Pumpkin Dream Cupcakes

Name: Pumpkin Dream Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 24 cupcakes
Ingredients: 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; 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

User Reviews

5.0

183 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings
24 cupcakes
Course
Dessert
Cuisine
American

Pumpkin Dream Cupcakes

Kian Mendoza

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These pumpkin dream cupcakes are fluffy, moist and perfectly spiced. Topped with a delicious espresso cream cheese frosting! They're a dream!

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Ingredients

Servings

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) 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

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Instructions

Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced. I prefer less spice in my pumpkin.
In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
Fill the cupcake liners ¾ of the way full. Bake for 28 to 32 minutes, or until a tester inserted in the center of the cupcakes comes out clean.
Cool the cupcakes completely. Frost with the coffee cream cheese frosting. Serve!

espresso cream cheese frosting

Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cupcakes! I like to keep the cupcakes in the fridge because of the cream cheese frosting - plus we love cold cake. But they are fine out at room temperature for a few hours!