Pumpkin Spice Cupcakes (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1/2 teaspoon baking soda.
03 -
1/2 teaspoon baking powder.
04 -
1 teaspoon ground cinnamon.
05 -
1/2 teaspoon ground ginger.
06 -
1/4 teaspoon ground nutmeg.
07 -
1/4 teaspoon ground cloves.
08 -
1/4 teaspoon salt.
09 -
1/2 cup packed brown sugar.
10 -
1/2 cup granulated sugar.
11 -
1/2 cup unsalted butter, melted.
12 -
3/4 cup canned pumpkin puree.
13 -
1/4 cup brewed espresso or strong coffee.
14 -
2 large eggs.
15 -
1 teaspoon vanilla extract.
16 -
1/2 cup unsalted butter, softened.
17 -
4 cups powdered sugar.
18 -
1/4 cup brewed espresso or strong coffee.
19 -
1 teaspoon vanilla extract.
Instructions:
01 -
Preheat the oven to 350°F (177°C) and line a cupcake tin with paper liners.
02 -
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
03 -
In another bowl, beat together the brown sugar, granulated sugar, and melted butter. Stir in the pumpkin puree, espresso, eggs, and vanilla extract until smooth.
04 -
Gradually mix the dry ingredients into the wet mixture until just combined.
05 -
Divide the batter evenly into the cupcake liners.
06 -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
07 -
For the frosting, beat together the butter, powdered sugar, espresso, and vanilla extract until smooth and fluffy.
08 -
Pipe or spread the frosting onto the cooled cupcakes.
Notes:
01 -
Sprinkle cinnamon on top of the cupcakes for extra autumn vibes.
02 -
Pair the cupcakes with your favorite latte for a cozy fall treat.