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Pumpkin Dream Cupcakes with Espresso Cream Cheese Frosting Recipe

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★★★★★

4.6 from 52 reviews

These Pumpkin Dream Cupcakes are moist, fluffy, and packed with warm autumn spices. Made with pumpkin puree and a blend of cinnamon and nutmeg, they are sweetened with brown sugar and enriched with Greek yogurt and vegetable oil for extra tenderness. Topped with a luscious espresso cream cheese frosting, these cupcakes offer a perfect balance of spiced sweetness and rich coffee flavor, ideal for fall celebrations or cozy dessert cravings.

Ingredients

Scale

Cupcakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 1 3/4 cups brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract

Espresso Cream Cheese Frosting

  • 1 (8 ounce) block cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line 2 standard 12-cup muffin tins with cupcake liners to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg until thoroughly combined. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, beat together the pumpkin puree, brown sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well-incorporated.
  4. Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently just until combined. Be careful not to overmix to keep the cupcakes tender and light.
  5. Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake the cupcakes: Place the muffin tins in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool completely: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent the frosting from melting.
  8. Prepare 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 well after each addition to avoid lumps.
  9. Add espresso and vanilla: Dissolve the instant espresso powder in a small amount of hot water (about 1 tablespoon) to bloom the flavor, then add it along with the vanilla extract to the cream cheese mixture. Beat until fully combined and fluffy. Adjust the espresso amount between 1 to 2 tablespoons depending on your desired intensity.
  10. Frost the cupcakes: Once the cupcakes are completely cool, use a spatula or piping bag to generously frost each one with the espresso cream cheese frosting for a decadent finish.

Notes

  • You can substitute plain Greek yogurt with sour cream for a slightly tangier flavor.
  • If you don’t have instant espresso powder, strong brewed coffee concentrate can be used but reduce the liquid in the frosting slightly.
  • Ensure cupcakes are cooled completely before frosting to prevent melting.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • To bring cupcakes to room temperature before serving, let them sit for 30 minutes after removing from the fridge.

Keywords: pumpkin cupcakes, espresso cream cheese frosting, fall desserts, moist cupcakes, pumpkin puree dessert

Find it online: https://mjrecipe.com/pumpkin-dream-cupcakes-with-espresso-cream-cheese-frosting-recipe/