Description
Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting are soft, spiced, and moist, topped with a rich brown sugar cream cheese frosting.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gently fold dry ingredients into wet until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For frosting, beat cream cheese, butter, and brown sugar until creamy.
- Add powdered sugar and vanilla; beat until fluffy.
- Frost cooled cupcakes and garnish with a sprinkle of cinnamon or chopped pecans if desired.
Notes
- Make ahead: Frosting can be prepared in advance and refrigerated; bring to room temperature before using.
- Let cupcakes cool completely before frosting to prevent melting of the frosting.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Garnish with cinnamon or chopped pecans for extra fall flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 450
- Sugar: Approximately 38 g
- Sodium: Approximately 230 mg
- Fat: Approximately 28 g
- Saturated Fat: Approximately 16 g
- Unsaturated Fat: Approximately 9 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 42 g
- Fiber: Approximately 1 g
- Protein: Approximately 6 g
- Cholesterol: Approximately 75 mg
Keywords: pumpkin cupcakes, brown sugar cream cheese frosting, pumpkin spice cupcakes, fall dessert