Pumpkin Coffee Cupcakes
Riley Wofford
Photo by Riley Wofford
- Serves
- 20 cupcakes
- Prep Time
- 25 Minutes
- Cook Time
- 25 Minutes
Lightly spiced pumpkin cupcakes are crowned with a swirl of simple espresso buttercream.
Ingredients
Cupcakes:
- 2 cup all-purpose flour
- 2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoon baking soda
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 1/2 teaspoon 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 cup confectioners' sugar, sifted
- 3 tablespoon brewed espresso, chilled
- 1/2 teaspoon pure vanilla extract
- Pinch of kosher salt
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Directions
Cupcakes:
- Step 1
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.
- Step 2
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:
- Step 1
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.