Pumpkin Spice Cupcakes
These tender and moist Pumpkin Spice Cupcakes are topped with the best Pumpkin Spice Buttercream Frosting.
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Pumpkin Spice Cold Brew Concentrate
Pumpkin Spice Coffee Butter Cream Frosting
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.
Calories: 182kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 147mg | Potassium: 37mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1447IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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