Pumpkin Dream Cupcakes
User Reviews
5
Pumpkin Dream Cupcakes
Description
Pumpkin Dream Cupcakes are made using a blend of all-purpose flour, baking soda, ground cinnamon, salt, and freshly grated nutmeg, which provide a mild spice profile. The wet ingredients feature canned pumpkin puree, brown sugar, plain yogurt, vegetable oil, eggs, and vanilla extract, resulting in a batter that bakes into soft cupcakes with a moist crumb. The espresso cream cheese frosting combines cream cheese, butter, powdered sugar, instant espresso powder, and vanilla, adding a coffee-infused richness that complements the subtle pumpkin spices. The cupcakes bake for about 28 to 32 minutes at 350°F and are cooled before frosting.
The texture of these cupcakes is tender through a combination of oil and yogurt, with spices kept moderate to appeal to those who prefer less intense pumpkin spice. The espresso frosting introduces a robust note without overpowering the pumpkin, enhancing the flavor complexity.
These cupcakes can be served as a seasonal dessert or snack. The espresso cream cheese frosting provides a unique twist on traditional pumpkin cupcakes. They are suitable for gatherings or personal enjoyment where a balance of spice and coffee flavor is welcome.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg freshly grated
- 1 pumpkin puree 15 ounce can
- 1 ¾ cups brown sugar
- ½ cup yogurt plain, Greek
- ½ cup vegetable oil
- 4 egg large
- 2 teaspoons vanilla extract
espresso cream cheese frosting
- 1 cream cheese blocks 8 ounce
- 1/2 cup butter unsalted
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
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!
User Reviews
Overall Rating
5
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