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Pumpkin Dream Cupcakes

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These fluffy, moist pumpkin cupcakes are perfectly spiced and topped with a creamy, espresso-infused cream cheese frosting. A dreamy dessert perfect for fall or any special occasion.

Ingredients

Scale

For the Cupcakes:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1¼ tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp freshly grated nutmeg
  • 1 (15 oz) can pumpkin puree
  • 1¾ cups brown sugar
  • ½ cup plain Greek yogurt
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract

For the Espresso Cream Cheese Frosting:

  • 1 (8 oz) block cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2½ cups powdered sugar
  • 1 to 2 tbsp instant espresso powder (adjust to taste)
  • 1 tsp vanilla extract

Instructions

  • Prepare the Cupcakes:
    Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
    In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
    (Optional: You can add extra spices like pumpkin pie spice, allspice, or more cinnamon for a spicier flavor.)
  • Mix Wet Ingredients:
    In a large bowl, whisk together the pumpkin puree, brown sugar, Greek yogurt, and vegetable oil until smooth.
    Whisk in the eggs one at a time, followed by the vanilla extract.
  • Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing until no large lumps remain.
  • Bake the Cupcakes:
    Fill each cupcake liner about ¾ full with batter.
    Bake for 28-32 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    Let the cupcakes cool completely before frosting.
  • Make the Espresso Cream Cheese Frosting:
    In a bowl, beat the cream cheese and butter together until creamy and smooth.
    Gradually add the powdered sugar, beating until fully incorporated.
    Mix in the instant espresso powder and vanilla extract until well blended. Adjust the amount of espresso powder to taste.
  • Frost and Serve:
    Once the cupcakes are completely cool, frost them generously with the espresso cream cheese frosting.
    Serve and enjoy!

Notes

  • You can adjust the amount of espresso powder based on how strong you want the coffee flavor in the frosting.
  • If you prefer a less sweet frosting, you can reduce the amount of powdered sugar slightly.
  • These cupcakes can be stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition

Find it online: https://deliceflash.com/pumpkin-dream-cupcakes/