Ingredients

Cupcake Base

2 large eggs
180 grams (1 cup) brown sugar
125 grams (1/2 cup) pumpkin puree
100 grams (1/2 cup) vegetable oil
150 grams (1 1/4 cups) all-purpose flour
8 grams (2 teaspoons) baking powder
2 grams (1/2 teaspoon) mixed spices (ginger, cinnamon, nutmeg)
We recommend:
For brown sugar:
Prime best seller Sugar In The Raw Turbinado Cane Sugar Packets, 200 Count, Natural Sweetener for Drinks and Baking, Vegan, Gluten-Free, Non-GMO
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For pumpkin puree:
Prime Pumpkin Pie Syrup, Torani Pumpkin Pie Syrup for Coffee 25.4 Ounces with Little Squirt Syrup Pump
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For vegetable oil:
Prime Amazon Brand - Happy Belly Canola Oil, 128 fl oz (Pack of 1)
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(26,340) Amazon Brand - Happy Belly Vegetable Soybean Oil, 128 fl oz (Pack of 1) $9.99 $18.21 View details
For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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(20,691) King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary $8.62 View details
For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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Passion Fruit Sauce

115 grams (1/2 cup) passion fruit puree
65 grams (1/3 cup) granulated sugar
7 grams (1 tablespoon) cornstarch
15 grams (1 tablespoon) water
We recommend:
For passion fruit puree:
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For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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For cornstarch:
Argo Corn Starch 50 Pound -- 1 Each
4.5
(21) Argo Corn Starch 50 Pound -- 1 Each $112.67 View details

Frosting

600 grams (21 ounces) cream cheese
120 grams (1/2 cup) heavy cream
65-80 grams (1/2 cup) powdered sugar (adjust to taste)
We recommend:
For cream cheese:
Prime Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
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For heavy cream:
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For powdered sugar:
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Instructions

Step 1

Prepare the Cupcake Base

Start by whisking 2 large eggs with 180 grams (1 cup) of brown sugar in a mixing bowl using a high-speed mixer for about 2-3 minutes. This step is crucial for incorporating air into the mixture.

If you prefer, you can substitute the brown sugar with white sugar, but the brown variety lends a caramel flavor to the cupcakes.

Step 2

Combine Wet Ingredients

Next, add 125 grams (1/2 cup) of pumpkin puree and 100 grams (1/2 cup) of vegetable oil to the egg and sugar mixture. Continue mixing on a low speed for about 1 minute until well combined.

You can use store-bought pumpkin puree or make your own by roasting pumpkin pieces in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for around 30 minutes until soft, then blend.

Step 3

Mix Dry Ingredients

In a separate bowl, stir together 150 grams (1 1/4 cups) of all-purpose flour and 8 grams (2 teaspoons) of baking powder. Gradually add this mix to the pumpkin batter while mixing on low speed until just combined.

Step 4

Bake the Cupcakes

Prepare your cupcake liners and fill each liner with the batter, filling them 2/3 full (approximately 55 grams of batter each). Place them in a preheated oven set to 170 degrees Celsius (340 degrees Fahrenheit) and bake for 22-25 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely.

Step 5

Prepare the Passion Fruit Sauce

In a saucepan, combine 115 grams (1/2 cup) of passion fruit puree with 65 grams (1/3 cup) of granulated sugar and 20 grams (1 tablespoon) of water. Bring the mixture to a boil.

Then dissolve 7 grams (1 tablespoon) of cornstarch in 15 grams (1 tablespoon) of water and stir it into the boiling mixture. Cook it for another 1-2 minutes while constantly stirring until it thickens. Remove from heat and allow to cool before transferring it to a piping bag.

Step 6

Fill the Cupcakes

Once the cupcakes are completely cooled, use the piping bag to fill the centers of each cupcake with the prepared passion fruit sauce. This will add a delightful surprise inside!

Step 7

Prepare the Frosting

In a mixing bowl, combine 600 grams (21 ounces) of cream cheese, 120 grams (1/2 cup) of heavy cream, and 65-80 grams (1/2 cup) of powdered sugar.

Beat the mixture on high speed for about 2-3 minutes until smooth and creamy. Adjust the sweetness according to your taste.

Step 8

Frost the Cupcakes

Lastly, generously pipe the cream cheese frosting onto the cooled cupcakes in high peaks. Enjoy your delicious pumpkin cupcakes, perfect for fall gatherings!

Servings

These pumpkin cupcakes are not just a treat for the taste buds; they also serve as a stunning centerpiece for any gathering! 🍂✨ Pair them with a cup of warm chai tea for an afternoon indulgence. Imagine savoring these soft delights while wrapped in a cozy blanket as the leaves fall outside.

For a light dessert after a filling meal, serve them with a sprinkle of cinnamon powder or a dollop of whipped cream for extra flair. The balance of flavors will leave your guests in absolute bliss! 🌟

Don't forget to experiment with toppings; a drizzle of chocolate or a sprinkle of pumpkin seeds can add that personal touch. Let your creativity run wild!

Equipment

Mixing Bowl

Make sure you have a spacious mixing bowl that can accommodate all your ingredients while allowing for proper mixing.

We recommend:
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Electric Mixer

An electric mixer is ideal for whipping up your batter quickly. Don’t forget to start on a low speed before increasing to avoid a flour explosion!

We recommend:
Prime best seller KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Cupcake Pan

A standard cupcake pan works perfectly for this recipe. Ensure it's well greased or lined with cupcake liners for easy removal.

Pastry Bag

A pastry bag is essential for beautifully filling your cupcakes with the passion fruit sauce. A small round tip creates a perfect filling hole.

We recommend:
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Variations

Looking for a different twist? 🥳 Here are some gluten-free and vegan variations to delight everyone:

Gluten-Free: Substitute regular flour with a blend of gluten-free all-purpose flour and a teaspoon of xanthan gum to maintain that fluffy texture. Your cupcakes will be just as delicious without the gluten! 🌾🚫

Vegan: Replace eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and use plant-based alternatives for cream cheese and heavy cream. You’ll have plant-powered pumpkin cupcakes that everyone can enjoy! 🌱❤️

Faq

  • What type of pumpkin puree should I use?

    You can use either homemade pumpkin puree or canned pumpkin puree. Make sure it's pure pumpkin and not pumpkin pie filling to avoid added sugars and spices!

  • How do I know my cupcakes are done?

    Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are ready to come out of the oven!

  • Can I use other types of squash for this recipe?

    Absolutely! You can substitute pumpkin with butternut squash or any sweet winter squash for a fun twist.

  • How can I make the frosting more stable?

    Add a tablespoon of cornstarch to your frosting mix or use a higher fat content cream cheese to help maintain stability.

  • Can I freeze the cupcakes?

    Yes! After baking, let them cool completely and wrap them tightly in plastic wrap before freezing. They can last up to 3 months in the freezer.

  • What’s the best way to store these cupcakes?

    Store them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best flavor!

Nutrition facts

Delicious Pumpkin Cupcakes Recipe for Fall
Recipe Yield:12 servings
Calories:Approximately 150-180 calories per cupcake.
Calories (Min - Max):150 - 180
Total Fat:8g
Saturated Fat:3g
Protein:3g
Total Carbohydrate:23g
Total Sugars:10g