Name: Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 170 g all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 2 1/2 tsp 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 tsp vanilla extract; 200 g butter; 15 g dark brown sugar; 100 g full-fat cream cheese; 345 g powdered sugar (sifted); 1/2 tsp vanilla extract

Jump to Recipe

If you’re craving a dessert that perfectly captures the cozy, comforting flavors of fall, look no further than the Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe. These cupcakes are tender and moist with just the right blend of pumpkin spice, while the rich and velvety brown sugar cream cheese frosting adds a luscious sweetness that elevates every bite. Whether you’re baking for a holiday gathering or just want a seasonal treat to enjoy with a cup of coffee, this recipe is a total winner that’s easy to make and utterly irresistible.

This image shows several small cupcakes with two clear layers. The bottom layer is a soft, golden brown cake with a slightly crumbly texture. On top, there is a thick, creamy white frosting swirled smoothly around each cupcake. Each frosting swirl is decorated with a small, bright orange pumpkin-shaped candy placed on the top center. One cupcake in the middle has a bite taken from it, showing the inside of the cake and frosting. The cupcakes sit on a white marbled surface with extra pumpkin candies scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering these ingredients is the first step toward pumpkin cupcake heaven. Each one plays a crucial role: from the flour giving structure, to the pumpkin purée adding moisture and that warm autumn color, and the brown sugar lending a deep, caramel-like sweetness that makes these cupcakes so special.

All-purpose flour (170 g): The backbone that provides the perfect light and tender crumb.
Baking powder (1 1/4 tsp): Helps the cupcakes rise nicely and become fluffy.
Baking soda (1/4 tsp): Works with acidity to tenderize and brighten the flavor.
Salt (1/2 tsp): Enhances all the other flavors and balances the sweetness.
Pumpkin spice (2 1/2 tsp): A warm, aromatic blend that delivers classic fall warmth.
Dark brown sugar (225 g for cupcakes, 15 g for frosting): Adds moisture and a complex caramel flavor that’s key for the frosting and batter.
Pumpkin purée (280 g): Moistens the cupcakes while imparting a vibrant orange hue and subtle earthiness.
Vegetable oil (75 g): Keeps the cupcakes moist and tender without overpowering the flavor.
Eggs (2): Bind everything together, adding structure and richness.
Vanilla extract (1 tsp for cupcakes, 1/2 tsp for frosting): Rounds out the flavors beautifully, enhancing sweetness and spice.
Butter (200 g for frosting): Creates a creamy, smooth base for the frosting.
Cream cheese (100 g): Provides tangy richness to perfectly balance the brown sugar’s sweetness.
Powdered sugar (345 g): Ensures the frosting is silky and sweet without graininess.

How to Make Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 160ºC (320ºF) in a conventional setting. Line a 12-cup cupcake tray with cupcake liners to get ready for batter. This simple prep ensures your cupcakes will bake evenly and come out cleanly without sticking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Mixing the dry ingredients first guarantees even distribution of the leavening and spices, setting the stage for those perfectly spiced cupcakes with a lovely rise.

Step 3: Mix Wet Ingredients Separately

In another bowl, add the pumpkin purée, vegetable oil, eggs, and vanilla extract. Whisk these together until smooth and well combined. Using room temperature ingredients will help the batter come together more easily and prevent any clumping.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir gently with a whisk or rubber spatula until no dry flour remains. Be careful not to overmix; you want a batter that’s fully combined but still light enough to produce tender cupcakes.

Step 5: Bake the Cupcakes

Divide the batter evenly among the cupcake liners. Pop them into the oven and bake for 23-24 minutes, or until a toothpick inserted in the center comes out clean. The pumpkin puree helps keep the cupcakes wonderfully moist during baking.

Step 6: Cool Completely

Allow the cupcakes to rest in the pan for about 5 minutes before transferring them to a cooling rack. Letting them cool fully is essential for frosting to spread smoothly without melting.

