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.