Yields 12 cupcakes1 batch of coffee cream cheese frosting is 3367 calories
Prep Time20 minutesmins
Cook Time25 minutesmins
Cooling time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 1unfrosted cupcake
Calories: 214kcal
Author: Patty K-P
Ingredients
Pumpkin Spice Cupcakes
1 1/4cupsall-purpose flour, sifted
1teaspoonground cinnamon
1/2teaspoonground ginger
1/2teaspoonground allspice
1/4teaspoonground nutmeg
1/4teaspoonground cloves
1teaspoonbaking powder
1/4teaspoonsalt
1/2cuppumpkin puree (not pumpkin pie mix)
1/2cupfull fat sour cream, room temperature
2teaspoonspure vanilla extract
1/2cup(1 stick) unsalted butter, room temperature
1cupgranulated sugar
2eggs, room temperature
Coffee Cream Cheese Frosting
1(8-ounce) package cream cheese, room temperature
1/2cup(1 stick) unsalted butter, room temperature
Pinchof salt
1/4teaspoonvanilla extract
3 3/4cupspowdered sugar, sifted
3/4teaspooninstant coffee granules
Up to 3 teaspoons milk
Instructions
Pumpkin Spice Cupcakes
Preheat oven to 350°F and line a standard muffin pan with paper liners.
Into a large bowl, sift together the flour, cinnamon, ginger, allspice, nutmeg, cloves, baking powder and salt. Whisk to combine. Set aside.
In a small bowl, mix the pumpkin puree with the sour cream until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, scraping down the sides of the bowl as necessary.
Reduce the speed to low and add the eggs, one at a time, adding only the next egg once just a streak of the last egg remains. Scrape down the sides of the bowl, add the vanilla, and mix on low just to combine.
With the mixer on low, add the flour mixture in three additions, alternating with the pumpkin mixture, and beginning and ending with the flour mixture. Once the last addition of the flour mixture has been added, mix until just a few streaks of flour remain. Remove bowl from the mixer and mix by hand using a rubber spatula until no flour streaks remain.
Divide the batter evenly among the prepared muffin pan (about 3/4 full). Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for about 10 minutes. Transfer to a cooling rack to completely cool.
Frost with cinnamon cream cheese frosting (recipe follows).
Coffee Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until combined and smooth. Scrape down the sides of the bowl and beat to combine. Add the salt and vanilla and beat to combine.
Reduce the speed to low and slowly add the powdered sugar. Once all the sugar has been added, increase the speed to medium and beat until smooth and fluffy. Add the coffee and 1 teaspoon of milk and beat on medium until combined. Stop here if you're happy with the consistency. For a thinner consistency, add more milk.
Notes
Note: For a smooth frosting where the coffee granules are not visible, heat 1/4 cup of milk in the microwave for a few seconds, just until warmed. Dissolve the coffee granules in the milk and add the mixture 1 teaspoon at a time after adding the sugar until desired consistency is reached.*Pro-tip: To quickly bring eggs to room temperature, submerge them in a bowl of warm water for a few minutes before using.