Description
Moist and flavorful cupcakes infused with pumpkin spice and coffee, topped with a creamy coffee frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup strong brewed coffee, cooled
- ½ cup buttermilk
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a small bowl, combine the cooled coffee and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the cooled coffee, until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
- Once the cupcakes are completely cool, frost them generously.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For a stronger coffee flavor, you can add a teaspoon of instant espresso powder to the frosting.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin spice, latte, cupcakes, coffee, fall, dessert, baking, spiced