Anyone up for a cupcake? How about some coffee? Even better, how about a pumpkin spice coffee cupcake? This is one of those recipes where I really wish I could just hand you one! You see, I’m a serious coffee lover and well, I think you know how I feel about cupcakes. So combining the two into one light and lovely confection filled with warm fall spices pretty much makes life complete. And that spiced cream cheese frosting? Yeah, we’re definitely going to get to that! So sit down, take a break and join me for a cupcake, okay?
It’s been a hectic and fabulous week in Buttercream Blondie world. I was back home in NY again for the Better Homes and Gardens Style Maker Event, which was incredible and inspiring, and I will tell you all about it in an upcoming post. Then I spent the rest of the week with family and friends hopping all over the city, enjoying a fantastic birthday week. I didn’t realize just how much we have to talk about!
But seriously, these cupcakes. First and only priority right now.
They are made with pumpkin spice coffee! I can’t even tell you how obsessed I am with pumpkin spice coffee so I had to put it in the cupcakes. The result: Fabulously fall, my friends. I used Green Mountain Pumpkin Spice Coffee and it really adds this extra layer of warmth to the cupcakes that basically begs you to eat about three. I also added a little extra zip of cinnamon, which totally adds that extra oomph!
The coffee cupcakes bake up beautifully and they’re so incredibly light. While they’re perfect just like this, let’s get down to business and talk frosting.
I made a spiced cream cheese frosting, that in my humble opinion, is the best cream cheese frosting to ever come out of my kitchen! I’m getting so bold! Normally cream cheese frosting is very sweet so I added a good dose of cinnamon and nutmeg to cut the sweetness and add some warmth to it.
The ingredient that totally seals the deal though is the instant espresso powder. I don’t even know where to begin, it’s like “put the spoon down if you want any to be left for the cupcakes” kind of good!
Then pile on as much of that frosting as you wish. Have I ever told you I like a little cupcake with my frosting?
So the cupcakes are great, the frosting is trouble and together they just taste wonderfully cozy! Now go get that coffee on and get to baking!
- 4 ounces unsalted butter, room temp.
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 tsp. vanilla bean paste -you can also use vanilla extract
- 1 & 1/2 cups AP flour
- 1/2 cup cocoa powder
- 1/4 tsp. cinnamon
- 1t. baking soda
- 1/2 tsp. salt
- 1/2 cup pumpkin spice coffee, room temperature
- 1/2 cup buttermilk
- 7 ounces unsalted butter
- 8 ounces cream cheese
- 1 tsp. freshly grated nutmeg
- 3/4 tsp. cinnamon
- 1 Tbsp. light brown sugar
- 1/2 tsp. instant espresso powder
- 3-4 cups powdered sugar
- chocolate covered espresso beans
- Preheat oven to 375 degrees. Line cupcake tins with paper liners and set aside.
- In the bowl of an electric mixer, cream butter and sugars till light and fluffy.
- Add egg and vanilla, mixing until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and salt.
- Alternate adding the dry ingredients with the coffee and buttermilk.
- Fill cupcake pans 3/4 of the way and bake at 375 degrees for 18-20 minutes rotating once halfway through.
- In the bowl of an electric mixer, cream butter and cream cheese together.
- Add nutmeg, cinnamon, instant espresso powder and light brown sugar.
- Add powdered sugar 1/2 cup at a time so you don not have a sugar shower. Start with 3 cups and then see if you need more. If you are going to spread the frosting on with a spatula, 3 cups may be fine. If you want it stiff so you can pipe it, you will probably need 3 & 1/2 or 4 cups.
- Frost cupcakes once they have completely cooled. I used tip #825.
- Garnish with chocolate covered espresso beans.
I you don't have pumpkin spice coffee, you can substitute with your favorite brew, but I highly recommend the pumpkin spice.
Like I mentioned above: if you are going to frost the cupcakes with a spatula, 3 cups of powdered sugar may be enough. If you want it to be stiff so you can pipe it, you will most likely need 3 & 1/2 - 4. I used 3 & 1/2.
Frosted cupcakes should be stored in an air tight container in the fridge and brought to room temp before serving.
I recommend making these the day you are serving or 1 day before.