Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe

I absolutely love this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe because it perfectly balances the warm spices of pumpkin with a rich, indulgent frosting that’s not overly sweet. Whenever I want a cozy, comforting treat during the fall—or honestly any time of year—these cupcakes are my go-to. The way the pumpkin purée keeps the cupcakes moist and soft, combined with that luscious brown sugar cream cheese frosting, makes them irresistible.

You’ll find that this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe is perfect for everything from casual family gatherings to holiday parties. I used to struggle finding a pumpkin cupcake recipe that wasn’t dry or too dense, but with this one, each bite melts in your mouth with perfect spice and sweetness. Plus, the frosting is a little different from your typical cream cheese frosting because of that deep, caramel flavor from the brown sugar—it’s a game changer!

this …

Ingredients You’ll Need

Each ingredient in this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe works together to create a beautiful balance of texture and flavor. I love using quality pumpkin purée and fresh spices to get the best taste. Here are some tips on what to look for when shopping.

• All-purpose flour: The foundation for tender cupcakes; make sure it’s fresh for best rise.
• Baking powder and baking soda: These leavening agents ensure your cupcakes rise perfectly without being dense.
• Salt: Balances out sweetness and highlights the pumpkin’s natural flavors.
• Pumpkin spice: I recommend making your own spice mix for freshness, but pre-made works too.
• Dark brown sugar: Adds moisture and depth of flavor to both the cupcakes and frosting.
• Pumpkin purée: Use pure pumpkin, not pumpkin pie filling—homemade purée works wonders if you have time!
• Vegetable oil: Keeps cupcakes super moist compared to butter, which can dry them out.
• Eggs: Bring everything together and add structure.
• Vanilla extract: Rounds out the flavors with a warm, subtle sweetness.
• Butter: For the frosting, softened but not melted is key.
• Full-fat cream cheese: Essential for that tangy, smooth frosting texture.
• Powdered sugar: Sifted to avoid lumps in your frosting.

Variations

I love how this Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe is easily customizable. Depending on your mood or dietary needs, you can tweak it and still get fantastic results. Here are some of my favorite twists that make the recipe my own.

• Add chopped nuts: I sprinkle chopped pecans or walnuts on top of the frosting sometimes for an extra crunch—my family always asks for this version!
• Make it vegan: Swap oil for coconut oil, eggs for flax eggs, and use vegan cream cheese for the frosting; it still comes out rich and moist.
• Spice it up: Add a pinch of cayenne or extra ginger if you love a bit of heat and complexity.
• Mini cupcakes: Bake smaller portions for bite-size treats perfect for parties or snack boxes.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 160ºC (320ºF) if you’re using a conventional oven—this is a little lower and slower than usual, which helps the cupcakes bake evenly without cracking. Line a 12-cup cupcake tray with liners so you’re ready to go when the batter is mixed. Trust me, getting this done upfront saves time and energy later.

Step 2: Mix Your Dry Ingredients Together

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar. The brown sugar adds moisture and a deeper flavor that pairs beautifully with the pumpkin. Give it a good mix so all the spices and leavening are evenly spread.

Step 3: Whisk Wet Ingredients for a Smooth Batter

Now in another bowl, I like to whisk my pumpkin purée, vegetable oil, eggs, and vanilla extract together until everything’s combined nicely. Using room temperature ingredients here really helps them blend quicker and gives your cupcakes a better rise and texture. You’ll notice the batter is thick and rich, which is exactly what you want.

Step 4: Combine Dry and Wet

Pour the wet mixture right into the dry and gently fold with a spatula or whisk until just combined. I learned the hard way that overmixing can lead to tough cupcakes, so mix until you don’t see any flour streaks, then stop. The batter should be smooth, thick, and velvety.

Step 5: Bake and Cool

Divide your batter evenly among the cupcake liners—you’ll fill each about ¾ of the way, which gives them room to rise beautifully. Bake for 23-24 minutes or until a toothpick inserted in the center comes out clean. Once done, cool your cupcakes on a rack for 5 minutes in the tin before gently removing them to cool completely. This little step helps prevent the cupcakes from breaking.

Step 6: Cream the Brown Sugar Cream Cheese Frosting

Before you start, take the butter and cream cheese out of the fridge about 10 minutes ahead to soften them. For Europeans: wrapping your cream cheese in paper towels helps wick away excess moisture, making the frosting thicker and less runny. In your mixer with the paddle attachment, cream the butter and brown sugar on high speed for about 5 minutes until super fluffy. Then add the vanilla and cream cheese and beat for another minute.

Finally, sifted powdered sugar is added in two parts on low speed to keep the frosting smooth and lump-free. Scrape down the bowl sides between additions, and finish with a 2-minute high-speed whip for that perfect light and creamy texture.

Step 7: Frost and Decorate

Put your frosting into a piping bag fitted with a round tip like a Wilton 1A, and swirl generous amounts across your cooled cupcakes. I like to top them off with a light dusting of pumpkin spice or a sprinkle of cinnamon—you could also add cute fondant pumpkins if you’re feeling fancy. It always makes the presentation pop and tastes fantastic!

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

Garnishes

For garnishes, I usually keep it simple—a sprinkle of extra pumpkin spice or cinnamon adds a lovely finishing touch and matches the flavor perfectly. Fondant pumpkins or little candied pecans on top look beautiful if you want to make these cupcakes festive for Halloween or Thanksgiving. I also love adding a tiny drizzle of maple syrup for an unexpected twist.

Side Dishes

When serving, I like pairing these cupcakes with creamy hot drinks like chai lattes, pumpkin spice coffee, or even a simple cup of black tea. They also balance nicely with a fresh fruit salad if you want a lighter take alongside the richness of the frosting.

Creative Ways to Present

For special occasions, I’ve decorated these cupcakes in a pumpkin patch theme with edible leaves and mini fondant gourds arranged on a rustic wooden board. Layering them in a tiered cupcake stand with fairy lights around creates a magical dessert centerpiece that everyone raves about. Presentation really makes a difference when you want to wow family and friends!

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting in an airtight container at room temperature for up to 2 days—beyond that, I pop them in the fridge. Before you cover them, make sure the frosting is fully set to avoid any smudging. I find keeping them in a cool spot preserves the frosting’s creaminess perfectly.

Freezing

If you want to freeze the cupcakes, freeze them unfrosted on a tray first, then transfer to a freezer bag or container. The frosting you can either pipe fresh after thawing or try freezing in a separate container. When I’ve frozen the frosting with the cupcakes, I’ve noticed it’s best to thaw them slowly in the fridge overnight for the best texture.

Reheating

To reheat, I usually let refrigerated cupcakes come to room temperature. If unfrosted and frozen, a quick 10-second zap in the microwave revives their warmth and softness nicely. Avoid reheating with frosting on because it might melt—but a light 5-second warm can soften the frosting if you like it less chilled.

FAQs

Final Thoughts

This Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting Recipe holds a special place in my kitchen because it brings together two classic fall flavors in such a fresh way. I’m convinced you’ll find it just as comforting and impressive as I do—whether it’s your first bake or your fiftieth. So, grab your mixing bowls and pumpkin purée and treat yourself and your loved ones to a batch of these divine cupcakes—they really are that good!

Print