why make this recipe
Pumpkin cupcakes are a delightful treat that brings warmth and comfort, especially during the fall season. They are moist, flavorful, and topped with a rich cream cheese frosting that everyone loves. These cupcakes are perfect for parties, family gatherings, or just to enjoy at home with a cup of coffee or tea.
how to make Pumpkin Cupcakes
Making pumpkin cupcakes is easy and fun! Follow these simple steps to create your delicious treat.
Ingredients:
- 170 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp pumpkin spice (see notes below to make your own)
- 225 g dark brown sugar
- 280 g pumpkin purée (room temperature, see FAQ on how to make it homemade)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- 1/2 tsp vanilla extract
Directions:
- Preheat your oven to 180°C (350°F). Line a cupcake tray with cupcake liners.
- In a bowl, mix the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice together. Set this aside.
- In another bowl, combine the dark brown sugar and pumpkin purée until smooth. Gradually add in the vegetable oil, eggs, and vanilla extract. Mix well.
- Slowly stir the dry mixture into the wet mixture until just combined. Do not over-mix.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tray for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter, dark brown sugar, and cream cheese together until smooth. Gradually add the sifted powdered sugar and vanilla extract. Mix until fluffy.
- Once the cupcakes are cool, spread or pipe the frosting on top.
how to serve Pumpkin Cupcakes
Serve the pumpkin cupcakes on a pretty plate. You can top them with extra pumpkin spice or even a sprinkle of chopped nuts for decoration. They pair wonderfully with coffee, tea, or apple cider.
how to store Pumpkin Cupcakes
Store the pumpkin cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to bring them to room temperature before serving for the best taste.
tips to make Pumpkin Cupcakes
- Use room temperature ingredients for better mixing.
- To make your own pumpkin spice, combine equal parts cinnamon, ginger, nutmeg, and allspice.
- Ensure your pumpkin purée is smooth for the best texture in the cupcakes.
variation
You can add chocolate chips to the batter for a chocolatey twist or incorporate nuts like walnuts for added crunch.
FAQs
Q: Can I use canned pumpkin instead of homemade?
A: Yes, canned pumpkin works great for this recipe and saves time.
Q: How can I make these cupcakes gluten-free?
A: You can replace all-purpose flour with a gluten-free flour blend that measures 1:1.
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake them a day in advance and store them properly. Just frost them on the day you plan to serve.
Pumpkin Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful pumpkin cupcakes topped with rich cream cheese frosting, perfect for fall gatherings.
Ingredients
- 170 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp pumpkin spice
- 225 g dark brown sugar
- 280 g pumpkin purée (room temperature)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Line a cupcake tray with cupcake liners.
- In a bowl, mix the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice together. Set this aside.
- In another bowl, combine the dark brown sugar and pumpkin purée until smooth. Gradually add in the vegetable oil, eggs, and vanilla extract. Mix well.
- Slowly stir the dry mixture into the wet mixture until just combined. Do not over-mix.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tray for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter, dark brown sugar, and cream cheese together until smooth. Gradually add the sifted powdered sugar and vanilla extract. Mix until fluffy.
- Once the cupcakes are cool, spread or pipe the frosting on top.
Notes
Use room temperature ingredients for better mixing. To make your own pumpkin spice, combine equal parts cinnamon, ginger, nutmeg, and allspice.