Brown Sugar Cream Cheese Frosting, perfect for autumnal gatherings or any celebration needing a warm, spiced treat.

Ingredients

Scale

Cupcake Batter

  • 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

Brown Sugar Cream Cheese 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

Instructions

  1. Preheat Oven and Prepare Tray: Preheat the oven to 160ºC (320ºF) using the conventional setting. Line a 12-cup cupcake tray with cupcake liners to prevent sticking and ensure easy removal.
  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 these dry ingredients together thoroughly to distribute the leavening agents and spices evenly.
  3. Combine Wet Ingredients: In a separate mixing bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract using a hand whisk until fully combined and smooth.
  4. Make Batter: Pour the wet ingredients into the bowl of dry ingredients. Stir gently using a whisk or rubber spatula until no dry flour spots remain, forming a homogenous batter.
  5. Fill Cupcake Liners: Divide the cupcake batter evenly among the 12 liners, filling each about two-thirds full to allow room for rising.
  6. Bake Cupcakes: Bake in the preheated oven for 23-24 minutes. Test doneness by inserting a cake tester or toothpick into the center—if it comes out clean, the cupcakes are ready.
  7. Cool Cupcakes: Remove from oven and cool cupcakes on a rack. After 5 minutes, gently remove them from the tray and allow to cool completely before frosting.
  8. Prepare Frosting Ingredients: For the European method, wrap cream cheese in paper towels to absorb excess moisture. Bring butter and cream cheese to room temperature, cut butter into cubes, and sift powdered sugar.
  9. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat butter and dark brown sugar on high speed for 5 minutes until light and creamy. Scrape down the sides and mix for an additional 2 minutes.
  10. Add Flavor and Cream Cheese: Mix in vanilla extract and cream cheese, creaming together for about 1 minute until smooth.
  11. Incorporate Powdered Sugar: On low speed, gradually add sifted powdered sugar in two parts, mixing well between additions. Scrape down the bowl sides and continue mixing on low for a final 2 minutes to achieve a smooth frosting.
  12. Frost Cupcakes: Transfer frosting to a piping bag fitted with a round tip like Wilton 1A. Pipe frosting decoratively onto cooled cupcakes. Optionally, garnish with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

  • To make your own pumpkin spice, combine ground cinnamon, ginger, nutmeg, cloves, and allspice.
  • For homemade pumpkin purée, roast or steam fresh pumpkin until soft, then blend until smooth.
  • Room temperature ingredients ensure better incorporation and texture.
  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.
  • Use paper towels to remove excess moisture from cream cheese if you live in humid climates or Europe for better frosting texture.

Keywords: pumpkin cupcakes, fall desserts, cream cheese frosting, pumpkin spice cupcakes, autumn treats

Find it online: https://freshrecipehub.com/pumpkin-cupcakes-with-brown-sugar-cream-cheese-frosting-recipe/