Print

Pumpkin Cupcakes

Pumpkin Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a delicious treat that embodies the spirit of fall, these Pumpkin Cupcakes are a must-try! With their moist texture and rich flavors, these cupcakes are topped with a creamy brown sugar cream cheese frosting that will leave everyone wanting more. Perfect for family gatherings, cozy nights in, or simply indulging in a sweet moment, this recipe is sure to become your favorite go-to dessert.

Ingredients

Scale
  • 170 g all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp pumpkin spice
  • 225 g dark brown sugar
  • 280 g pumpkin purée (room temperature)
  • 75 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • For Frosting: 200 g butter
  • 15 g dark brown sugar
  • 100 g cream cheese
  • 345 g powdered sugar (sifted)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In another bowl, mix dark brown sugar and vegetable oil until combined; add eggs one at a time, mixing well after each addition. Stir in pumpkin purée and vanilla extract until smooth.
  4. Gradually combine dry ingredients with the wet mixture; stir gently until just mixed.
  5. Fill muffin cups two-thirds full with batter and bake for about 23 minutes or until a toothpick inserts cleanly.
  6. Let cupcakes cool before frosting with the prepared brown sugar cream cheese frosting.

Nutrition

Find it online: https://korecipe.com/pumpkin-cupcakes/