Pumpkin Spice Cupcakes

Whoa, this is a bonus post like you have never seen! You get three recipes for the price of one!

First up are these tender and moist Pumpkin Spice Cupcakes topped with the best Pumpkin Spice Buttercream Frosting.

Then I'm going to share with you the instructions on How to Make Pumpkin Spice Coffee Concentrate so you can add a special kick to the Pumpkin Spice Buttercream frosting. 

Coffee Fall Flavors

Fall is here and you know what that means?

That means Pumpkin Spice Coffee!

I love Pumpkin Spice coffee so much!

It should be available all year long but since it's not I stock my freezer with bags of New England Pumpkin Spice Coffee so I can enjoy it after it is no longer available.

Pumpkin Spice Cupcakes

This Pumpkin Spice Cupcake recipe requires a little planning.

Before you can make the frosting you will need to make some Pumpkin Spice Cold Brew Coffee Concentrate.

Cold brew Pumpkin Spice coffee concentrate is very easy to make but you will need to start at least 24 hours before you plan to make the Pumpkin Spice Frosting.

The long cold brew time is what makes this pumpkin spice coffee concentrate strong enough to flavor the Pumpkin Spice Coffee Butter Cream Frosting and then you'll be able to enjoy a delicious Pumpkin Spice Iced Coffee with the leftover pumpkin spice coffee concentrate.

How To Make Pumpkin Spice Coffee Concentrate

• Measure 1 cup (affiliate link)  New England Coffee Pumpkin Spice coffee grounds into a quart size mason jar.
• Fill the jar with cold water, stirring the coffee grounds.
• Cover and allow to steep for 24 hours.
• Strain the coffee grounds through a fine mesh strainer lined with a coffee filter or cheesecloth.
• When you get to the last of the grounds in the jar add about ½ cup of water and agitate then pour through the filter.
• Store the Pumpkin Spice cold brew coffee concentrate in the refrigerator.
• Makes about 1 quart of coffee concentrate.

I think these are the best Pumpkin Spice Cupcakes I have ever tasted.

The Pumpkin Spice Cupcakes are so moist.

Be warned you may overindulge if you make this recipe. I couldn't stop eating them!

Cupcake Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground pumpkin pie spice
• pinch salt
• ½ cup softened unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• ½ cup buttermilk
• ½ cup warm water

Directions

1. Preheat the oven to 375 F. degrees and prepare a cupcakes pan with cupcake liners.
2. Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
3. Using a handheld mixer or a stand mixer cream the butter and sugar on medium
   for 3 minutes.
4. Next, beat the egg and vanilla extract in until completely incorporated.
5. Scrape the bowl and add the pumpkin puree and beat 2 minutes.
6. Combine the buttermilk and warm water.
7. Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
8. Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
9. Evenly divide the batter between 20-24 cupcake wells filled ¾th full.
10. Bake for 18 minutes turning the pan halfway through the baking time.
11. Remove the pan from the oven and allow to cool for 10 minutes.
12. Remove the cupcakes from the pan to cool completely on a wire rack.
13. Makes 20-24 cupcakes.

Buttercream Ingredients

• 1 stick butter, softened
• 2 ¼ cup powdered sugar
• 4 tablespoons cold brew pumpkin spice coffee concentrate

Directions

1. Add the softened butter to a bowl and beat on high one minute.
2. Add 2 cups of the sugar to the bowl one cup at a time beating it on medium-high until creamy.
3. Scrape the bowl and beat for 2 minutes.
4. Add the coffee concentrate to the bowl and beat for 2 minutes on high.
5. Add the remaining ¼ cup of powdered sugar to the bowl and beat until fluffy. If the frosting looks like it is too thin or separating add 1 tablespoon of powdered sugar until the desired consistency. The frosting should be very thick and creamy.
6. Frost the completely cooled cupcakes.

More pumpkin recipes

Pumpkin Spice Cupcakes

Arlene Mobley - Flour On My Face

These tender and moist Pumpkin Spice Cupcakes are topped with the best Pumpkin Spice Buttercream Frosting.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 182 kcal

Ingredients  

1x2x3x

Pumpkin Spice Cold Brew Concentrate

• ▢ 1 cup New England Coffee Pumpkin Spice Coffee grounds
• ▢ 1 quart cool water

Pumpkin Spice Cupcake

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 teaspoon ground pumpkin pie spice
• ▢ pinch salt
• ▢ ½ cup softened unsalted butter
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup pumpkin puree
• ▢ ½ cup buttermilk
• ▢ ½ cup warm water

Pumpkin Spice Coffee Butter Cream Frosting

• ▢ 1 stick butter (softened)
• ▢ 2 ¼ cup powdered sugar
• ▢ 4 tablespoons cold brew pumpkin spice coffee concentrate

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Instructions 

Pumpkin Spice Cold Brew Concentrate Directions

• Measure 1 cup New England Coffee Pumpkin Spice coffee grounds into a quart size mason jar.
• Fill the jar with cold water, stirring the coffee grounds.
• Cover and allow to steep for 24 hours.
• Strain the coffee grounds through a fine mesh strainer lined with a coffee filter or cheese cloth.
• When you get to the last of the grounds in the jar add about ½ cup of water and agitate then pour through the filter.
• Store the Pumpkin Spice cold brew coffee concentrate in a jar in the refrigerator.

Pumpkin Spice Cupcake Directions

• Preheat the oven to 375 F. degrees and prepare a cupcake pan with cupcake liners.
• Whisk the flour, baking soda, pumpkin pie spice and salt in a bowl and set aside.
• Using a handheld mixer or a stand mixer cream the butter and sugar on medium for 3 minutes.
• Next, beat the egg and vanilla extract in until completely incorporated.
• Scrape the bowl and add the pumpkin puree and beat 2 minutes.
• Combine the buttermilk and warm water.
• Alternately add half the liquid and half the flour mixture to the bowl while beating on low.
• Once all the ingredients have been added to the bowl beat on medium for 2 minutes.
• Evenly divide the batter between 20-24 cupcake wells filled ¾th full.
• Bake for 18 minutes turning the pan halfway through the baking time.
• Remove the pan from the oven and allow to cool for 10 minutes. Remove the cupcakes from the pan to cool completely on a wire rack.

Pumpkin Spice Coffee Butter Cream Frosting Directions

• Add the softened butter to a bowl and beat on high one minute.
• Add 2 cups of the sugar to the bowl one cup at a time beating it on medium-high until creamy.
• Scrape the bowl and beat for 2 minutes.
• Add the coffee concentrate to the bowl and beat for 2 minutes on high.
• Add the remaining ¼ cup of powdered sugar to the bowl and beat until fluffy. If the frosting looks like it is too thin or separating add 1 tablespoon of powdered sugar until the desired consistency. The frosting should be very thick and creamy.
• Frost the completely cooled cupcakes.

Nutrition

Serving: 1ServingCalories: 182kcalCarbohydrates: 26gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 147mgPotassium: 37mgFiber: 1gSugar: 20gVitamin A: 1447IUVitamin C: 1mgCalcium: 14mgIron: 1mg

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