Description
Indulge in the ultimate fall treat with these moist and flavorful Pumpkin Dream Cupcakes topped with a rich espresso cream cheese frosting.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
Wet Ingredients:
- 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) block cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1 to 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
Instructions
- Preheat: Preheat oven to 350°F and line a cupcake pan with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
- Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, brown sugar, greek yogurt, oil, eggs, and vanilla extract until well combined.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Bake: Divide batter into cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, espresso powder, and vanilla extract, and mix until creamy.
- Frost: Once cupcakes are cooled, frost with espresso cream cheese frosting.
Notes
- You can sprinkle some cinnamon or pumpkin spice on top of the frosting for extra flavor.
- Feel free to add chopped nuts or chocolate chips to the cupcake batter for added texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg