My Favorite, Perfect Pumpkin Cupcakes

Soft and buttery pumpkin cupcakes are perfect for fall with their irresistible brown sugar cream cheese frosting. Melted butter in the batter allows us to bloom the spices (more flavor!) AND eliminates the need for a mixer (beginner-friendly!).

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Ingredients
Cupcakes
¾ cup (165 g) unsalted butter cut into pieces
1 ¼ cups (150 g) all-purpose flour
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar firmly packed
¾ teaspoons baking soda
¾ teaspoons baking powder
¾ teaspoon salt
1 Tablespoon pumpkin spice (if you don't have pumpkin spice on hand, use my pumpkin spice recipe to make your own: https://sugarspunrun.com/homemade-pumpkin-spice-recipe/)
½ teaspoon ground cinnamon
2 large eggs lightly beaten (room temperature preferred)
1 ½ teaspoon (7.5 ml) vanilla extract
1 cup (225 g) pumpkin puree¹
2 Tablespoons (30 ml) milk
Brown Sugar Cream Cheese Frosting
½ cup (110 g) unsalted butter softened
8 oz (226 g) cream cheese softened
4 Tablespoons light brown sugar firmly packed
1 teaspoon vanilla extract
⅛ teaspoon salt
3 cups (375 g) powdered sugar
1-2 Tablespoons heavy cream optional, this will make your frosting even thinner and silkier.

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Instructions
00:00 Introduction
00:10 Preheat oven to 350F (177C) and line a muffin tin with paper liners. Set aside.
00:15 Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Immediately add pumpkin spice and cinnamon and whisk to combine. Set butter aside to cool.
01:19 In a separate large mixing bowl combine flour, sugars, baking powder, baking soda, and salt. Whisk until well-combined. Set aside.
02:10 Check that your butter isn't warm to the touch and add pumpkin puree and stir well.
02:57 Add eggs and vanilla extract and whisk well to combine. Stir in milk.
03:45 Gradually stir your dry ingredients into your wet until completely combined, taking care to not over-mix the batter.
04:24 Evenly divide cupcake batter into prepared muffin tins (filling each about ⅔-¾ full/about 3 Tbsp of batter per liner) and bake on 350 for 18-20 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
05:07 Allow to cupcakes to cool in the pan for 5-7 minutes before carefully removing to a cooling rack to cool completely before frosting.
Brown Sugar Cream Cheese Frosting
05:35 In the bowl of a stand mixer with a paddle attachment (or in a large bowl using an electric mixer) beat together cream cheese and butter, until well-creamed.
06:15 Add brown sugar, vanilla extract, and salt and beat on medium-high speed until well-combined (about 15-30 seconds). Pause mixer to scrape down sides of bowl, and then beat again to make sure all ingredients are combined.
06:55 Reduce mixer speed to low and gradually, about ½ cup at a time, add powdered sugar until combined. Scrape sides and bottom of bowl again.
07:40 If using heavy cream, add now (1 Tablespoon at a time) and beat on high speed for 30 seconds — until frosting is smooth and silky. Scrape down sides of bowl once more and beat briefly.
08:00 Spread or pipe frosting over cooled cupcakes.
08:35 Enjoy!

Notes
¹Pumpkin puree
Make sure this is 100% pumpkin puree and not pumpkin pie filling (which contains spices and other ingredients). The only ingredient on the back of the label should be pumpkin.
Storing
Store in an airtight container at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days. Cupcakes may also be wrapped well and frozen.

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