Pumpkin Spice Cupcakes

posted by Krystle Smith on November 4, 2014 4 Comments »

(Last Updated On: March 15, 2019)

Pumpkin Spice Cupcakes: Tender pumpkin spice cake topped with sweetened whipped cream and a decadent caramel drizzle.

Fall seems to be all about the Pumpkin Spice Latte. While I love a piping hot coffee as much as anyone, what if you could combine all those flavors into a baked good?

Well I just did! These Pumpkin Spice Cupcakes contain real pumpkin and a punch of real coffee. You may want to eat these pumpkin spice cupcakes for breakfast, and that’s fine with me. No judgement zone here!

Pumpkin Spice Cupcakes Yields: 2 Dozen Cupcakes

Pumpkin Spice Cupcakes

Servings dozen

Author Krystle

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Ingredients

For the Cupcakes

2 2/3 Cups All-Purpose Flour
3 Tablespoons Good Quality Espresso Powder
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon Plus additional for garnish
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1 Teaspoon Salt
1 Can (15 Ounces) Pumpkin Puree
1 Cup White Sugar
1 Cup Light Brown Sugar
1 Cup Vegetable Oil
4 Eggs
1/2 Cup Coffee Brewed

For The Icing

2¼ Cups Heavy Cream
1/4 Cup Powdered Sugar

Garnish

Caramel Sauce If desired

Instructions

Preheat oven to 350 Degrees F. Line cupcake pans with cupcake liners. Set aside.
In a medium bowl, whisk flour, espresso powder, baking soda/powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, mix pumpkin, sugars, and oil. Add eggs one at a time.
Gradually pour dry ingredients into wet ingredients, a little at a time. Mix until just incorporated.
Fill cupcake lines 3/4 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes.
Brush cupcakes 2-3 times with the brewed coffee. Cool completely.
For the frosting: Whisk cold cream using a chilled bowl/whisk. Gradually add in powdered sugar. Whisk until stiff peaks form.
Pipe onto cupcakes. Garnish with cinnamon and caramel sauce, if desired.