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These Pumpkin Cupcakes are the finest!

These cupcakes are very easy to make and taste like fall. They have the softest pumpkin cupcake with the most tender crumb, and it is topped with a creamy brown sugar cream cheese frosting. Anyone who loves pumpkin will appreciate this recipe.

These Pumpkin Cupcakes are the finest. They taste great, are easy to make, and are full of pumpkin flavor. This is the greatest recipe for pumpkin cupcakes. The frosting on top is a smooth and creamy brown sugar cream cheese frosting, and the cake itself is quite soft.

These pumpkin spice cupcakes are very soft and moist, and they taste great. This recipe for pumpkin cupcakes is out of this world, and they are great for any fall event.

This is the best and tastiest brown sugar cream cheese frosting.

These pumpkin cupcakes are really soft and very easy to create.

These cupcakes are incredibly easy to prepare, and the little fondant pumpkins on top make them stand out. You can also sprinkle them with pumpkin spice or cinnamon.

Ingredients

Cupcakes with Pumpkin

• All-purpose flour makes the cupcake light and fluffy. I like to use all-purpose flour that has 10 to 11% protein.
• Dark brown sugar: The brown sugar gives the cupcakes more of a toffee flavor.
• Baking powder: It helps the cupcakes rise and become fluffy.
• Salt: It makes the muffins taste better.
• Egg: Take them out of the fridge 1–2 hours before baking so they can warm up. (Depending on how warm your kitchen is.)
• Use a flavorless oil, like canola oil, for vegetable oil.
• Use canned pumpkin puree or create your own pumpkin puree, not pumpkin pie filling. In the FAQ section of this blog post, you’ll find instructions on how to prepare your own pumpkin puree.
• Use either a store-bought or homemade pumpkin spice blend. Look at the notes below the recipe for how to make homemade pumpkin spice. Adding pumpkin spice to the muffins makes the pumpkin flavor stronger.
• Cream cheese: I suggest using full-fat cream cheese for the icing.

Cupcakes with Pumpkin – Details

• All-purpose flour
• 1 ¼ teaspoons of baking powder
• ¼ teaspoon of baking soda
• ½ teaspoon salt
• 2 ½ teaspoons of pumpkin spice
• 225 grams of dark brown sugar
• 280 grams of pumpkin puree at room temperature
• 75 grams of vegetable oil at room temperature
• Two eggs that are at room temperature
• 1 teaspoon of vanilla extract

Frosting with Brown Sugar and Cream Cheese

• 200 g of butter
• 15 g of dark brown sugar
• 100 g of full-fat cream cheese
• 345 g of sifted powdered sugar
• ½ teaspoon of vanilla extract

Tools

• Cupcake pan with 12 cups
• an electric mixer
• two big bowls
• a whisk
• a spatula

How to do it

Pumpkin Cakes

1. Set the normal oven to 160ºC/320ºF. Put cupcake paper liners in a 12-cup cupcake tray.
2. Mix the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt together in a big bowl.
   • 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 ½ teaspoons pumpkin spice, and 225 g dark brown sugar
3. Put all of the wet ingredients in a different mixing bowl and use a hand whisk to blend them together until they are all mixed in.
   • 2 eggs, 1 teaspoon of vanilla extract, 280 g of pumpkin puree, and 75 g of vegetable oil
4. Add the wet ingredients to the dry ones. Use a whisk or a rubber spatula to mix everything together. Make sure the batter doesn’t have any dry flour in it.
5. Use a big cookie scoop to divide the cupcake dough into the 12 cupcake liners. Bake for 23 to 24 minutes, or until a cake tester comes out clean.
6. Set the cakes on a wire rack to cool. After five minutes, carefully take the cakes out of the pans and allow them cool all the way down.

Frosting with Brown Sugar and Cream Cheese

1. If you live in Europe, put your cream cheese between some paper towels to soak up any extra water.
2. Take the cream cheese and butter out of the fridge ten minutes before you start. Make cubes out of the butter. Put the powdered sugar through a sifter.
   • Two hundred grams of butter, one hundred grams of full-fat cream cheese, and three hundred forty-five grams of powdered sugar
3. Use the paddle attachment on your stand mixer to beat the butter and dark brown sugar together on high speed for 5 minutes. Use a spatula to scrape the sides of the basin and mix it for two more minutes.
   • 15 g of dark brown sugar
4. Mix the vanilla bean extract and cream cheese with the butter for one minute.
   • ½ teaspoon vanilla extract
5. Add the sifted powdered sugar in two parts, letting the butter and cream cheese combine with the first part before adding the second. Scrape down the sides of the bowl. Give it a last stir for 2 minutes after scraping the sides of the bowl.
6. Put the buttercream in a piping bag with a round tip, such a Wilton 1M, and pipe it onto the cupcakes. You can add fondant pumpkins or a sprinkle of pumpkin spice or cinnamon to the top if you choose.

Additional Tips and FAQs

• My recipes always use grams as the default setting on my kitchen scale. A kitchen scale is the best way to measure out your ingredients, thus I strongly suggest that you use one.
• Don’t mix your batter too much: After everything is blended together, I always use a spatula to fold it one last time. This makes sure that all of the batter is blended well with everything at the bottom of the mixing bowl.
• Baking pan tips: An aluminum pan with butter and baking paper on the bottom works well. Because they are light in color, aluminum pans don’t hold heat as well. That means it bakes more slowly, which makes the cake softer. A black baking pan will draw in a lot more heat. That will make the crust darker, which can make the cake drier.

How can I tell when they’re done?

Put a toothpick or cake tester in the cupcakes to see whether they are done. They are done when it comes out clean, with no batter on it.

Is it possible to make it a day in advance?

Keep the unfrosted cupcakes at room temperature in an airtight container for 1–2 days. Keep the unused frosting in the fridge in an airtight container for up to 1 week. Let the frosting come to room temperature before you pipe it over the cupcakes. This will get rid of the air bubbles. Frost the cupcakes using a piping bag, and they’re ready to eat.

What do I need to prepare pumpkin puree at home?

Set the oven to 200ºC/390ºF before you start. A hokkaido pumpkin cut in half. Take out the seeds and turn it upside down so it lays flat on the baking tray with baking paper. Bake for 30 to 40 minutes, or until tender. Then take the pumpkin meat out and put it in a blender or food processor. Mix until smooth. After it cools, put it in the fridge in an airtight container.

Make your own pumpkin spice:

Combine 2 tablespoons of ground cinnamon, 1 ½ teaspoons of ground nutmeg, 1 ½ teaspoons of ground ginger, ¾ teaspoons of ground cloves, and ¾ teaspoons of ground allspice. Keep in a cupboard in a container that won’t let air in.

Put the frosted pumpkin cupcakes in the fridge in a container that won’t let air in. Before you eat them, let them sit on the kitchen counter for 20 to 30 minutes. You should eat them within one or two days.

Nutritional Information

Calories: 465 kcal Carbs: 62 g Protein: 3 g Fat: 24 g Saturated Fat: 11 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 72 mg Sodium: 315 mg Potassium: 119 mg Fiber: 1 g Sugar: 49 g Vitamin A: 4200 IU Vitamin C: 1 mg Calcium: 69 mg Iron: 1 mg

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