Description
Pumpkin Dream Cupcakes are moist, spiced pumpkin cupcakes topped with a luscious espresso cream cheese frosting. These cupcakes blend warm autumn spices and rich pumpkin puree with a sweet and creamy coffee-flavored frosting, making them perfect for cozy gatherings or festive fall celebrations.
Ingredients
Units
Scale
Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 3/4 cups brown sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Espresso Cream Cheese Frosting
- 1 (8 ounce) block cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg. This forms the spiced base for the cupcakes. Optional: add extra spices like allspice or more cinnamon if you prefer a stronger spice flavor.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, plain Greek yogurt, and vegetable oil until smooth. Then, whisk in the eggs one at a time, ensuring each egg is fully incorporated. Finally, mix in the vanilla extract.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Stir just until combined and no large lumps remain. Avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Place the tin in the oven and bake for 28 to 32 minutes. Check doneness by inserting a toothpick or tester into the center — it should come out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely before frosting, about 30 minutes. Cooling completely prevents the frosting from melting.
- Prepare Espresso Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar and instant espresso powder, beating until fully blended. Mix in the vanilla extract.
- Frost the Cupcakes: Spread or pipe the espresso cream cheese frosting onto the cooled cupcakes. For best results, keep cupcakes refrigerated due to the cream cheese frosting. They can be left at room temperature for a few hours if serving soon.
Notes
- You can adjust the amount of espresso powder in the frosting based on how strong you want the coffee flavor.
- For an extra spiced cupcake, add a bit more cinnamon, nutmeg, or even a pinch of allspice in the dry ingredients.
- Make sure cupcakes are completely cooled before frosting to prevent the cream cheese frosting from melting.
- Store cupcakes in the refrigerator to keep the frosting fresh, especially in warm conditions.
- These cupcakes keep well for 3-4 days refrigerated or can be frozen unfrosted for longer storage.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
