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Best Pumpkin Cupcakes

Best Pumpkin Cupcakes with Creamy Brown Sugar Frosting

These Best Pumpkin Cupcakes are moist, flavorful, and topped with creamy brown sugar frosting, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour No direct substitute recommended.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Activates with pumpkin purée.
  • 1/2 teaspoon Salt Enhances flavor.
  • 2 teaspoons Pumpkin Spice Can be homemade or store-bought.
  • 1 cup Dark Brown Sugar Light brown sugar can be used as a substitute.
  • 1 cup Pumpkin Purée Avoid pie filling.
  • 1/2 cup Vegetable Oil Can be swapped for melted butter.
  • 2 large Eggs Use room temperature for best results.
  • 1 teaspoon Vanilla Extract Quality matters.
For the Frosting
  • 1/2 cup Butter Ensure softened.
  • 8 ounces Cream Cheese Opt for full-fat for best texture.
  • 1/2 cup Powdered Sugar Sift before use.

Equipment

  • Cupcake tray
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with colorful cupcake liners.
  2. In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Whisk until combined.
  3. In a separate bowl, whisk together pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. Fill each cupcake liner about two-thirds full with the batter.
  6. Bake for 23-24 minutes, testing for doneness with a toothpick.
  7. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack.
  8. For the frosting, beat together butter and dark brown sugar until creamy. Add cream cheese and vanilla, mixing until smooth.
  9. Frost the cooled cupcakes with the cream cheese frosting using a piping bag.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store unfrosted cupcakes at room temperature for up to 2 days; frost just before serving. Frosted cupcakes can be refrigerated for up to 1 week.

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