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Pumpkin Dream Cupcakes

These pumpkin dream cupcakes are fluffy, moist and perfectly spiced. Topped with a delicious espresso cream cheese frosting! They're a dream!
5 from 59 votes
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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 1 ¾ 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) blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
  • In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced. I prefer less spice in my pumpkin.
  • In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
  • Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
  • Fill the cupcake liners ¾ of the way full. Bake for 28 to 32 minutes, or until a tester inserted in the center of the cupcakes comes out clean.
  • Cool the cupcakes completely. Frost with the coffee cream cheese frosting. Serve!

espresso cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cupcakes! I like to keep the cupcakes in the fridge because of the cream cheese frosting - plus we love cold cake. But they are fine out at room temperature for a few hours!

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