Description
Indulge in the perfect fall treat with these moist and flavorful pumpkin cupcakes topped with a rich brown sugar cream cheese frosting.
Ingredients
Scale
Pumpkin Cupcakes
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice
- 225 g dark brown sugar
- 280 g pumpkin purée
- 75 g vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat the oven to 350°F (180°C) and line a cupcake tin with liners.
- Combine dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
- Prepare wet ingredients: In another bowl, mix brown sugar, pumpkin purée, oil, eggs, and vanilla.
- Combine mixtures: Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Bake: Fill cupcake liners with batter and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Make frosting: Beat butter, brown sugar, cream cheese, and vanilla until smooth, then gradually add powdered sugar until creamy.
- Frost cupcakes: Once cupcakes are cooled, frost with cream cheese frosting and enjoy!
Notes
- You can make your own pumpkin spice by combining cinnamon, nutmeg, ginger, and cloves.
- For a lighter frosting, you can reduce the amount of powdered sugar according to your preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Pumpkin cupcakes, fall dessert, cream cheese frosting