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Irresistible Pumpkin Cupcakes Recipe with Perfect Brown Sugar Frosting

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These pumpkin cupcakes are moist, flavorful, and topped with a rich brown sugar frosting, making them the perfect fall treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup (100g) packed light brown sugar (for frosting)
  • ¼ cup (60ml) heavy cream
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp pure vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
  4. Add the eggs and vanilla extract to the wet mixture, and whisk until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently after each addition. Be careful not to overmix—the batter should be uniform but not stiff.
  6. Using an ice cream scoop or spoon, divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
  8. While the cupcakes cool, make the frosting. In a small saucepan, combine the brown sugar and heavy cream. Heat over medium heat until the sugar dissolves, stirring constantly. Let cool slightly.
  9. In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Slowly add the cooled brown sugar mixture and vanilla extract, beating until smooth.
  10. Once the cupcakes are cool, pipe or spread the frosting onto each cupcake. Serve and enjoy!

Notes

[‘Don’t overmix the batter to avoid dense cupcakes.’, ‘Use room-temperature eggs for smoother mixing.’, ‘Ensure cupcakes are completely cool before frosting to prevent melting.’, ‘Adjust frosting consistency with cream or powdered sugar as needed.’, ‘Test for doneness using a toothpick.’]

Nutrition

Keywords: pumpkin cupcakes, fall dessert, brown sugar frosting, easy cupcakes, holiday baking

Find it online: https://magnetmeal.com/irresistible-pumpkin-cupcakes-recipe-with-perfect-brown-sugar-frosting/