Description
Moist and warmly spiced pumpkin cupcakes topped with luscious espresso cream cheese frosting. The perfect cozy treat for fall gatherings, afternoon coffee breaks, or anytime you crave a balance of earthy sweetness and bold espresso flavor.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin spice mix
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon espresso powder
2 1/2 cups powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin spice, and salt.
3. In a large bowl, beat together pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture. Mix just until combined.
5. Divide the batter evenly into cupcake liners, filling each about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
7. For the frosting, beat the cream cheese and butter together until fluffy.
8. Add vanilla and espresso powder; mix to combine.
9. Gradually add powdered sugar and beat until smooth and pipeable.
10. Frost cooled cupcakes with a piping bag or spatula. Garnish with a sprinkle of pumpkin spice if desired.
Notes
Make sure your cream cheese and butter are at room temperature for ultra-smooth frosting.
Do not overmix the cupcake batter to avoid dense cupcakes—mix just until the flour disappears.
You can make the cupcakes a day ahead; store unfrosted ones in an airtight container and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin cupcakes, espresso frosting, fall desserts, cream cheese frosting