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Pumpkin Cupcakes

Pumpkin Cupcakes
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Indulge in the comforting flavors of fall with these delightful Pumpkin Cupcakes. Soft, moist, and infused with warm pumpkin spice, each bite captures the essence of autumn. Topped with a rich brown sugar cream cheese frosting, these treats are perfect for family gatherings or simply to brighten your week. Whether you’re an experienced baker or a novice, this easy recipe will impress everyone at your table. Whip them up in just 30 minutes and enjoy the deliciousness that will quickly become a staple in your kitchen.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In another bowl, mix dark brown sugar and pumpkin purée until well blended. Add vegetable oil, eggs, and vanilla extract; stir until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fill each cupcake liner two-thirds full with batter and bake for 23 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool for five minutes before transferring to wire racks.
  7. For frosting, beat butter and dark brown sugar together until creamy, then add cream cheese and mix until smooth. Gradually incorporate powdered sugar and stir in vanilla extract.
  8. Frost cooled cupcakes generously.

Nutrition

Find it online: https://recipeswithrachel.com/pumpkin-cupcakes/