Ingredients
Scale
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup strong brewed coffee or espresso
- 1 tsp vanilla extract
Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup light brown sugar, packed
- 1 tsp cinnamon
- 2–3 cups powdered sugar
- 1–2 tbsp heavy cream or milk (optional for desired consistency)
Instructions
Cupcake Preparation:
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Mix the dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Cream the butter and sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
- Incorporate pumpkin and coffee: Mix in the pumpkin puree, brewed coffee (or espresso), and vanilla extract until smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet, mixing until just combined.
- Fill the cupcake liners: Divide the batter evenly among the liners, filling each about ⅔ full.
- Bake: Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Frosting Preparation:
- Cream the butter and cream cheese: In a large bowl, beat together softened butter and cream cheese until smooth.
- Add brown sugar and cinnamon: Mix in the brown sugar and cinnamon until well combined.
- Add powdered sugar: Gradually beat in the powdered sugar, ½ cup at a time, until the frosting reaches your desired consistency.
- Adjust with cream (optional): If needed, add 1-2 tbsp of heavy cream for a smoother texture.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously