Pumpkin Dream Cupcakes Espresso (Printable Version)
Moist spiced pumpkin cupcakes with luscious espresso cream cheese frosting for cozy fall celebrations.
# What You'll Need:
→ Cupcakes
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
1 1/4 teaspoons ground cinnamon
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon freshly grated nutmeg
06 -
1 (15 ounce) can pumpkin puree
07 -
1 3/4 cups brown sugar
08 -
1/2 cup plain Greek yogurt
09 -
1/2 cup vegetable oil
10 -
4 large eggs
11 -
2 teaspoons vanilla extract
→ Espresso Cream Cheese Frosting
12 -
1 (8 ounce) block cream cheese, softened
13 -
1/2 cup unsalted butter, softened
14 -
2 1/2 cups powdered sugar
15 -
1 to 2 tablespoons instant espresso powder
16 -
1 teaspoon vanilla extract
# Step-by-Step Guide:
01 -
Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with liners.
02 -
Whisk together flour, baking soda, cinnamon, salt, and nutmeg until evenly combined.
03 -
In a large bowl, whisk pumpkin puree, brown sugar, Greek yogurt, and vegetable oil until smooth. Add eggs one at a time, fully incorporating each, then stir in vanilla extract.
04 -
Fold dry ingredients into wet mixture gently until no large lumps remain; avoid overmixing to ensure tender cupcakes.
05 -
Spoon batter into liners, filling three-quarters full. Bake for 28 to 32 minutes until a toothpick inserted comes out clean.
06 -
Remove cupcakes from oven and cool completely for about 30 minutes before frosting to prevent melting.
07 -
Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and espresso powder, beating until smooth. Stir in vanilla extract.
08 -
Spread or pipe espresso cream cheese frosting onto cooled cupcakes. Refrigerate for best results; cupcakes can be left at room temperature for a few hours if served soon.
# Additional Notes:
01 -
For a stronger spice profile, consider adding a pinch of allspice or extra cinnamon to the dry ingredients.