Pumpkin cupcakes with Brown Sugar Cream Cheese frosting

These cupcakes were a huge hit at our Thanksgiving Soiree, so I will be making these again.

Home-made Pumpkin Spice Cupcakes:


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree


  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Brown Sugar Cream Cheese Frosting


8oz cream cheese, room temperature ( I used fat-free)
1/2 cup butter, room temperature (I used light)
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (or pumpkin pie spice)
3 cups powdered sugar (add more as needed)


While cake is cooling, make the frosting. Blend together the cream cheese, butter, brown sugar, vanilla extract and cinnamon until smooth. Add in powdered sugar 1 cup at a time until you've reached a stiff, smooth frosting. In other words, if you use a spatula to pick up the frosting from the bowl and the frosting is dripping off your spatula, you need more powdered sugar. Set the frosting aside or put in covered container in the fridge until cake is cooled and ready.


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