Description
Irresistible pumpkin dream cupcakes blend autumn’s warmest spices with creamy frosting, creating a seasonal indulgence that dances between comfort and elegance. Delicate pumpkin notes and silky buttercream invite you to savor fall’s most enchanting dessert.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces/425 grams) can pumpkin puree
- 4 large eggs
- 1 (8 ounces/226 grams) block cream cheese, softened
- 1/2 cup unsalted butter, softened
Dry Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups powdered sugar
Wet and Flavor Ingredients:
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons instant espresso powder (adjust to taste)
Instructions
- Preheat the oven to 350°F and prepare a cupcake tin with paper liners, creating a welcoming environment for the pumpkin-infused batter.
- Sift together flour, baking soda, warm spices like cinnamon, salt, and nutmeg in a medium bowl, ensuring a harmonious blend of dry ingredients that will provide structure and depth to the cupcakes.
- In a separate large mixing vessel, whisk pumpkin puree, rich brown sugar, tangy Greek yogurt, and vegetable oil until the mixture transforms into a smooth, cohesive liquid.
- Incorporate eggs individually into the wet mixture, allowing each to fully integrate before adding the next, then introduce vanilla extract for a subtle aromatic essence.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until the batter achieves a uniform consistency without overmixing, which could compromise the cupcakes’ delicate texture.
- Distribute the batter evenly among the cupcake liners, filling each approximately three-quarters full to allow room for rising during baking.
- Place the cupcake tin in the preheated oven and bake for 28-32 minutes, monitoring until a toothpick emerges clean when inserted into the center of a cupcake.
- Remove from the oven and allow cupcakes to cool completely on a wire rack, creating the perfect canvas for the espresso cream cheese frosting.
- For the frosting, cream together cream cheese and butter until smooth and fluffy, creating a luxurious base for the sweet topping.
- Gradually incorporate powdered sugar, beating thoroughly to eliminate any potential graininess and achieve a silky consistency.
- Introduce instant espresso powder and vanilla extract, adjusting the coffee intensity to personal preference and creating a sophisticated flavor profile.
- Once cupcakes have cooled entirely, generously apply the espresso cream cheese frosting, transforming the humble pumpkin cupcakes into an elegant dessert.
Notes
- Achieve the perfect moisture by using room temperature ingredients, ensuring a smoother batter and more even baking.
- Swap Greek yogurt with applesauce or mashed banana for a dairy-free alternative that maintains the cupcakes’ softness.
- Reduce sugar content by using coconut sugar or monk fruit sweetener without compromising the rich pumpkin flavor.
- Enhance the spice profile by toasting ground spices briefly before mixing to intensify their aromatic qualities and depth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 215
- Sugar: 15 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg