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Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Indulgent Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Enjoy these delightful Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting, perfect for any fall gathering.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 225 g Dark Brown Sugar Light brown sugar can be used for a lighter taste.
  • 280 g Pumpkin Purée Canned purée works well, but homemade is fresher.
  • 75 g Vegetable Oil Can be replaced with melted coconut oil for a different flavor.
  • 2 Eggs Vegan alternatives like flax eggs can be used.
  • 1 teaspoon Vanilla Extract Pure vanilla gives a more intense taste.
  • 1 teaspoon Baking Powder Always check expiration for effectiveness.
  • 1 teaspoon Baking Soda Essential for proper texture.
  • 2 teaspoon Pumpkin Spice Can be substituted with cinnamon, nutmeg, and ginger.
  • ½ teaspoon Salt Balances sweetness.
  • 300 g All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for gluten-free option.
For the Frosting
  • 200 g Butter Use dairy-free butter for a vegan option.
  • 15 g Dark Brown Sugar Light brown sugar can also work.
  • 100 g Full-Fat Cream Cheese Substitute with dairy-free cream cheese for dairy-free option.
  • 345 g Powdered Sugar Sift before adding to avoid lumps.

Equipment

  • Cupcake Tray
  • mixing bowls
  • whisk
  • spatula
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with colorful liners.
  2. In a large mixing bowl, whisk together all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt.
  3. In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the bowl of dry ingredients and mix until just combined.
  5. Divide the batter evenly into the lined cupcake tray and bake for 23-24 minutes.
  6. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
  1. Cream the room-temperature butter and dark brown sugar on high speed for about 5 minutes until light and fluffy.
  2. Add the full-fat cream cheese and vanilla extract to the butter mixture and mix on low speed until just incorporated.
  3. Gradually sift in the powdered sugar, mixing on low speed until smooth and creamy.
  4. Pipe the rich frosting onto your pumpkin cupcakes once completely cool.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 700IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to ensure fluffy cupcakes. Decorate creatively with additional pumpkin spice or chocolate chips.

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