Description
Irresistible Pumpkin Cupcakes with Brown Sugar Frosting are a delightful autumn treat, offering a blend of pumpkin spice flavors in a light, fluffy cupcake. Topped with a rich, creamy brown sugar frosting, these cupcakes are ideal for Halloween parties or cozy nights at home. Each bite is a celebration of fall.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup canned pumpkin puree
- 1 cup brown sugar (light)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree and brown sugar until smooth. Add eggs and vegetable oil; stir until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.
- Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool before frosting with brown sugar buttercream made from creaming softened butter with powdered sugar and vanilla until smooth.
Notes
- Use room temperature eggs and butter for a smoother batter.
- Do not overmix the batter.
- Check doneness with a toothpick.
- Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Cupcakes can be frozen without frosting for up to three months.
- Customize with chocolate chips, nuts, or alternative flours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg