Name: The Best Pumpkin Cupcakes Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 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; 280 g pumpkin purée (room temperature); 75 g vegetable oil (room temperature); 2 eggs (room temperature); 1 teaspoon vanilla extract; 200 g butter, softened; 15 g dark brown sugar; 100 g full-fat cream cheese, softened; 345 g powdered sugar, sifted; ½ teaspoon vanilla extract

Ingredients

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

280 g pumpkin purée (room temperature)

75 g vegetable oil (room temperature)

2 eggs (room temperature)

1 teaspoon vanilla extract

200 g butter

15 g dark brown sugar

100 g full-fat cream cheese

345 g powdered sugar (sifted)

½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 160ºC (320ºF) using a conventional oven. Line a 12-cup cupcake tray with cupcake liners.

Step 2: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir together until well mixed.

Step 3: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until fully combined.

Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until no dry flour remains and the batter is smooth.

Step 5: Divide the batter evenly among the 12 cupcake liners. Bake for 23-24 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cupcakes to cool in the tray for 5 minutes, then gently remove them and transfer to a cooling rack to cool completely.

Step 7: To prepare the frosting, if you live in Europe, wrap the cream cheese in paper towels to remove excess moisture. Remove the butter and cream cheese from the fridge about 10 minutes before starting, and cut the butter into cubes. Sift the powdered sugar.

Step 8: Using a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes. Scrape down the sides and mix for an additional 2 minutes.

Step 9: Add the vanilla extract and cream cheese to the bowl. Beat together with the butter mixture for 1 minute until smooth.

Step 10: On low speed, gradually add the sifted powdered sugar in two batches, allowing it to fully incorporate before adding the next. Scrape down the sides and mix on medium speed for 2 minutes to create a creamy frosting.

Step 11: Transfer the frosting to a piping bag fitted with a round tip (such as Wilton 1A). Pipe the frosting onto the cooled cupcakes. Optionally, decorate with fondant pumpkins or a dusting of pumpkin spice or cinnamon.

Tips & Variations

For a homemade pumpkin purée, roast fresh pumpkin until soft, then blend until smooth and let cool before using.

Adjust the pumpkin spice blend with cinnamon, nutmeg, ginger, and cloves to your taste preference.

Use vegetable oil instead of butter in the batter for extra moist cupcakes.

To make frosting easier to pipe, chill it slightly but do not let it harden.

Storage

Store the pumpkin cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy the best texture and flavor. If needed, you can gently rewarm the cupcakes in the microwave for 10-15 seconds, but avoid heating the frosting directly.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly and is a convenient option. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

How do I make my own pumpkin spice blend?

Combine 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice. Adjust the ratios to suit your taste.