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Close-up of pumpkin cupcakes topped with cream cheese frosting and mini fondant pumpkins

Pumpkin Cupcakes

Emily Wilson
Soft, moist pumpkin cupcakes topped with rich brown sugar cream cheese frosting. An easy fall dessert perfect for Thanksgiving and beyond.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 465 kcal

Equipment

  • 12-cup cupcake pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Stand mixer with paddle attachment
  • Cupcake liners
  • Oven
  • Wire rack
  • Piping bag with round tip (e.g. Wilton 1A)

Ingredients
  

Pumpkin Cupcakes

  • 170 g all-purpose flour
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2½ tsp pumpkin spice store-bought or homemade
  • 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

Brown Sugar Cream Cheese Frosting

  • 200 g unsalted butter softened
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese
  • 345 g powdered sugar sifted
  • ½ tsp vanilla extract

Instructions
 

  • Preheat the oven to 160°C (320°F). Line a 12-cup cupcake pan with cupcake liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
  • In a separate bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until smooth.
  • Pour the wet mixture into the dry and gently stir with a spatula until combined. Do not overmix.
  • Divide the batter evenly into the cupcake liners and bake for 23 to 24 minutes. Let cool 5 minutes in the tin, then transfer to a wire rack.
  • To make the frosting, beat butter and brown sugar in a stand mixer for 5 minutes until fluffy. Add cream cheese and vanilla and beat again.
  • Gradually add powdered sugar in two parts and mix until the frosting is smooth and creamy.
  • Once cupcakes are fully cooled, pipe the frosting on top using a piping bag. Decorate as desired.

Notes

Use full-fat cream cheese for best results. For a decorative finish, top cupcakes with fondant pumpkins or a dusting of pumpkin spice.
Nutrition Facts (Per Cupcake):
  • Calories: 465
  • Carbohydrates: 62 g
  • Protein: 3 g
  • Fat: 24 g
  • Saturated Fat: 11 g
  • Cholesterol: 72 mg
  • Sodium: 315 mg
  • Potassium: 119 mg
  • Fiber: 1 g
  • Sugar: 49 g
  • Vitamin A: 4200 IU
  • Vitamin C: 1 mg
  • Calcium: 69 mg
  • Iron: 1 mg