Description
These Pumpkin Dream Cupcakes are a delightful treat combining moist, spiced pumpkin cake with a luscious espresso cream cheese frosting. Perfectly balanced with warm cinnamon and nutmeg tones, these cupcakes deliver a cozy fall flavor that is both comforting and indulgent. Ideal for gatherings, seasonal celebrations, or anytime you crave a sweet pumpkin-spiced dessert with a caffeinated twist.
Ingredients
Scale
Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 ¾ cups brown sugar
- ½ cup plain Greek yogurt
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Espresso Cream Cheese Frosting
- 1 (8 ounce) block cream cheese
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg. For more spice intensity, consider adding an additional ½ to 1 teaspoon of your favorite pumpkin spices like allspice or cinnamon.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, plain Greek yogurt, and vegetable oil until smooth and well combined. Then, gradually whisk in the eggs one at a time to ensure a smooth batter, followed by the vanilla extract.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined and no large lumps remain, being careful not to overmix to maintain a tender cupcake texture.
- Fill Cupcake Liners and Bake: Spoon the batter into the lined cupcake tins, filling each about three-quarters full. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent the frosting from melting.
- Prepare Espresso Cream Cheese Frosting: In a bowl, beat together the cream cheese and unsalted butter until creamy and smooth. Gradually beat in the powdered sugar and instant espresso powder until fully incorporated. Finally, add the vanilla extract and mix well.
- Frost Cupcakes: Once cupcakes are completely cooled, generously frost them with the espresso cream cheese frosting using a spatula or piping bag.
- Serve and Store: For best results, refrigerate the frosted cupcakes to keep the cream cheese frosting firm and enjoy them chilled for a delightful texture and flavor. They can also safely sit at room temperature for a few hours before serving.
Notes
- Adjust the spice level according to your preference by adding more cinnamon, allspice, or nutmeg to the dry ingredients.
- Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- The espresso powder in the frosting can be adjusted from 1 to 2 tablespoons depending on how strong you want the coffee flavor.
- Store frosted cupcakes in the refrigerator because of the cream cheese frosting; they taste delicious cold.
- You can bring refrigerated cupcakes to room temperature briefly before serving if desired for a softer texture.
- Use fresh spices for the best flavor impact.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
