Fall

Pumpkin Coffee Cupcakes

October 27, 2019
Photo by Riley Wofford
Author Notes

Lightly spiced pumpkin cupcakes are crowned with a swirl of simple espresso buttercream. —Riley Wofford

  • Prep time 25 minutes
  • Cook time 25 minutes
  • Makes 20 cupcakes
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
In This Recipe
Directions
  1. Cupcakes:
  2. 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.
  3. 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.
  1. Frosting:
  2. 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.

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