Pumpkin Dream Cupcakes with Espresso Cream Cheese Frosting Recipe
These Pumpkin Dream Cupcakes are a delightful blend of warm spices and moist pumpkin cake, topped with a rich espresso cream cheese frosting. Perfect for fall gatherings or any time you want a seasonal treat, these cupcakes combine the sweetness of brown sugar with the tang of Greek yogurt and the depth of espresso in the frosting to create a truly memorable dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg. This will ensure that the spices and leavening agents are evenly distributed throughout the batter.
- Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, brown sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract. Beat until the mixture is smooth and well-incorporated.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender and light.
- Fill Cupcake Liners and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the Espresso Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Dissolve the instant espresso powder in a small amount of warm water or directly mix it in, then add to the frosting along with the vanilla extract. Beat until everything is fully incorporated and the frosting is spreadable.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the espresso cream cheese frosting using a spatula or piping bag for a decorative touch.
- Serve and Enjoy: Serve these delectable Pumpkin Dream Cupcakes at room temperature to best appreciate the moist, flavorful cake and the creamy espresso frosting.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
- Adjust the amount of espresso powder in the frosting to suit your taste preference for caffeine intensity.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture and flavor.
- You can substitute Greek yogurt with sour cream for a slightly different tang.
Keywords: Pumpkin cupcakes, pumpkin dessert, cream cheese frosting, espresso frosting, fall desserts, spiced cupcakes