Pumpkin Dream Cupcakes

Pumpkin Dream Cupcakes are everything you love about fall wrapped up in a fluffy, spiced dessert. The tender pumpkin cupcakes are moist from brown sugar, yogurt, and vegetable oil, delicately spiced with cinnamon and nutmeg, and topped with an espresso-infused cream cheese frosting that’s silky, tangy, and just sweet enough.

Whether you’re making them for a cozy weekend bake, a fall party, or as a standout Thanksgiving dessert, these cupcakes are as beautiful as they are irresistible. The espresso frosting brings a subtle coffee note that perfectly complements the pumpkin spice flavor, making them just a little more grown-up and indulgent.

Ingredients

Cupcakes

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1¼ teaspoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1¾ 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, softened
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 to 2 tablespoons instant espresso powder
• 1 teaspoon vanilla extract

Step-by-Step Method

Step 1: Prep the oven and pans

Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners and set aside.

Step 2: Mix dry ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. This step ensures the spices are evenly distributed throughout the cupcakes.

Step 3: Combine wet ingredients

In another large mixing bowl, whisk the pumpkin puree, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth. The Greek yogurt adds lightness and a subtle tang that balances the sweetness of the cupcakes.

Step 4: Combine wet and dry

Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing this keeps the cupcakes tender.

Step 5: Fill and bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the frosting

In a mixing bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Add the powdered sugar gradually, mixing on low until combined. Dissolve the espresso powder in 1 tablespoon hot water (or for a stronger flavor, mix directly into the frosting with no water). Beat into the frosting along with the vanilla extract until fluffy and fully combined. Taste and adjust espresso level to preference.

Step 7: Assemble and garnish

Once the cupcakes are fully cooled, spread or pipe the frosting generously on top. For an extra touch, dust lightly with cinnamon, espresso powder, or cocoa powder just before serving.

Expert Tips for Success

• Use room-temperature ingredients: Softened butter, cream cheese, and eggs blend better for a smooth batter and frosting.

• Don’t overfill the liners: Keeping them at two-thirds full ensures even rising without overflow.

• Cooling is crucial: Frosting warm cupcakes will cause the frosting to melt.

• Adjust espresso strength: Start with 1 tablespoon espresso powder for subtle flavor, add more if you prefer a stronger coffee kick.

• Perfect piping: For bakery-style swirls, use a large open star piping tip and apply even pressure from the base outward.

Tasty Variations to Try

• Mocha frosting: Replace some of the powdered sugar with cocoa powder for a chocolate-espresso twist.

• Nut crunch: Top with chopped toasted pecans or walnuts for texture and extra fall flavor.

• Maple espresso: Add 1 tablespoon maple syrup to the frosting for a sweet, smoky note.

• Mini cupcakes: Make bite-size versions, baking for 10–12 minutes, for easy party servings.

• Spice boost: Add a pinch of ginger and cloves to the cupcake batter for a warmer spice profile.

Frequently Asked Questions

Can I make these ahead of time?

Yes! The cupcakes can be baked and stored (unfrosted) in an airtight container for up to 2 days at room temperature or refrigerated for up to 4 days. Assemble with frosting just before serving for the freshest texture.

Can I freeze Pumpkin Dream Cupcakes?

Absolutely. Freeze the unfrosted cupcakes for up to 2 months in a sealed container. Thaw at room temperature, then frost and serve. Frosting can also be made in advance and stored in the fridge for up to a week.

Do I have to use Greek yogurt?

No, but it adds great moisture and tang. You can substitute with sour cream or even plain regular yogurt.

How do I make a stronger coffee flavor in the frosting?

Add the espresso powder directly into the frosting without dissolving it in water, or increase the amount to 2 tablespoons for a bold coffee punch.

Can I use pumpkin pie spice instead of individual spices?

Yes. Replace the cinnamon and nutmeg with 1½ teaspoons pumpkin pie spice for a quick substitute.

Pumpkin Dream Cupcakes

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• Author: Emma Hart
• Total Time: 42
• Yield: 24 cupcakes 1x
• Diet: Vegetarian

Print Recipe

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Description

Moist, spiced pumpkin cupcakes topped with luscious espresso cream cheese frosting. Soft base with warm spices and brown sugar, complemented by a sophisticated coffee note in the frosting.

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Ingredients

Scale 1x2x3x

Cupcakes
2 cups all-purpose flour

2 teaspoons baking soda

1¼ teaspoons ground cinnamon

½ teaspoon salt

¼ teaspoon freshly grated nutmeg

1 (15-ounce) can pure pumpkin puree (not pie filling)

1¾ 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, softened

½ cup unsalted butter, softened

2½ cups powdered sugar

1 to 2 tablespoons instant espresso powder

1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
2. Whisk flour, baking soda, cinnamon, salt, and nutmeg in a large bowl.
3. In another bowl, whisk pumpkin puree, brown sugar, Greek yogurt, oil, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
5. Divide batter into liners, filling ⅔ full. Bake 18–22 minutes until toothpick comes out clean. Cool 5 minutes in pans, then on wire rack.
6. Beat cream cheese and butter until creamy. Gradually add powdered sugar on low speed. Mix espresso powder with 1 tbsp hot water (or add dry). Beat into frosting with vanilla until fluffy.
7. Pipe or spread frosting on cooled cupcakes. Dust with cinnamon, espresso, or cocoa before serving.

Notes

Use room-temperature butter, cream cheese, and eggs for smooth texture.

Do not overmix batter to maintain tenderness.

Let cupcakes cool before frosting.

Adjust espresso strength to taste.

Refrigerate frosted cupcakes and bring to room temperature before serving.

• Prep Time: 20
• Cook Time: 22
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 235
• Sugar: 20g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Keywords: pumpkin cupcakes, espresso cream cheese frosting, fall dessert, thanksgiving cupcakes, spiced pumpkin cupcakes, coffee pumpkin dessert