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.