I almost made it through the month of October without enlisting the help of a can of pumpkin purée and a jar of cinnamon. I don’t like to overdo the pumpkin spice content in my life. I really like to wait until the weather turns. I hold off until a solid week has passed when I don’t have to turn on the A/C. Leaves and raindrops must fall. That is when I know the time has come. In fact, I’m writing this right now, staring out my window contemplatively, watching the rain come down. It’s very Carrie Bradshaw, although while she looked out onto the streets of the Upper East Side, I’m looking into someone’s back yard, with a brick wall obstructing half of my view. Nevertheless, I am officially ready to embrace pumpkin spice in all her glory – let’s start with these Pumpkin Coffee Cupcakes.
Here’s my one very strong opinion on the matter – it’s all to easy to get carried away with the spice. It should be more pumpkin than spice. I usually skip the medley of spices and just stick to cinnamon. In the case of these Pumpkin Coffee Cupcakes, a dash of instant espresso accompanies cinnamon to make a very moist and flavorful pumpkin cupcake. Each cupcake is crowned with a swirl of coffee buttercream and an extra dusting of cinnamon.
- 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
- 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
- Make cupcakes: 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.
- 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.
- Make frosting: 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.
Serving Size:1 cupcake
Amount Per Serving: Calories: 367