-
Prep time
25 minutes
-
Cook time
25 minutes
-
Makes
20 cupcakes
Author Notes
Lightly spiced pumpkin cupcakes are crowned with a swirl of simple espresso buttercream. —Riley Wofford
Ingredients
- Cupcakes:
-
2 cups
all-purpose flour
-
2 cups
granulated sugar
-
1 tablespoon
ground cinnamon
-
2 teaspoons
baking soda
-
1 teaspoon
kosher salt (Diamond Crystal)
-
1 1/2 teaspoons
instant espresso powder
-
1 cup
vegetable oil
-
1
15-ounce can pure pumpkin purée
-
4
large eggs
- Frosting:
-
1
stick unsalted butter, room temperature
-
3 1/2 cups
confectioners' sugar, sifted
-
3 tablespoons
brewed espresso, chilled
-
1/2 teaspoon
pure vanilla extract
-
Pinch of kosher salt
Directions
- Cupcakes:
-
Preheat oven to 350°F. Line 20 muffin cups with paper liners; set aside. In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, salt, and espresso powder. In another bowl, whisk together oil, pumpkin, and eggs until smooth. Whisk in dry ingredients until just combined.
-
Divide batter between muffin cups. Bake until a toothpick inserted into the center of cupcake comes out clean, 20 to 24 minutes. Let cool 10 minutes, then transfer cupcakes to a wire rack to cool completely.
- Frosting:
-
In the bowl of a stand mixer, beat butter on medium speed until light and fluffy, about 2 minutes. Slowly add confectioners' sugar and mix until smooth. Add espresso, vanilla, and salt; mix until well combined. Spread a generous amount of frosting over each cupcake.
See what other Food52ers are saying.