Get ready to fall in love with the most decadent, mouthwatering pumpkin cupcakes you've ever tasted! These heavenly treats combine the warm, comforting spices of autumn with a luxurious brown sugar cream cheese frosting that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to become your new seasonal obsession – so grab your apron and let's dive into pure deliciousness!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese (softened)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix pumpkin puree, vegetable oil, and eggs until smooth and thoroughly blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese in a mixing bowl until smooth and creamy.
- Add brown sugar and vanilla extract to the cream cheese, beating until fully incorporated and the frosting is light and fluffy.
- Once cupcakes are completely cooled, pipe or spread the brown sugar cream cheese frosting generously on top of each cupcake.
- Optional: Garnish with a sprinkle of cinnamon or chopped nuts if desired.
Tips
- Make sure all ingredients are at room temperature for the best mixing and texture.
- Don't overmix the batter – this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Let cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra flavor, toast some chopped nuts as a garnish to add a delightful crunch.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For the fluffiest frosting, beat the cream cheese and brown sugar until light and airy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 45mg
