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Pumpkin dream cupcakes with espresso cream cheese frosting arranged on a wooden board with fall decorations

Pumpkin Dream Cupcakes with Espresso Cream Cheese Frosting


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  • Author: Inez Rose
  • Total Time: 50 minutes
  • Yield: 24 cupcakes 1x

Description

Pumpkin dream cupcakes with espresso cream cheese frosting arranged on a wooden board with fall decorations.


Ingredients

Scale

the Pumpkin Cupcakes (Makes About 24):

    • 2 cups all-purpose flour

    • 2 teaspoons baking soda

    • 1¼ teaspoons ground cinnamon

    • ¼ teaspoon freshly grated nutmeg (or ground nutmeg)

    • ½ teaspoon salt

    • 1 (15 oz) can pumpkin purée

    • 1¾ cups light brown sugar, packed

    • ½ cup plain Greek yogurt

    • ½ cup vegetable oil

    • 4 large eggs, room temperature

    • 2 teaspoons vanilla extract

☕ For the Espresso Cream Cheese Frosting:

    • 8 oz cream cheese, softened

    • ½ cup unsalted butter, softened

    • 2½ cups powdered sugar

    • 1–2 tablespoons instant espresso powder (adjust to taste)

    • 1 teaspoon vanilla extract

Substitutions: No Greek yogurt? Sour cream works fine. Don’t have instant espresso? I’ve used really strong coffee – just use less and add more powdered sugar if needed.


Instructions

    1. Heat your oven to 350°F and line your muffin tins. I always forget this step and then I’m scrambling later.

    1. Mix dry ingredients: Flour, baking soda, cinnamon, nutmeg, salt in a bowl. Whisk it up and set aside.

    1. Wet stuff: In your big bowl, whisk pumpkin, brown sugar, Greek yogurt, oil, eggs, and vanilla. Mix it good – maybe 2 minutes.

    1. Put it together: Add dry ingredients to wet. Stir just until you can’t see flour anymore. Don’t beat the heck out of it.

    1. Fill and bake: Use an ice cream scoop to fill cupcake liners about ¾ full. Bake 28-32 minutes – toothpick should come out clean. Let them cool completely.

    1. Make frosting: Beat cream cheese and butter until fluffy. Add powdered sugar, espresso powder, vanilla. Beat until smooth. Taste and add more espresso if you want.

    1. Frost them: Wait until cupcakes are totally cool. Pipe or spread frosting however you like.

Notes

  • Get your eggs and cream cheese out early – room temp stuff mixes way better
  • Ice cream scoop for filling = perfectly even cupcakes every time
  • Don’t peek in the oven for the first 25 minutes or they might sink
  • Taste your frosting – I like mine pretty coffee-forward but you might not
  • Overmixing makes tough cupcakes, so stir just until combined
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 285 per cupcake
  • Sugar: 28g
  • Sodium: 195mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg