Soft, buttery Pumpkin Cupcakes with a brown sugar infused cream cheese frosting. These cupcakes are perfectly spiced Fall treats and can be prepped and in the oven in under 20 minutes! Be sure to check out the how-to VIDEO below the recipe!
Course cupcakes, Dessert
Keyword fall dessert, Pumpkin cupcakes, pumpkin dessert, pumpkin recipe
1-2Tablespoonsheavy creamoptional, this will make your frosting even thinner and silkier. Add according to taste.
Preheat oven to 350F (177C) and line a muffin tin with paper liners. Set aside.
Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down so it's not too hot before you add the sugar -- too hot butter could cook your eggs or melt your sugar and ruin your cupcakes)
In a separate large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
Add pumpkin puree and milk and stir until completely combined.
Gradually stir your dry ingredients into your wet until completely combined, taking care to not over-mix the batter.
Evenly divide cupcake batter into prepared muffin tins (filling each about 2/3-3/4 full) and bake on 350 for 20 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
Allow to cupcakes to cool completely before icing.
Brown Sugar Cream Cheese Frosting
In the bowl of a stand mixer with a paddle attachment (or in a large bowl using an electric mixer) beat together cream cheese and butter, until well-creamed.
Add brown sugar, vanilla extract, and salt and beat on medium-high speed until well-combined (about 15-30 seconds). Pause mixer to scrape down sides of bowl, and then beat again to make sure all ingredients are combined.
Reduce mixer speed to low and gradually, about 1/2 cup at a time, add powdered sugar until combined. Scrape sides and bottom of bowl again.
If using heavy cream, add now (1 Tablespoon at a time) and beat on high speed for 30 seconds -- until frosting is smooth and silky. Scrape down sides of bowl once more and beat briefly.
Spread or pipe frosting over cooled cupcakes.
¹Make sure this is 100% pumpkin puree and not pumpkin pie filling (which contains spices and other ingredients). The only ingredient on the back of the label should be pumpkin.
Serving: 1cupcake | Calories: 500kcal
Pumpkin Cupcakes https://sugarspunrun.com/pumpkin-cupcakes-brown-sugar-cream-cheese-frosting/ Find more great recipes at SugarSpunRun.com!