Soft, buttery Pumpkin Cupcakes with a brown sugar infused cream cheese frosting. My recipe yields perfectly spiced Fall treats that can be prepped and in the oven in under 20 minutes! Be sure to check out the how-to VIDEO!
1-2Tablespoonsheavy creamoptional, this will make your frosting even thinner and silkier.
Instructions
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.
¾ cup unsalted butter
In a separate large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
1 ¼ cups all-purpose flour, ½ cup granulated sugar, ¼ cup brown sugar, ¾ teaspoons baking soda, ¾ teaspoons baking powder, ½ teaspoon salt, 2 teaspoons pumpkin spice, ½ teaspoon ground cinnamon
Return to your bowl with the melted butter and ensure that it is not hot to the touch (should not feel very warm) Add eggs and vanilla to the butter mixture and stir or whisk well.
2 large eggs, 1 ½ teaspoon vanilla extract
Add pumpkin puree and milk to the pumpkin mixture and stir until completely combined.
1 cup pumpkin puree¹, 2 Tablespoons milk
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 ⅔-¾ 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.
½ cup unsalted butter, 8 oz cream cheese
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.
4 Tablespoons light brown sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
Reduce mixer speed to low and gradually, about ½ cup at a time, add powdered sugar until combined. Scrape sides and bottom of bowl again.
3 cups powdered sugar
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.
1-2 Tablespoons heavy cream
Spread or pipe frosting over cooled cupcakes.
Enjoy!
Video
Notes
¹Pumpkin puree
Make 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.
Storing
Store in an airtight container at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days. Cupcakes may also be wrapped well and frozen.