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Pumpkin Cupcakes with Coffee Buttercream

Pumpkin Cupcakes with Coffee Buttercream
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Moist and warmly spiced pumpkin cupcakes topped with a rich, creamy coffee buttercream frosting. The perfect easy dessert for fall baking!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tablespoon instant espresso powder
  • 2 tablespoons hot water
  • 2-3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack.
  8. Dissolve the instant espresso powder in the hot water and set aside to cool. In a large bowl, beat the softened butter until creamy.
  9. Gradually add the powdered sugar, dissolved espresso, heavy cream, vanilla extract, and a pinch of salt to the butter. Beat until smooth and fluffy. Add more cream if needed to reach the desired consistency.
  10. Once the cupcakes are completely cooled, frost them with the coffee buttercream using a piping bag or a spatula. Optionally, top each cupcake with a sprinkle of cinnamon or a decorative coffee bean.

Find it online: https://sweetcraftrecipes.com/pumpkin-spice-latte-cupcakes/