Pumpkin Coffee Cupcakes

Sep 27, 2024Cupcakes Recipes

  • 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
  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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