Step 7: Make the Brown Sugar Cream Cheese Frosting

For the frosting, start by creaming the butter and dark brown sugar together with a paddle attachment on your mixer for about 5 minutes until light and fluffy. Then, add the vanilla and cream cheese, mixing until smooth and combined. Gradually add sifted powdered sugar in two parts, mixing on low speed, and finish with a final beat to achieve a silky texture perfect for piping.

Step 8: Frost Your Cupcakes

Fill a piping bag fitted with a round tip like Wilton 1A with the frosting. Pipe generous swirls on top of each cooled cupcake. For an extra festive touch, sprinkle a little pumpkin spice or cinnamon, or add adorable fondant pumpkin decorations.

How to Serve Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

The image shows six pumpkin cupcakes arranged on a white marbled surface, with one cupcake in the center having a bite taken out to reveal its soft orange-brown cake layer that looks moist and crumbly. On top of each cupcake is a thick, creamy white frosting swirl with a smooth texture and a small pointed peak at the center. Small, bright orange pumpkin-shaped decorations with thin brown stems sit on some of the frostings and scattered around the cupcakes on the surface. The background is softly blurred with a white pitcher and pumpkin shapes visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a light dusting of pumpkin spice, cinnamon, or nutmeg can add an inviting aroma and subtle boost to the flavor. Fondant pumpkins or edible gold dust make your cupcakes look gorgeous and festive, perfect for sharing at autumn celebrations.

Side Dishes

Pair these cupcakes with a hot beverage like chai tea, spiced coffee, or warm apple cider to complement the warm spices. For a more indulgent treat, serve alongside whipped cream or a scoop of vanilla bean ice cream for contrast in texture and temperature.

Creative Ways to Present

Try arranging the cupcakes on a rustic wooden platter adorned with small pinecones and autumn leaves for a seasonal centerpiece. For kid-friendly occasions, add colorful edible sprinkles or themed cupcake toppers to make the experience more fun and playful.

Make Ahead and Storage

Storing Leftovers

You can store leftover pumpkin cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days, but allow them to come to room temperature before serving to enjoy the best texture and flavor.

Freezing

Both cupcakes and frosting freeze well. To freeze, place unfrosted cupcakes in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before adding fresh frosting. You can also freeze frosted cupcakes on a baking sheet, then transfer to a container once the frosting hardens, but keep thawing time in mind to avoid condensation.

Reheating

Warm your cupcakes slightly by microwaving for 10-15 seconds per cupcake to bring back that soft, fresh-baked feeling. Avoid overheating not to melt the frosting. For unfrosted cupcakes, a few minutes in a warm oven (150ºC / 300ºF) works beautifully to refresh their moistness.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Canned pumpkin purée works perfectly and can save you time. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices that could change your cupcake’s flavor.

How do I make my own pumpkin spice blend?

A great pumpkin spice mix usually includes cinnamon, nutmeg, ginger, and cloves. You can customize the amounts to your taste, but a simple blend is 3 parts cinnamon, 2 parts ginger, 1 part nutmeg, and 1 part cloves. Freshly ground spices bring extra warmth and aroma to your cupcakes.

What can I use instead of vegetable oil in the batter?

If you prefer, melted coconut oil or light olive oil can be used as substitutes. Avoid strong-flavored oils to keep the delicate pumpkin flavor front and center.

Why should cream cheese be at room temperature before making the frosting?

Room temperature cream cheese blends better with butter and sugar, ensuring a smooth, lump-free frosting. Cold cream cheese can create a grainy texture and make mixing more difficult.

Can I make mini cupcakes with this recipe?

Yes! Just adjust the baking time down to about 12–15 minutes, checking regularly. Mini cupcakes are perfect for parties and give you more servings to enjoy.

Final Thoughts

I truly hope you’ll give this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe a try—it’s one of those treats that feels like a warm hug on a plate. The blend of cozy spices, moist pumpkin goodness, and rich, creamy frosting is simply unbeatable. Once you bake these, they’ll likely become a go-to favorite for autumn and beyond in your kitchen too!