Pumpkin Cupcakes with Espresso Cream Cheese Frosting
These Pumpkin Cupcakes with Espresso Cream Cheese Frosting from Chef Amanda Haba are the ultimate fall dessert! Featuring moist, spiced pumpkin cupcakes topped with a rich, espresso-flavored cream cheese frosting, this recipe combines cozy autumn flavors in every bite.
Pumpkin Cupcakes with Espresso Cream Cheese Frosting
Margret D
24
15 minutes
15 minutes
These Pumpkin Cupcakes with Espresso Cream Cheese Frosting are the perfect fall indulgence! The frosting is made with Dreidoppel Espresso Flavor Paste, adding a rich coffee kick that complements the warm spices in the cupcake.
Ingredients
Cup Cakes
- 3 ½ C All Purpose Flour
- 1 tsp Baking Soda
- 3 tsp Baking Powder
- 1 tsp Salt
- 4 tsp Cinnamon
- 1 C Brown Sugar
- 2 Tbsp Granulated Sugar
- 1 Can of Pumpkin Puree
- 1 C Vegetable Oil
- 4 Whole Eggs
- 2 Tbsp Vanilla Extract
Espresso Cream Cheese Frosting
- 8 oz Cream Cheese (Softened)
- 3 Stick of Butter (Softened)
- 2 ½ C Water (Room Temperature)
- 2 Tbsp + 1 tsp Vanilla Extract
- 2 Tbsp Dreidoppel Espresso Flavor Paste
- 3 C Powdered Sugar (Sifted)
- 2 Tbsp Cream or Milk
Directions
Cupcakes
- Preheat your oven to 350°F (180°C) and line a cupcake tin with liners
- Sift the dry ingredients into a bowl and set aside.
- In a large mixing bowl, whisk together the wet ingredients.
- Gradually add the dry ingredients and flavoring to the wet mixture, stirring until combined.
- Scoop the batter into the cupcake liners. Bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Frosting
- In a stand mixer fitted with the paddle attachment, mix the cream cheese, butter, cream, and powdered sugar until smooth.
- Switch to the whisk attachment. On medium speed, add the water, vanilla, and espresso paste, mixing until well combined.
- Pipe the frosting onto the cooled cupcakes and sprinkle with cinnamon, if desired.
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