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It’s fall, so of course everything has to be pumpkin related. I have quite a few recipes that I will be posting that feature pumpkin! And these cupcakes of course being one of those recipes. It is a smoked pumpkin cupcake made with smoked brown sugar and buttercream frosting. The smoked brown sugar gives it a savory yet subtle flavor to the cupcakes with the added sweetness of the buttercream makes it a perfect match.
Change it up!
These smoked pumpkin cupcakes might not be a hit for everyone. And that’s completely understandable that not everyone will like their desserts with a smokey flavor to it. You can always replace the smoked brown sugar with regular brown sugar. There’s no harm in trying to make it more child friendly and getting rid of the smokey flavor. But if you are the type to try something new and different, than I highly suggest giving these a try.
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. When making these cupcakes you will need to get this smoked brown sugar. This is the exact kind I used and I found it online at Sur la Table but you can also get it at amazon too.
smoked pumpkin cupcakes
- 1/2 cup + 1 tbsp smoked brown sugar
- 1 cup granulated sugar
- 1 stick + 6 tbsp butter
- 1 1/3 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp nutmeg
- 2 1/2 cup all-purpose flour
- 2/3 cup milk
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
- preheat the oven to 350 degrees F. place cupcake liners into the pan. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter, smoked brown sugar and sugar until light and fluffy, about 2 minutes. scrape down the sides of the bowl. add the pumpkin, eggs and vanilla and mix until incorporated. add in the baking soda, nutmeg, salt and flour and mix on low, gradually adding in the milk at the same time until the batter is smooth and all the ingredients are fully mixed together. divide the batter among the cupcake pans and bake for 18-20 minutes or until a toothpick comes out clean. let cool 10 minutes, remove from the pans to continue cooling.
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.