Description
Fluffy and moist pumpkin spice latte cupcakes infused with espresso powder and warm spices, topped with a rich whipped espresso buttercream.
Ingredients
Cupcakes:
3 cups (375 g) all-purpose flour
1 tablespoon espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1 can (15 ounces) pure pumpkin
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar
1 cup vegetable oil
4 large eggs, room temperature
Espresso Buttercream:
1¼ cups (2½ sticks / 284 g) unsalted butter, room temperature
5 cups (625 g) confectioners’ sugar
2 tablespoons espresso powder, more or less to taste
1 teaspoon vanilla extract
2–3 tablespoons milk, enough to reach your desired consistency
Instructions
1. Preheat oven to 350°F (175°C), line two 12-count muffin tins, and whisk flour, espresso powder, baking soda, baking powder, pumpkin spice, and salt.
2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs in a large bowl until smooth.
3. Fold dry ingredients into wet batter just until combined, then divide into liners filling two-thirds full.
4. Bake for 18 to 22 minutes until a toothpick comes out clean; cool completely on a wire rack.
5. Beat softened butter for 3 minutes, then beat in confectioners’ sugar, espresso powder, vanilla, and milk until fluffy.
6. Pipe espresso buttercream over cooled cupcakes and serve.
Notes
Use pure pumpkin puree, not pie mix. Cool cupcakes completely before piping frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 38g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 3g