Pumpkin Cupcakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
12 cupcakes
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Calories
492 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Cupcakes
Description
This Pumpkin Cupcakes recipe combines melted unsalted butter with a mixture of all-purpose flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon for a spiced base. Lightly beaten eggs, vanilla, pumpkin puree, and milk are then incorporated to add moisture and richness.
The batter is divided evenly into lined muffin tins, filling each about two-thirds to three-quarters full, then baked at 350°F until a toothpick inserted comes out mostly clean with a few crumbs. After cooling, the cupcakes are topped with a brown sugar cream cheese frosting made from softened butter, cream cheese, light brown sugar, vanilla, salt, powdered sugar, and optional heavy cream for smoothness.
The cupcakes offer a tender texture with the gentle warmth of pumpkin spice, while the frosting adds a creamy, sweet finish. They work well as a seasonal treat for dessert or special occasions during fall months.
Use pure pumpkin puree rather than pumpkin pie filling to control the spice and sweetness levels. Store the cupcakes in an airtight container at room temperature for up to one day or refrigerate for up to five days. They can also be wrapped and frozen for longer storage.
Ingredients
Cupcakes
- ¾ cup butter cut into pieces, unsalted
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- 2 large egg lightly beaten (room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 Tablespoons milk
Brown Sugar Cream Cheese Frosting
- ½ cup butter softened, unsalted
- 8 oz cream cheese softened
- 4 Tablespoons light brown sugar firmly packed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups powdered sugar
- 1-2 Tablespoons heavy cream optional, this will make your frosting even thinner and silkier.
Instructions
- Preheat oven to 350F (177C) and line a muffin tin with paper liners. Set aside.
- Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside.
- In a separate large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
- Return to your bowl with the melted butter and ensure that it is not hot to the touch (should not feel very warm) Add eggs and vanilla to the butter mixture and stir or whisk well.
- Add pumpkin puree and milk to the pumpkin mixture and stir until completely combined.
- Gradually stir your dry ingredients into your wet until completely combined, taking care to not over-mix the batter.
- Evenly divide cupcake batter into prepared muffin tins (filling each about ⅔-¾ full) and bake on 350 for 20 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
- Allow to cupcakes to cool completely before icing.
Brown Sugar Cream Cheese Frosting
- In the bowl of a stand mixer with a paddle attachment (or in a large bowl using an electric mixer) beat together cream cheese and butter, until well-creamed.
- Add brown sugar, vanilla extract, and salt and beat on medium-high speed until well-combined (about 15-30 seconds). Pause mixer to scrape down sides of bowl, and then beat again to make sure all ingredients are combined.
- Reduce mixer speed to low and gradually, about ½ cup at a time, add powdered sugar until combined. Scrape sides and bottom of bowl again.
- If using heavy cream, add now (1 Tablespoon at a time) and beat on high speed for 30 seconds -- until frosting is smooth and silky. Scrape down sides of bowl once more and beat briefly.
- Spread or pipe frosting over cooled cupcakes.
- Enjoy!
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, to control the spice and sweetness in the cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 24 hours or refrigerate for up to 5 days.
- For longer storage, wrap cupcakes well and freeze; thaw before serving.
- Adding 1-2 tablespoons of heavy cream in the frosting will make it thinner and silkier, if preferred.
- A toothpick test is recommended to check doneness; cupcakes are done when it comes out mostly clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1cupcake with frosting | |
| Calories | 492kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 105mg | 35% |
| Sodium | 271mg | 11% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 4086IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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