Description
Lightly spiced pumpkin cupcakes are crowned with a swirl of simple espresso buttercream.
Ingredients
- 2 cups All-purpose Flour
- 2 cups Granulated Sugar
- 1 Tablespoon Ground Cinnamon
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt (Diamond Crystal)
- 1-½ teaspoon Instant Espresso Powder
- 1 cup Vegetable Oil
- 1 can (15 Oz. Size) Pure Pumpkin Purée
- 4 Large Eggs
- FOR THE FROSTING:
- 1 stick Unsalted Butter, Room Temperature
- 3-½ cups Confectioners Sugar (Sifted)
- 3 Tablespoons Brewed Espresso, Chilled
- ½ teaspoons Pure Vanilla Extract
- 1 pinch Salt
Preparation
Preheat oven to 350°F. Line 20 muffin cups with paper liners, set aside.
In a medium bowl, whisk flour, sugar, cinnamon, baking soda, salt, and espresso powder. In another bowl, whisk 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.
For the 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 a pinch of salt. Mix until well combined. Spread a generous amount of frosting over each cupcake.
