What is the secret to good cupcakes?

Using room-temperature ingredients and not overmixing.

How to bake the best pumpkin?

Roast fresh pumpkin until tender, then puree and drain before baking.

Do pumpkin cupcakes need to be refrigerated?

Yes, once frosted, they should be stored in the fridge.

How to make pumpkin cupcakes in a preppy kitchen?

Keep ingredients pre-measured and tools handy for a smoother, faster process.

The Best Pumpkin Cupcakes – Amazing Fall Treat Recipe

Name: The Best Pumpkin Cupcakes
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: American
Ingredients: DRY; 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 (or homemade blend); WET; 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; OPTIONAL TOPPINGS; Fondant pumpkins; Pinch of pumpkin spice or cinnamon

Description

Moist, tender pumpkin cupcakes with warm spice and a fluffy brown sugar cream cheese frosting. Easy, party friendly, and ready in under an hour.

Ingredients

Scale

DRY

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 (or homemade blend)

WET

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

OPTIONAL TOPPINGS

Fondant pumpkins

Pinch of pumpkin spice or cinnamon

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Instructions

1. Preheat oven to 160°C (320°F). Line a 12-cup cupcake tray with liners.

2. In a bowl whisk flour, baking powder, baking soda, pumpkin spice, salt, and brown sugar until combined.

3. In another bowl whisk pumpkin purée, oil, eggs, and vanilla until smooth.

4. Add wet to dry and fold gently until no dry flour remains. Do not overmix.

5. Divide batter evenly among liners, about two-thirds full.

6. Bake 23 to 24 minutes, or until a toothpick comes out clean.

7. Cool in pan 5 minutes. Transfer cupcakes to a wire rack to cool completely.

8. Make frosting: beat butter and brown sugar on high 5 minutes until fluffy. Scrape bowl and beat 2 minutes more.

9. Add vanilla and cream cheese. Mix 1 minute until smooth.

10. Add sifted powdered sugar in two additions, mixing well after each. Scrape bowl and beat 2 minutes.

11. Pipe or spread frosting onto cooled cupcakes.

12. Decorate with fondant pumpkins or a light dusting of pumpkin spice or cinnamon.

Notes

Use canned or homemade pumpkin purée, not pumpkin pie filling.

Bring eggs and other cold ingredients to room temperature for better texture.

If using European cream cheese, blot with paper towels to remove excess moisture.

Avoid overmixing the batter to keep cupcakes soft.

Use a light-colored aluminum tray to prevent overbrowning.

Unfrosted cupcakes store at room temperature 1 to 2 days. Frosting refrigerates up to 1 week. Frosted cupcakes should be refrigerated and brought to room temperature 20 to 30 minutes before serving.

Prep Time: 30 minutes
Cook Time: 23 minutes
Category: Halloween Recipes, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 465 kcal
Sugar: 49 g
Sodium: 315 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 62 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 72 mg