Description
Indulge in these moist and flavorful pumpkin cupcakes topped with a rich brown sugar cream cheese frosting, perfect for any fall gathering or dessert table.
Ingredients
Scale
Pumpkin Cupcakes:
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice
- 225 g dark brown sugar
- 280 g pumpkin purée
- 75 g vegetable oil
- 2 eggs
- 1 teaspoon 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
- ½ teaspoon vanilla extract
Instructions
- Preheat: Preheat the oven to 350°F (180°C) and line a cupcake pan with liners.
- Combine Dry Ingredients: In a bowl, mix flour, baking powder, baking soda, salt, and pumpkin spice.
- Combine Wet Ingredients: In another bowl, whisk brown sugar, pumpkin purée, oil, eggs, and vanilla.
- Mix Batter: Gradually add dry ingredients to wet and mix until just combined. Fill cupcake liners and bake for 18-20 minutes.
- Make Frosting: Cream butter and brown sugar, add cream cheese, powdered sugar, and vanilla. Frost cooled cupcakes.
Notes
- If you don’t have pumpkin spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
- For a lighter frosting, reduce powdered sugar or add more cream cheese.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg