Can pumpkin cupcakes be frozen?

Yes! Freeze them frosted or unfrosted. Wrap individually and store in an airtight container for up to 2 months.

What does a pumpkin cupcake smell like?

Like fall in a bakery—warm cinnamon, a hint of nutmeg, and sweet pumpkin. Totally irresistible.

How do you frost cupcakes to look like pumpkins?

Use orange-tinted frosting with a star or round piping tip. Add a small green “stem” with colored frosting or a candy!

How many calories are in a pumpkin cupcake?

Each cupcake with frosting has roughly 260–280 calories, depending on frosting amount and ingredients used.

Pumpkin Dream Cupcakes + Frosting

Description

Moist, spiced, and sweet pumpkin cupcakes topped with smooth espresso cream cheese frosting. A dreamy fall treat that’s easy to make and deeply satisfying.

Ingredients

Scale

**Cupcakes**

2 cups all-purpose flour

2 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 (15 oz) can pumpkin puree

1 3/4 cups brown sugar

1/2 cup plain Greek yogurt

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

**Espresso Cream Cheese Frosting**

1 (8 oz) block cream cheese

1/2 cup unsalted butter

2 1/2 cups powdered sugar

1 to 2 tablespoons instant espresso powder

1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F and line cupcake tin with paper liners.

2. Whisk together flour, baking soda, cinnamon, salt, and nutmeg.

3. In a separate bowl, mix pumpkin, brown sugar, yogurt, and oil until smooth.

4. Whisk in eggs one at a time, then stir in vanilla extract.

5. Combine wet and dry ingredients, mixing until smooth.

6. Spoon batter into liners, filling 3/4 full.

7. Bake for 28–32 minutes or until a toothpick comes out clean.

8. Cool cupcakes completely on a wire rack before frosting.

9. Beat cream cheese and butter until smooth.

10. Add powdered sugar and espresso powder; beat until fluffy.

11. Stir in vanilla and mix until combined.

12. Frost cooled cupcakes and enjoy!

Notes

Double cream cheese for thicker frosting.

Add more cinnamon or pumpkin spice for bolder flavor.

Can substitute sweet potato or fresh pumpkin puree.

Use instant coffee if espresso powder is unavailable.

Store cupcakes in the fridge due to cream cheese frosting.

Spray liners lightly to prevent sticking.

Use gluten-free flour and almond yogurt for allergen-friendly version.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg