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If you’re craving a cozy, warmly spiced treat that feels like autumn in every bite, this Pumpkin Cupcakes Recipe is going to be your new best friend. Imagine moist, tender cupcakes infused with pumpkin and that irresistible pumpkin spice blend, topped with a luxuriously creamy and tangy cream cheese frosting that perfectly balances sweetness and depth. Every step from mixing to frosting is straightforward, making this Pumpkin Cupcakes Recipe achievable for bakers of all levels, and sure to bring comfort and smiles to anyone fortunate enough to try them.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each one thoughtfully chosen to create the perfect balance of flavor, texture, and that inviting autumnal color. From the warm pumpkin spice to the rich brown sugar, every component plays a meaningful role in this Pumpkin Cupcakes Recipe.
- 170 g all-purpose flour: The sturdy base that gives your cupcakes structure without weighing them down.
- 1 1/4 tsp baking powder: Helps your cupcakes rise and become delightfully fluffy.
- 1/4 tsp baking soda: Works in harmony with the acids for perfect leavening and texture.
- 1/2 tsp salt: Enhances all the natural flavors, balancing sweetness perfectly.
- 2 1/2 tsp pumpkin spice: The heartbeat of this recipe, delivering those classic cinnamon, nutmeg, and clove notes.
- 225 g dark brown sugar: Adds moistness and a deep caramel flavor that pairs beautifully with pumpkin.
- 280 g pumpkin purée (room temperature): The star ingredient that keeps these cupcakes moist and tender, plus that gorgeous orange hue.
- 75 g vegetable oil (room temperature): Keeps the crumb wonderfully soft and melt-in-your-mouth without overpowering flavors.
- 2 eggs (room temperature): Bind everything together while adding richness.
- 1 tsp vanilla extract: A sweet, fragrant note that rounds out the flavor profile.
- 200 g butter (for frosting): The creamy foundation for the rich cream cheese frosting.
- 15 g dark brown sugar (for frosting): Adds a subtle molasses hint to the frosting’s sweetness.
- 100 g full-fat cream cheese (for frosting): Brings tangy creaminess that balances the cupcake’s spices.
- 345 g powdered sugar (sifted): Essential for smooth, sweet frosting texture.
- 1/2 tsp vanilla extract (for frosting): Enhances the frosting’s overall richness and aroma.
- 2 tablespoons fresh parsley, finely chopped (for garnish): Adds a fresh, unexpected pop of color and mild herbal brightness.
How to Make Pumpkin Cupcakes Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners — an easy step that ensures your cupcakes bake evenly and release effortlessly. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and that warm, fragrant pumpkin spice. This dry mix sets the stage for perfectly balanced cupcakes and guarantees your spices are distributed evenly throughout each bite.
Step 2: Blend the Wet Ingredients
In a separate bowl, combine the dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract. Mix these ingredients until smooth and well blended. This mixture blends moistness, sweetness, and that unmistakable autumn vibe into your cupcakes, helping them stay tender and flavorful once baked.
Step 3: Combine Wet and Dry Mixtures
Now for the magic moment — gradually add the dry ingredient mix to your wet pumpkin blend. Stir gently until the dry ingredients are just incorporated; over-mixing can lead to less tender cupcakes. Your batter should be thick but pourable, filled with rich color and plenty of promise.
Step 4: Fill the Cupcake Liners and Bake
Using a spoon or scoop, fill each cupcake liner about two-thirds full to give the cupcakes room to rise without spilling over. Pop your tray into the oven and bake for about 23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The oven’s warmth will transform the batter into fluffy, spiced perfection.
Step 5: Make the Cream Cheese Frosting and Finish
While your cupcakes cool completely (patience here is a virtue, I promise!), prepare the luscious frosting. Beat together butter, dark brown sugar, cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and oh-so-spreadable. Once the cupcakes have cooled, generously frost each one and top with a sprinkle of fresh parsley for a delightful twist that brightens every bite.
How to Serve Pumpkin Cupcakes Recipe
Garnishes
Sprinkling freshly chopped parsley over these cupcakes is a delightful surprise — it adds just a little herbal freshness and a vibrant green contrast that turns these autumn treats into mini works of art. You can also try a dusting of cinnamon or a few toasted pecans for extra texture and warmth.
