Pumpkin Cupcakes with Brown Sugar Frosting
These delightful pumpkin cupcakes, topped with creamy brown sugar frosting, are the perfect seasonal treat for family gatherings and cozy get-togethers.
Ingredients
For the Cupcakes
- 1 1/3 cups all-purpose flour Use King Arthur Flour for consistent results.
- 1 1/4 teaspoons baking powder Ensure it’s fresh for optimal rising.
- 1/4 teaspoon baking soda This adds extra lift.
- 1/2 teaspoon salt Enhances flavor.
- 2 1/2 teaspoons pumpkin spice Feel free to use store-bought or make your own blend.
- 1 cup packed dark brown sugar The rich molasses flavor adds depth.
- 1 1/4 cups pumpkin purée Canned or homemade—ensure it’s pure pumpkin, no additives.
- 1/3 cup vegetable oil Can substitute with melted coconut oil or unsweetened applesauce for a healthier twist.
- 2 large eggs Helps the batter mix better and rise properly.
- 1 teaspoon vanilla extract Always use pure vanilla for superior flavor.
For the Brown Sugar Frosting
- 7 ounces unsalted butter Bring it out about 10-15 minutes ahead of time for creamy results.
- 1 tablespoon dark brown sugar Enhances the caramel notes.
- 3.5 ounces full-fat cream cheese Provides a delightful tanginess.
- 2 3/4 cups powdered sugar Sifted to ensure a smooth frosting—no lumps here!
- 1/2 teaspoon vanilla extract Adds depth and richness.
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Line a 12-cup standard cupcake pan with paper liners.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar until well combined.
- In a separate bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined, ensuring no dry flour remains.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Baking
- Bake for 23–24 minutes, or until a cake tester comes out clean.
- Remove the pan to a wire rack and allow the cupcakes to cool completely.
Frosting
- In a stand mixer, beat the cubed butter and dark brown sugar on high speed for 5 minutes until light and fluffy.
- Add cream cheese and the remaining vanilla extract, beating until smooth and combined.
- Gradually add sifted powdered sugar in two additions, mixing until fully blended and smooth.
- Transfer frosting to a piping bag and frost the cooled cupcakes.
Notes
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for about a week. For best results, frost just before serving.