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Indulgent Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

These Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting are a cozy autumn treat, perfectly balancing indulgence and simplicity.
Print Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Can be swapped with gluten-free blend
  • 1 cups Dark Brown Sugar Light brown sugar can be used
  • 1 cups Pumpkin Purée Homemade purée is a delightful alternative
  • 0.5 cups Vegetable Oil Melted coconut oil adds a unique twist
  • 2 large Eggs For vegan, swap each with a flax egg
  • 2 teaspoons Pumpkin Spice Adjust to suit your spice preference
For the Frosting
  • 0.5 cups Butter Use dairy-free butter for vegan option
  • 8 oz Cream Cheese Dairy-free cream cheese is a great substitute if needed
  • 1 cups Powdered Sugar Sift before adding for a smooth finish
  • 0.5 cups Brown Sugar Can mix in a little cinnamon for added warmth

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake tray with liners.
  2. In a large bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and a pinch of salt.
  3. In another bowl, blend the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. Distribute the batter into the cupcake liners, filling them about two-thirds full.
  6. Bake for 23-24 minutes until a toothpick inserted comes out clean.
  7. Cool the cupcakes for 5 minutes in the tray then transfer to a wire rack.
  8. For the frosting, beat the butter, cream cheese, and brown sugar until fluffy.
  9. Gradually add sifted powdered sugar, beating until creamy.
  10. Frost the cooled cupcakes and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Avoid over-mixing the batter to keep cupcakes light and airy.

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