Side Dishes
Pumpkin cupcakes pair beautifully with a warm spiced tea, a cup of rich coffee, or even a glass of chilled vanilla milk. If you’re hosting, consider serving them alongside a light, creamy latte or a comforting hot apple cider for a heartwarming seasonal experience.
Creative Ways to Present
For a festive touch, place the cupcakes on a rustic wooden board with autumn leaves scattered around, or use mini pumpkin-shaped toppers for a fun party vibe. You can also serve them in a tiered stand draped with fairy lights to make your Pumpkin Cupcakes Recipe the centerpiece of any gathering.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftover pumpkin cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh and the cupcake moist. They’ll stay delicious for up to 3-4 days — perfect for sneaking bites throughout the week.
Freezing
You can freeze unfrosted pumpkin cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. When ready, thaw overnight in the fridge and frost before serving for a freshly baked taste anytime you want. Frosted cupcakes freeze best when placed in a single layer inside an airtight container to prevent frosting damage.
Reheating
To gently warm your cupcakes, remove frosting if possible and microwave the cupcake alone for about 10-15 seconds or place it in a warm oven (about 300°F/150°C) for 5-7 minutes. Add frosting back or enjoy as is. This step refreshes the texture and enhances the cozy pumpkin flavor once more.
FAQs
Can I use canned pumpkin for the purée?
Absolutely! Canned pumpkin purée works perfectly in this Pumpkin Cupcakes Recipe as long as it’s pure pumpkin and not pumpkin pie filling, which contains extra spices and sugar.
Is it necessary to use room temperature ingredients?
Yes! Using room temperature eggs, pumpkin purée, and oil helps all ingredients combine smoothly for a consistent batter, leading to even baking and a tender crumb.
Can I substitute the oil with butter?
You can use melted butter instead of vegetable oil, but the cupcakes might be slightly denser. Oil generally keeps baked goods more moist, which is wonderful for pumpkin cupcakes.
What if I don’t have pumpkin spice? What can I use instead?
If you don’t have pumpkin spice on hand, a simple mix of cinnamon, nutmeg, and a pinch of cloves or allspice will give you a close approximation of that warm, cozy flavor.
How do I know when the cupcakes are fully baked?
Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few moist crumbs, they’re done. If wet batter sticks to the toothpick, give them a few more minutes in the oven.
Final Thoughts
I can’t recommend this Pumpkin Cupcakes Recipe enough— it’s a true seasonally inspired delight that brings warmth and joy to any occasion. Whether you’re baking for a crowd or just treating yourself, these cupcakes deliver layers of flavor and comforting texture with every bite. So gather your ingredients, preheat that oven, and enjoy creating a dessert that feels like a big, delicious hug in cupcake form.
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Print
Pumpkin Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully moist and spiced pumpkin cupcakes topped with a creamy, tangy cream cheese frosting. These cupcakes feature a perfect balance of autumnal pumpkin flavors and warming spices, ideal for fall gatherings or a comforting treat any time of year.
Ingredients
Cupcakes
- 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
Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- 1/2 tsp vanilla extract
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures even baking and easy cupcake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice until well combined to evenly distribute the rising agents and spices.
- Combine Wet Ingredients: In a separate large bowl, mix dark brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until the batter is smooth and uniform, ensuring the sugar is well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Before Frosting: Allow the cupcakes to cool completely on a wire rack before applying frosting. This prevents the frosting from melting.
- Make the Frosting: Beat together the butter, dark brown sugar, cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, fluffy, and creamy.
- Frost the Cupcakes: Using a spatula or piping bag, frost each cooled cupcake generously with the cream cheese frosting.
- Garnish and Serve: Sprinkle finely chopped fresh parsley on top of the frosted cupcakes for a fresh contrast and visual appeal. Serve and enjoy.
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth, even batter.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- If fresh parsley is not preferred, you can omit the garnish or use a sprinkle of cinnamon for extra spice.
- Cupcakes store well in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor and texture.
