The Best Pumpkin Cupcakes

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These are the best Pumpkin Cupcakes! These cupcakes are full of fall flavor and are super easy to make. They have the softest pumpkin cupcake with the most tender crumb, that is topped with a smooth brown sugar cream cheese frosting. This recipe is perfect for any pumpkin lover.

These are the best Pumpkin Cupcakes. They are delicious and simple, and super easy to put together and are full of pumpkin flavor. These pumpkin cupcakes, are the best pumpkin cupcake recipe. It has an incredibly soft texture and they are topped with a smooth and creamy brown sugar cream cheese frosting.

These pumpkin spice cupcakes taste so good and are incredibly soft and moist. This pumpkin cupcake recipe is beyond amazing and they are perfect for any occasion during the fall season.

WHY THIS RECIPE WORKS

• Brown sugar cream cheese frosting: This is the best and most delicious brown sugar cream cheese frosting.
• Pumpkin cupcake: These pumpkin cupcakes are incredibly soft and so quick and easy to make
• Showstopper: These cupcakes are so easy to make, and topped with little fondant pumpkins making them showstoppers, but that can also be dusted with pumpkin spice or cinnamon.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• All-purpose flour: Gives a light and airy cupcake. I prefer using all-purpose flour with a protein amount that is between 10-11%
• Dark brown sugar: The brown sugar helps add extra toffee flavor to the cupcakes.
• Baking powder : Help leaven and rise the cupcakes, so it has a fluffy texture.
• Salt: Helps enhance the flavor of the muffins.
• Egg: Take them out of the fridge 1-2 hours before baking, so they come to room temperature. (depending how warm your kitchen is).
• Vegetable oil: Use a flavor neutral oil, such as canola oil.
• Pumpkin puree: Use canned pumpkin puree or make a homemade pumpkin puree not pumpkin pie filling. See how to make a homemade pumpkin puree in the FAQ further down the blog post.
• Pumpkin spice: Use either a store bought or homemade pumpkin spice mix. See notes under the recipe for the recipe of a homemade pumpkin spice. Pumpkin spice are added to the muffins to enhance the pumpkin flavor.
• Cream cheese: For the cream cheese frosting I recommend using full fat cream cheese.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Pumpkin Cupcakes. This recipe needs an electric mixer, two large bowls, a whisk and a spatula.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tin lined with cupcake paper liners.

STEP 1: In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt. In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.

STEP 2: Pour the wet ingredients into the dry ingredients. Stir it all together with a whisk or a rubber spatula. Make sure there is no dry flour left in the batter.

STEP 3: Divide the cupcake batter, using a large cookie scoop, into the 12 cupcake liners and bake them for 23-24 minutes or until a cake tester comes out clean. Let the cakes cool on a wire rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

STEP 4: For the frosting, in your stand mixer, using the paddle attachment, start by creaming the butter and dark brown sugar for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.

STEP 5: Add the vanilla bean extract and cream cheese and cream it together with the butter for 1 minute. Mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part.

STEP 6: Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1M, pipe the buttercream of the cupcakes. Optionally decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don’t over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it’ll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

How do I know when they are done?

To check when they are done, insert a cake tester or a toothpick in the cupcakes. Once it comes out clean, with no cupcake batter on it, they are done.

Can it be made a day ahead?

Store the unfrosted cupcakes in an airtight container at room temperature for 1-2 days, and unused frosting in an airtight container in the fridge for up to 1 week. When ready to pip the buttercream on the cupcakes, let the frosting come to room temperature before giving is stir to remove the air bubbles. Pip the frosting on the cupcakes and they are ready to be enjoyed.

How do I make homemade pumpkin puree?

Preheat the oven at 200ºC/390ºF conventional oven. Half a pumpkin e.g. a hokkaido pumpkin. Remove the seeds and place it upside down so it sits flat on the baking tray with baking paper and bake until soft, about 30-40 minutes. Then scrape out the pumpkin meat and add it to a blender or food processor. Blend until smooth. Let it cool down, then store it in an airtight container in the fridge.

HOMEMADE PUMPKIN PIE SPICE

Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.

STORAGE

Store the frosted Pumpkin Cupcakes in an airtight container in the fridge. Let them sit on the kitchen counter for 20-30 minutes before enjoying. They are best enjoyed within 1-2 days.

Pumpkin Cupcakes

These are the best Pumpkin Cupcakes! These cupcakes are full of fall flavor and are super easy to make. They have the softest pumpkin cupcake with the most tender crumb, that is topped with a smooth brown sugar cream cheese frosting. This recipe is perfect for any pumpkin lover.

Prep Time30minutes mins
Cook Time23minutes mins
Total Time53minutes mins

CourseDessert
CuisineAmerican

Servings12 cupcakes
Calories465 kcal

Equipment

• 12-cup cupcake pan

Ingredients

PUMPKIN CUPCAKES

• 170 g all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 ½ teaspoon pumpkin spice (see notes below to make your own)
• 225 g dark brown sugar
• 280 g pumpkin purée room temperature (see FAQ on how to make it homemade)
• 75 g vegetable oil room temperature
• 2 eggs room temperature
• 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 sifted
• ½ teaspoon vanilla extract

Instructions

PUMPKIN CUPCAKES

• Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.

• In a large bowl, stir together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice and salt.

  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

• In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.

  280 g pumpkin purée,75 g vegetable oil,2 eggs,1 teaspoon vanilla extract

• Pour the wet ingredients into the dry. Stir it all together with a whisk or a rubber spatula. Make sure there is no dry flour left in the batter.

• Divide the cupcake batter into the 12 cupcake liners and bake them for 23-24 minutes or until a cake tester comes out clean.

• Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

BROWN SUGAR CREAM CHEESE FROSTING

• If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.

• Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.

  200 g butter,100 g full-fat cream cheese,345 g powdered sugar

• In your stand mixer, using the paddle attachment, start by creaming the butter and dark brown sugar for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.

  15 g dark brown sugar

• Add the vanilla extract and cream cheese and cream it together with the butter for 1 minute.

  ½ teaspoon vanilla extract

• Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.

• Add the frosting to a piping bag with a round piping tip e.g. a Wilton 1A and pipe the frosting of the cupcakes. Optionally decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Notes

Make your own pumpkin spice:

Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.

Nutrition

Calories: 465kcalCarbohydrates: 62gProtein: 3gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 72mgSodium: 315mgPotassium: 119mgFiber: 1gSugar: 49gVitamin A: 4200IUVitamin C: 1mgCalcium: 69mgIron: 1mg

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