Moist pumpkin cupcakes with brown sugar cream cheese frosting recipe from @bakedbyrachel
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Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Moist homemade spiced pumpkin cupcakes, topped off with brown sugar cream cheese frosting and a dusting of cinnamon. A perfect Fall dessert!
Prep Time5 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 8 cupcakes

Ingredients

Cupcakes:

  • 1/4 C unsalted butter softened
  • 1/4 C light brown sugar
  • 1/4 C granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 C all purpose flour
  • 1/2 C pumpkin puree

Frosting:

  • 6 oz cream cheese softened
  • 1/4 C unsalted butter softened
  • 1/2 tsp vanilla extract
  • 1/4 C light brown sugar
  • 2 3/4 C powdered sugar
  • cinnamon for dusting

Instructions

  • Preheat oven to 350°F. Line a standard cupcake pan with 8 paper liners. 
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in egg and vanilla. Scrape bowl as needed. Mix in baking soda, baking powder, salt and spices. Mix in flour, followed by pumpkin puree. Continue mixing until fully combined and no streaks remain. 
  • Divide batter between 8 paper liners using a large cookie scoop
  • Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes or until easy to handle, then transfer to a wire rack to cool completely. 
  • In a large bowl or stand mixer, beat together cream cheese and butter until fully combined. Add vanilla, followed by brown sugar. Mix until combined. Add 1 cup of powdered sugar at a time until fully added. Mix well until no fully combined. Transfer frosting to a large piping bag, fit with a piping tip.* 
  • Lightly dust frosted cupcakes with cinnamon using a small mesh strainer or sugar duster wand
  • Store cupcakes in an airtight container for up to several days. 

Notes

*A jumbo round piping tip was used in this recipe.
An original recipe from Baked by Rachel