Description

Ready to cozy up with a treat that tastes like fall in every bite? These *Sweet Pumpkin Cupcakes with Espresso Cream Cheese Frosting* are a must-bake for pumpkin lovers. Moist, warmly spiced cupcakes paired with rich, aromatic espresso-infused cream cheese frosting make them a perfect quick breakfast idea, easy recipe for gatherings, or even a fancy-feeling but simple dessert for your weeknight dinner ideas. Whether you’re planning for brunch, need a healthy-ish snack, or just want more food ideas for pumpkin season—this one is a winner.

Ingredients

1 cup pumpkin puree

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

8 ounces cream cheese

1/2 cup unsalted butter

2 teaspoons espresso powder

2 cups powdered sugar

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a large bowl, combine pumpkin puree, both sugars, oil, eggs, and vanilla extract.

4. Add dry ingredients to the wet mixture and stir until just combined.

5. Divide batter evenly among the cupcake liners, filling each about 3/4 full.

6. Bake for 18–22 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For the frosting, beat cream cheese and butter until smooth.

9. Add espresso powder and vanilla extract.

10. Gradually mix in powdered sugar and beat until fluffy.

11. Frost the cooled cupcakes with a piping bag or spatula.

12. Optional: Dust with cinnamon or garnish with coffee granules.

Notes

Make sure the cream cheese and butter are fully softened before beating for a silky frosting.

If the frosting is too soft, refrigerate it for 10–15 minutes before piping.

For extra flair, top cupcakes with a pinch of cinnamon or pumpkin spice.

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 26g
Sodium: 210mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: pumpkin cupcakes, espresso cream cheese frosting, fall dessert, quick breakfast, easy recipe