Description
Moist and tender pumpkin cupcakes infused with warm spices, topped with a rich and creamy espresso cream cheese frosting. A perfect blend of cozy fall flavors and a hint of coffee.
Ingredients
Scale
- 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
- 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
- Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl, whisk pumpkin puree, brown sugar, Greek yogurt, and vegetable oil until smooth.
- Gradually whisk in eggs one at a time, followed by vanilla extract.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Spoon batter into cupcake liners, filling about three-quarters full.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely on a wire rack.
- In a bowl, beat cream cheese and butter until creamy and smooth.
- Gradually beat in powdered sugar and instant espresso powder until incorporated.
- Mix in vanilla extract.
- Once cupcakes are cooled, frost them generously with the espresso cream cheese frosting.
- Refrigerate frosted cupcakes for best results, or serve at room temperature for a few hours.
Notes
- Adjust spice levels to your preference.
- Ensure cupcakes are completely cooled before frosting.
- Adjust espresso powder for desired coffee flavor strength.
- Store frosted cupcakes in the refrigerator due to cream cheese frosting.
- Use fresh spices for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg