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
Scale
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.
