I absolutely love this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe because it’s that perfect cozy treat that feels like a warm hug in cupcake form. Whenever the season starts to turn toward crisp autumn air, these cupcakes instantly become my go-to for everything from weekend brunch to holiday gatherings. You’ll find that the combination of pumpkin’s natural moisture and the fragrant pumpkin spice makes these cupcakes incredibly tender and flavorful—without being overly sweet.
What makes this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe really stand out is the rich brown sugar cream cheese frosting that adds a delicious twist to the classic cream cheese topping. When I first tried this, I was so impressed by how the brown sugar deepened the flavor, creating that perfect balance of tangy and sweet. Whether you’re a seasoned baker or trying pumpkin treats for the first time, this recipe is straightforward and guarantees a beautiful result every time.
Why You’ll Love This Recipe
- Perfectly Moist Cupcakes: Thanks to the pumpkin puree and vegetable oil, these cupcakes stay soft and tender every time.
- Unique Frosting Twist: The brown sugar cream cheese frosting elevates the classic frosting with a rich, caramel-like depth.
- Simple Ingredients: No fancy items needed — you likely already have everything in your pantry for a quick bake.
- Great for Any Occasion: Whether it’s a casual dessert or a seasonal celebration, these cupcakes impress with minimal fuss.
Ingredients You’ll Need
These ingredients come together beautifully to create a cupcake with just the right autumnal spice and a luxurious cream cheese frosting with that extra brown sugar sweetness. I always recommend using fresh pumpkin puree and real spices for the best flavor impact.
- All-purpose flour: Provides structure to the cupcakes—make sure to measure properly for the perfect texture.
- Baking powder and baking soda: These leavening agents help your cupcakes rise perfectly.
- Salt: Balances the sweetness and enhances the flavors.
- Pumpkin spice: This blend of warm spices is essential—homemade is my favorite for freshness and control.
- Dark brown sugar: Adds moistness and depth; it’s a key player in both the cupcake and frosting.
- Pumpkin puree: Make sure it’s smooth and room temperature for easy mixing.
- Vegetable oil: Keeps cupcakes tender and moist without heaviness.
- Eggs: Bind everything together and add richness—room temperature works best.
- Vanilla extract: Just a splash to enhance the overall flavor.
- Butter: Use unsalted and softened for the frosting’s creamy texture.
- Full-fat cream cheese: Essential for the frosting’s tang and creaminess; softened at room temp.
- Powdered sugar: Make sure to sift it to avoid lumps in your frosting.
Variations
I love mixing things up with this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe, whether that means experimenting with different spices or making it a bit lighter. Feel free to personalize it depending on what you have on hand or dietary preferences.
- Spice it up or dial it down: I sometimes add a pinch of cayenne pepper for warmth or reduce the pumpkin spice for a subtle flavor.
- Gluten-free option: I’ve swapped all-purpose flour with a gluten-free blend with great success—just check your flour mix’s specs.
- Dairy-free frosting: Using vegan cream cheese and margarine works well if you need a dairy-free alternative.
- Mini cupcakes: Perfect for parties—bake them about 12-15 minutes for smaller, bite-sized treats.
How to Make Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
Step 1: Prepare Your Dry Mix
Start by preheating your oven to 160ºC/320ºF and line your cupcake tray with cupcake liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar. Mixing the dry ingredients thoroughly ensures even distribution of the leaveners and spices so every bite has a perfect balance.
Step 2: Whisk the Wet Ingredients
In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk them together until everything is nicely blended. I always make sure my eggs and pumpkin puree are at room temperature—it really helps the batter come together smoothly and prevents any lumps.
Step 3: Combine and Bake
Pour the wet mixture into the dry ingredients and fold them together carefully with a spatula or whisk. You want to mix until there are no streaks of flour but avoid overmixing to keep the cupcakes tender. Divide the batter evenly into your 12 cupcake liners and bake for 23-24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes before gently removing them from the pan to cool completely on a wire rack.
Step 4: Craft the Brown Sugar Cream Cheese Frosting
Remove the butter and cream cheese from the fridge about 10 minutes before you start to soften them. If you’re in Europe, placing the cream cheese between paper towels helps absorb excess moisture for a better frosting consistency. Using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on high speed for 5 minutes—you’ll see it turn lighter and fluffy. Add the vanilla and cream cheese and blend for another minute. Slowly incorporate sifted powdered sugar in two batches on low speed, scraping the bowl between additions, then increase the speed and beat for 2 more minutes until the frosting is ultra smooth and creamy.
Step 5: Frost and Decorate
Fill a piping bag fitted with a round tip (like a Wilton 1A) with your frosting and pipe swirls on cooled cupcakes. For a festive touch, sprinkle some pumpkin spice or cinnamon on top, or try simple fondant pumpkin toppers. I love playing around with small accents that bring extra charm when serving to guests or family.
Pro Tips for Making Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
- Room Temperature Ingredients: Always use room temp eggs, pumpkin puree, butter, and cream cheese for a smoother batter and frosting.
- Don’t Overmix the Batter: Overmixing develops gluten and makes cupcakes dense—mix just until combined.
- Scrape the Bowl Often: This ensures an even texture and no pockets of dry flour in both batter and frosting.
