Moist cupcakes with pumpkin, warm spices, and espresso cream cheese frosting, perfect for cozy autumn moments.
# What you'll need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/2 cup brewed strong coffee, cooled
10 - 1/2 cup canned pumpkin puree
11 - 1/2 cup granulated sugar
12 - 1/2 cup packed light brown sugar
13 - 1/2 cup vegetable oil
14 - 2 large eggs, room temperature
15 - 1 teaspoon vanilla extract
→ Espresso Cream Cheese Frosting
16 - 8 ounces cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 2 cups powdered sugar, sifted
19 - 1 tablespoon espresso or strong coffee, cooled
20 - 1/2 teaspoon vanilla extract
21 - Pinch of ground cinnamon (optional, for garnish)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
03 - In a large bowl, whisk coffee, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 - Fold dry ingredients into wet mixture gently until just combined, avoiding overmixing.
05 - Divide batter evenly into liners, filling each about two-thirds full.
06 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
07 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in espresso and vanilla extract until well combined.
08 - Spread espresso cream cheese frosting over cooled cupcakes and garnish with a pinch of cinnamon if desired.
