Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting




15 min


20 min


all-purpose flour 185 grams
baking powder 1 tsp
baking soda 1 tsp
salt 1/2 tsp
ground cinnamon 1/2 tsp
ground nutmeg 1/8 tsp
canned pumpkin 170 grams
granulated sugar 100 grams
brown suger 100 grams
vegetable oil 120 ml
egg 2

Brown Sugar Cream Cheese Frosting

unsalted butter, softented 113 grams (1/2 stick)
cream cheese, softened 226 grams (8 oz package)
brown sugar 100 grams
powdered sugar, sifted 320 grams (2 cups)
vanilla extract 1 tsp
salt pinch


  1. Preheat oven to 350°F
  2. line cupcake pan with 12 liners
  3. in a mixing bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg. Set aside
  4. in a separate mixing bowl, combine both sugars, oil, and pumpkin. thoroughly mix
  5. add eggs  to pumpkin mixture and thoroughly combine
  6. add half of flour mixture to pumpkin mixture and combine. add remaining flour and continue to mix thoroughly
  7. fill cupcakes about 3/4 full
  8. bake for about 20 minutes, until done
  9. cool cupcakes in pan for 5 minutes before removing and cooling cupcakes on a cooling rack till completely cool

Frosting Directions:

  1. in stand mixer, beat butter for 2 minutes, scraping sides as necessary.
  2. slowly add cream cheese
  3. add vanilla extract and continue to mix
  4. add brown sugar, and salt. mix for 2 minutes, scraping sides as needed
  5. slowly add powdered sugar, increasing mixing speed to a medium high once combined
  6. mix for about 5 minutes.

*Note 1: increase powdered sugar to thicken frosting if needed
*Note 2: add a pinch of salt if frosting is too sweet

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