Pumpkin Cupcakes Recipe

There is something truly magical about Pumpkin Cupcakes that makes them a standout autumn treat. Moist and tender, bursting with warm pumpkin spice flavors and topped with a luscious brown sugar cream cheese frosting, these cupcakes deliver cozy comfort in every bite. Whether you’re baking for a holiday gathering or just craving a seasonal classic, these Pumpkin Cupcakes bring all the rich, spiced sweetness we adore about pumpkin desserts right into a convenient, shareable form.

Ingredients You’ll Need

Getting the ingredients right is the secret to nailing these Pumpkin Cupcakes. Each one plays a crucial role in creating the perfect texture, flavor balance, and that inviting golden color.

• All-purpose flour: 170g provides structure while keeping the cupcakes tender and light.
• Baking powder: 1 1/4 tsp ensures your cupcakes rise beautifully and stay fluffy.
• Baking soda: 1/4 tsp helps with leavening and balances the acidity from pumpkin.
• Salt: 1/2 tsp enhances all the warm spices and prevents blandness.
• Pumpkin spice: 2 1/2 tsp blends cinnamon, nutmeg, and cloves for that quintessential fall flavor.
• Dark brown sugar: 225g adds a deep molasses note that enriches the sweetness and moisture.
• Pumpkin purée: 280g, at room temperature, offers that vibrant, fresh pumpkin taste and moist crumb.
• Vegetable oil: 75g keeps the cupcakes super moist without overpowering other flavors.
• Eggs: 2 large, room temperature to bind ingredients and add richness.
• Vanilla extract: 1 tsp adds a sweet, aromatic depth to the cupcake batter.
• Butter (for frosting): 200g creates a creamy base for the luscious frosting.
• Dark brown sugar (for frosting): 15g for a hint of caramel flavor in the frosting.
• Cream cheese: 100g full-fat, for that smooth tanginess that balances the sweetness.
• Powdered sugar: 345g sifted, to give the frosting its perfect, silky texture.
• Vanilla extract (for frosting): 1/2 tsp completes the frosting with a lovely fragrant note.

How to Make Pumpkin Cupcakes

Step 1: Prepare Your Oven and Cupcake Tin

Preheat your oven to 160ºC (320ºF) for a conventional oven and line a 12-cup cupcake tray with paper liners. This step ensures your cupcakes bake evenly and come out cleanly without sticking.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. This blend of spices and leavening agents in the dry mix primes your cupcakes for that signature texture and warm flavor.

Step 3: Mix the Wet Ingredients

In a separate bowl, add the pumpkin purée, vegetable oil, eggs, and vanilla extract. Whisk until everything is well combined and smooth. Using room temperature eggs and purée helps these ingredients blend perfectly for a silky batter.

Step 4: Combine Wet and Dry Mixes

Slowly pour the wet ingredients into the dry mixture. Stir carefully with a whisk or rubber spatula until no flour pockets remain, but don’t overmix! A gentle approach keeps your cupcakes tender and fluffy.

Step 5: Bake the Cupcakes

Divide the batter evenly into the 12 cupcake liners. Bake for 23-24 minutes, or until a toothpick inserted in the center comes out clean. The pumpkin aroma filling your kitchen here is already a good sign you’re on track.

Step 6: Cool the Cupcakes

When done, transfer the cupcakes to a cooling rack after about 5 minutes. Let them cool completely before frosting. This prevents your frosting from melting and ensures neat, beautiful cupcakes.

Step 7: Make the Brown Sugar Cream Cheese Frosting

If you live in Europe, place your cream cheese on paper towels to remove excess moisture. Then, with butter softened and cut into cubes, sift your powdered sugar. Beat the butter and dark brown sugar on high for 5 minutes until fluffy, then add vanilla and cream cheese. Finally, incorporate the powdered sugar in two batches on low speed, scraping the bowl after each addition. The result is a silky, creamy frosting perfect for topping your Pumpkin Cupcakes.

Step 8: Frost and Decorate

Transfer the frosting to a piping bag fitted with a round tip like Wilton 1A and pipe generous swirls onto each cupcake. Optionally, decorate with fondant pumpkins or a light dusting of pumpkin spice to elevate their festive look.

How to Serve Pumpkin Cupcakes

Garnishes

Adding finishes like little fondant pumpkins or a sprinkle of cinnamon or extra pumpkin spice not only makes these cupcakes look inviting but also amplifies the seasonal vibe. A touch of edible gold glitter can add a bit of sparkle for special occasions.

Side Dishes

Serve Pumpkin Cupcakes alongside a warm cup of spiced chai tea or rich espresso for a delightful autumn pairing. Creamy whipped topping or a scoop of vanilla ice cream also complements these treats beautifully, making them perfect after dinner.

Creative Ways to Present

Arrange Pumpkin Cupcakes on a rustic wooden board garnished with autumn leaves and miniature gourds for a charming fall centerpiece. Another fun idea is to present them in cute cupcake boxes with a personalized tag, making them a perfect gift.

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh and the cake moist. Allow them to come to room temperature before serving for the best texture.

Freezing

These cupcakes freeze well! Place unfrosted cupcakes in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving.

Reheating

Warm refrigerated or thawed Pumpkin Cupcakes slightly in the microwave (about 10-15 seconds) to refresh their softness. Avoid overheating to keep the frosting intact and the crumb tender.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Canned pumpkin purée works perfectly well for Pumpkin Cupcakes and can save you time. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that could alter the recipe.

How do I make homemade pumpkin purée?

To make your own pumpkin purée, roast a small sugar pumpkin at 180ºC (350ºF) for about 50-60 minutes until soft. Then scoop out the flesh and puree it in a blender or food processor until smooth. Let it cool to room temperature before using.

Can I substitute the vegetable oil in the batter?

You can swap vegetable oil for melted coconut oil or light olive oil, which will add a subtle flavor twist but keep the cupcakes moist. Avoid butter in the batter itself, as oil yields a better tender crumb.

What type of cream cheese is best for the frosting?

Use full-fat cream cheese for a smooth, rich frosting. Avoid low-fat or whipped varieties, as they contain extra stabilizers or water that can affect frosting consistency.

Why do I need to remove excess water from cream cheese?

Especially in Europe, cream cheese can be more watery. Removing excess moisture with paper towels helps the frosting hold the perfect texture and prevents it from becoming too runny after mixing.

Final Thoughts

If you’re on the hunt for a cupcake that captures all the cozy warmth and spice of the season, these Pumpkin Cupcakes are a must-try. They balance moist pumpkin-filled cake with a dreamy brown sugar cream cheese frosting that’s simply addictive. Go ahead, bake a batch to share with friends and family, and watch these fall favorites disappear in no time!

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