why make this recipe
Pumpkin cupcakes are a delightful treat that perfectly capture the flavors of fall. They are moist, flavorful, and topped with creamy frosting, making them suitable for any occasion. Whether you’re having a family gathering, a birthday party, or simply craving something sweet, these cupcakes will impress your friends and family.
how to make Pumpkin Cupcakes
Making pumpkin cupcakes is easy and fun! You just need to follow the steps below to whip up these delicious bites.
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 (consider making your own!)
- 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
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
Combine Wet Ingredients: In another bowl, mix the dark brown sugar and pumpkin purée. Add the vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Combine Mixtures: Slowly add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix!
Bake: Fill the cupcake liners with batter, about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Make Frosting: In a bowl, beat the butter and dark brown sugar until creamy. Add the cream cheese and mix until smooth. Gradually add the sifted powdered sugar and mix until fluffy. Finally, stir in the vanilla extract.
Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or knife to frost them with the cream cheese frosting.
how to serve Pumpkin Cupcakes
You can serve your pumpkin cupcakes as a dessert after a meal, at a party, or even as a sweet snack during the day. They pair well with a cup of coffee or tea, making them perfect for afternoon gatherings.
how to store Pumpkin Cupcakes
To store your pumpkin cupcakes, place them in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them, where they’ll stay fresh for about a week.
tips to make Pumpkin Cupcakes
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter; it can make the cupcakes dense.
- Make sure the cupcakes are completely cool before frosting to prevent melting.
variation
You can add chocolate chips or nuts to the batter for extra flavor and texture. If you’re looking for a healthier twist, consider using whole wheat flour instead of all-purpose flour.
FAQs
Q: Can I use canned pumpkin instead of homemade?
A: Yes, canned pumpkin purée works perfectly for this recipe and saves you time.
Q: How can I make my own pumpkin spice?
A: Mix 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground cloves for a homemade pumpkin spice blend.
Q: Can these cupcakes be frozen?
A: Yes, pumpkin cupcakes can be frozen. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to three months.
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 perfect for any occasion, topped with creamy frosting.
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 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
- In another bowl, mix the dark brown sugar and pumpkin purée. Add the vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Slowly add the dry ingredients to the wet mixture. Stir until just combined. Don’t overmix!
- Fill the cupcake liners with batter, about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- In a bowl, beat the butter and dark brown sugar until creamy. Add the cream cheese and mix until smooth. Gradually add the sifted powdered sugar and mix until fluffy. Finally, stir in the vanilla extract.
- Once the cupcakes are completely cool, use a piping bag or knife to frost them with the cream cheese frosting.
Notes
Use room temperature ingredients for better mixing. Don’t overmix the batter; it can make the cupcakes dense. Make sure the cupcakes are completely cool before frosting to prevent melting.