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Whip Up Irresistible Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes 8 Steps to Ultimate Deliciousness
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Pumpkin Cupcakes: The Cozy Fall Treat You’ll Crave All Season

Ingredients

Scale
  • 1 1/2 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoon pumpkin spice
  • 1 cup dark brown sugar
  • 1 1/4 cup pumpkin purée
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup butter
  • 1 tablespoon dark brown sugar
  • 3/4 cup full-fat cream cheese
  • 2 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.

3. In a large bowl, combine the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract. Mix until smooth.

4. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter.

5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

6. Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

7. In a bowl, beat the butter and dark brown sugar until creamy. Add the cream cheese and vanilla extract, mixing until smooth. Gradually add the sifted powdered sugar and beat until the frosting is light and fluffy.

8. Once the cupcakes are completely cooled, frost them with the delectable brown sugar cream cheese frosting. Serve and enjoy your perfectly moist and flavorful pumpkin cupcakes!

Notes

Avoid Overmixing: Be gentle when combining the wet and dry ingredients to prevent the cupcakes from becoming tough or dense.

Use Room Temperature Ingredients: Allowing your pumpkin purée, eggs, and other ingredients to come to room temperature before baking will help them incorporate more seamlessly into the batter.

Check for Doneness: Keep a close eye on the cupcakes as they bake, and use a toothpick to test for doneness. Overbaking can lead to dry, crumbly cupcakes.

Store Properly: Once cooled, store the pumpkin cupcakes in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Nutrition

Keywords: pumpkin, cupcakes, fall, dessert

Find it online: https://www.basterecipes.com/pumpkin-cupcakes/