Description
Indulge in these moist and flavorful Pumpkin Dream Cupcakes topped with a rich espresso cream cheese frosting. Perfect for fall gatherings or a sweet treat any time of the year.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
Wet Ingredients:
- 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
Espresso Cream Cheese Frosting:
- 1 (8 ounce) blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat: Preheat the oven to 350°F and line a cupcake tin with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
- Combine wet ingredients: In a separate bowl, mix pumpkin, brown sugar, yogurt, oil, eggs, and vanilla.
- Combine: Gradually add dry ingredients to wet ingredients and mix until just combined.
- Bake: Fill cupcake liners 3/4 full with batter and bake for 18-20 minutes.
- Make frosting: Beat cream cheese, butter, powdered sugar, espresso powder, and vanilla until smooth.
- Frost cupcakes: Once cupcakes are cooled, frost with espresso cream cheese frosting.
Notes
- For an extra kick, sprinkle some cinnamon on top of the frosting before serving.
- Store cupcakes in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Pumpkin cupcakes, fall dessert, cream cheese frosting, espresso, sweet treat