Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 tablespoon instant espresso powder
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 ½ teaspoons instant espresso powder (dissolved in 1 teaspoon hot water)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
- Ground cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and instant espresso powder. Ensure there are no large clumps of espresso powder remaining so the flavor distributes evenly.
- In a large mixing bowl, beat the pumpkin puree, granulated sugar, and brown sugar together until smooth. Add the vegetable oil and eggs, whisking vigorously until the mixture is fully emulsified and glossy. Using oil instead of butter ensures the cupcakes stay soft even when stored in the refrigerator.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain; overmixing will lead to a tough cupcake. Divide the batter evenly among the 12 liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting. Beat the softened butter in a stand mixer for 3-5 minutes until pale and fluffy. Add the powdered sugar one cup at a time on low speed. Stir in the dissolved espresso, vanilla, and heavy cream. Increase the speed to high and whip for another 2 minutes until the frosting reaches a pipeable consistency.
- Pipe the espresso buttercream onto the cooled cupcakes using a large round tip to mimic the foam on a latte. For a finishing touch, lightly dust the tops with ground cinnamon or pumpkin pie spice. You can even add a small cinnamon stick or a drizzle of caramel for an extra fancy presentation.
- Cook Time: 40 minutes