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Tender and moist Pumpkin Spice Cupcakes recipe with Pumpkin Spice Coffee Butter Cream Frosting via flouronmyface.com #ad

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
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 182 kcal


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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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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