Friday, October 14, 2011

Pumpkin Espresso Cupcakes

Once the pumpkin kick starts, there's no stoppin it! I'm in full-blown pumpkin mode and I'm pretty pumped about it. I made some really delicious cupcakes last night that were a really big hit at the office yesterday. If you like pumpkin spice lattes (who doesn't?!) then you will like these cupcakes. I changed up the topping from the orginal recipe and I think it was for the better!

Pumpkin Espresso Cupcakes (original from Annie's Eats)

1 1/3c flour
1 1/2T espresso powder
1t baking soda
1t baking powder
1/2t cinnamon
1/16t nutmeg
1/16t cloves
1/2t salt
1c pumpkin puree
1/2c sugar
1/2c dark brown sugar
1/2c oil
2 eggs

1 stick butter, softened
1t pumpkin pie spice
2T caramel
powdered sugar

Preheat to 350F. In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. In a large bowl, beat together pumpkin, sugar, brown sugar, and oil. Add eggs one at a time, mixing after each addition. Add the flour to the large bowl in 2 additions. Mix until just incorporated. Fill liners 2/3 full and bak ~14 minutes. Cool on rack completely.

Beat butter, spice, and caramel until smooth. Add powdered sugar until desired consistency is reached. Frost cooled cupcakes.



  1. Your frosting looks amazing (as well as the cupcake). I can never get mine to look that good... is it because you have a pastry tip?

  2. Yeah I use jumbo pastry tips from Bake it Pretty!