- Test Cupcake Doneness: Use a toothpick to check; if it comes out clean or with just a few crumbs, they’re ready—not dry.
How to Serve Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
Garnishes
I like to keep garnishes simple but meaningful—sprinkling a little ground cinnamon or fresh pumpkin spice blend on top adds a lovely aroma and visual warmth. Sometimes, I add a small fondant pumpkin or even toasted pecans on frosting swirls for texture. These little touches really elevate presentation without extra work.
Side Dishes
Pairing pumpkin cupcakes with a hot cup of chai tea or freshly brewed coffee is my favorite combo, especially on chilly mornings. For a brunch spread, adding a simple yogurt parfait or fresh fruit brightens the meal, balancing the rich cupcakes well.
Creative Ways to Present
For holiday parties, I love arranging these cupcakes on a tiered stand, dusted with powdered sugar and surrounded by small gourds or autumn leaves. Wrapping individual cupcakes in decorative cellophane bags tied with twine also makes for cute gifts. It’s a fun way to give a homemade touch that always gets compliments.
Make Ahead and Storage
Storing Leftovers
Once frosted, I keep my pumpkin cupcakes stored in an airtight container in the fridge to preserve freshness and the cream cheese frosting’s texture. They typically stay delicious for up to 3 days this way—just bring them to room temperature before serving so the flavors bloom.
Freezing
If I want to save cupcakes longer, I freeze them unfrosted in a single layer for up to 2 months. When ready to enjoy, I thaw them completely and then pipe fresh frosting on top. Freezing frosting can cause texture changes, so doing it fresh always tastes better.
Reheating
I gently reheat leftover cupcakes in the microwave for 10-15 seconds to warm them without drying out the crumb. If frosted, I prefer to serve them chilled or at room temperature to keep the frosting stable and creamy.
FAQs
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Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just make sure you use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices. Alternatively, you can make homemade pumpkin puree by roasting pumpkin until soft and pureeing it until smooth for an extra fresh flavor.
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What makes pumpkin spice and can I make my own?
Pumpkin spice is a blend of warm spices including cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own by mixing these ground spices in the right ratios, which lets you customize the flavor perfectly and avoid any fillers or preservatives found in store-bought versions.
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Why is my frosting too runny?
Runny frosting usually means the cream cheese or butter is too warm or there’s too much liquid. Make sure your butter and cream cheese are just soft, not melted, and sift your powdered sugar to avoid clumps. If needed, chill the frosting in the fridge for a short time and then re-whip before piping.
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Can I substitute vegetable oil with butter in the cupcakes?
You can substitute vegetable oil with melted butter for a richer flavor, but it might make the cupcakes slightly denser. I usually stick to oil to keep the crumb moist and light, but either option works fine depending on your preference.
Final Thoughts
This Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe holds a special place in my kitchen because it always brings comfort and joy with every bite. I love how easy it is to bake yet feels like a treat made with extra care. You’ll enjoy sharing these cupcakes with family and friends as much as I do—trust me, once you try this recipe, it’ll become a treasured fall favorite!
Print
Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful pumpkin cupcakes topped with a rich brown sugar cream cheese frosting. Perfectly spiced with a homemade pumpkin spice blend, these cupcakes offer a balance of autumnal warmth and sweetness, making them an ideal treat for fall gatherings or any festive occasion.
Ingredients
Pumpkin Cupcakes
- 170 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoon pumpkin spice (see notes below to make your own)
- 225 g dark brown sugar
- 280 g pumpkin purée (room temperature)
- 75 g vegetable oil (room temperature)
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Brown Sugar Cream Cheese Frosting
- 200 g butter
- 15 g dark brown sugar
- 100 g full-fat cream cheese
- 345 g powdered sugar (sifted)
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir them together thoroughly to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Using a whisk or rubber spatula, stir gently until the batter is uniform and no dry flour remains.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 23-24 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and place on a cooling rack. After 5 minutes, carefully remove them from the tray to cool completely at room temperature.
- Prepare Frosting: If in Europe, wrap cream cheese in paper towels to remove excess moisture. Soften butter and cream cheese by leaving them at room temperature for 10 minutes. Cut butter into cubes and sift powdered sugar.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat the butter and dark brown sugar on high speed for 5 minutes. Scrape down the bowl and mix for an additional 2 minutes.
- Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the butter mixture and beat for 1 minute until creamy and combined.
- Incorporate Powdered Sugar: On low speed, gradually add sifted powdered sugar in two parts, mixing well between additions. Scrape down the bowl and finish mixing on medium speed for 2 minutes until smooth and fluffy.
- Frost Cupcakes: Transfer frosting to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe the frosting onto cooled cupcakes. Optionally, decorate with fondant pumpkins or dust with additional pumpkin spice or cinnamon.
Notes
- To make your own pumpkin spice, mix 2 tablespoons ground cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground ginger, ¾ teaspoon ground cloves, and ¾ teaspoon ground allspice. Store in an airtight container in a cool, dry place.
- For homemade pumpkin purée, roast pumpkin flesh until tender and puree until smooth.
- Removing excess moisture from cream cheese helps achieve a thicker, more stable frosting, especially in humid environments.
- Ensure all wet ingredients are at room temperature for better batter incorporation and cupcake texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
