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.
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 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
Instructions
- Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- Whisk flour, baking soda, cinnamon, salt, and nutmeg in a large bowl.
- In another bowl, whisk pumpkin puree, brown sugar, Greek yogurt, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
- 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.
- 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.
- 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