Pumpkin Halloween Cupcakes

5 from 1 vote

These Pumpkin Halloween Cupcakes are the ultimate Halloween treat! This recipe is for moist pumpkin cupcakes swirled with a delicious brown sugar cream cheese frosting, you have to try them!

Prep Time40

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 297kcal

Author: Cat Spiller

Equipment

2x 12-hole cupcake pans

Ingredients

Pumpkin Cupcakes

120 ml sunflower oil
3 extra-large eggs
250 grams granulated white sugar
270 grams self-raising flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon vanilla extract
160 grams Greek yoghurt
130 grams pumpkin puree

Brown Sugar Cream Cheese Frosting

80 grams muscovado sugar
100 grams unsalted butter
500 grams icing sugar
¼ teaspoon ground cinnamon
250 grams cream cheese

Instructions

Pumpkin Cupcakes

Preheat the oven to 180°C (350°F) and line two 12-hole cupcake pans with cupcake papers.
Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2-3 minutes.
Sift together the salt, flour, cinnamon, ginger, and nutmeg. Add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
In a jug mix together the yogurt, pumpkin purée, and vanilla. Slowly pour this pumpkin mixture into the cupcake batter with the mixer's motor running at low speed. Once added, scrape down the sides of the bowl and mix again, making sure it is lump-free.
Fill the cupcake cases with the cupcake batter and bake for about 12 to 15 minutes or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before decorating.

Brown Sugar Cream Cheese Frosting

In a bowl of an electric mixer fitted with a paddle attachment, add the softened butter, and light brown sugar. Beat at medium speed until the butter has colored and some of the sugar has dissolved.
Add the icing sugar and cinnamon to the butter and brown sugar mixture and beat at medium speed until combined. The mixture should look like fine breadcrumbs.
Add the room-temperature cubed cream cheese to the icing sugar mixture and beat again until combined. Scrap down the sides of the bowl and mix again at high speed until light and fluffy. This can take up to 5 minutes.
Fill a prepared piping bag with the frosting and pipe a swirl of frosting on top of the cupcakes. Decorate with a dusting of cinnamon and edible fondant pumpkins or other Halloween decorations. Enjoy!

Nutrition