Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting
These moist, fluffy pumpkin cupcakes are pure fall magic soft, spiced, and topped with dreamy brown sugar cream cheese frosting. Perfect for every cozy gathering this season.
Ingredients
- 170 g all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ tsp pumpkin pie spice
- 225 g dark brown sugar
- 280 g canned pumpkin purée room temp
- 75 g vegetable oil
- 2 large eggs room temp
- 1 tsp vanilla extract
- 200 g unsalted butter room temp
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar sifted
- ½ tsp vanilla extract
Instructions
- Preheat oven to 160°C (320°F) and line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
- In another bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth.
- Fold wet mixture into dry ingredients using a spatula until just combined.
- Divide batter evenly into liners, filling each about three-quarters full.
- Bake for 23–24 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
- For frosting, cream butter and brown sugar for 5 minutes until light and fluffy.
- Add cream cheese and vanilla, beat 1 minute until smooth.
- Gradually add powdered sugar in two additions, scraping sides as needed.
- Mix until thick and silky; chill 10 minutes if too soft before piping onto cupcakes.
Notes
Use a kitchen scale for precision. Allow cupcakes to cool completely before frosting. Store frosted cupcakes in the fridge and let sit 15 minutes before serving for best texture.