by: Tieghan Gerard
Cook Time
25 minutes
Prep Time
20 minutes
Yield
24 cupcakes
Total Time
25 minutes
Prep Time
20 minutes
Yield
24 cupcakes
ingredients
- Pumpkin Cupcake Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- ½ cup sour cream or Greek yogurt
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup milk
- Espresso Frosting Ingredients
- 2 sticks salted butter, at room temperature
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon instant espresso
- 1 tablespoon vanilla extract
- 2–3 cups powdered sugar
directions
- For cupcakes: Preheat oven to 350°F. Line 24 cupcake molds with paper liners. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and sour cream, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Stream in the milk, beating until just combined. Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22–25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.
- For frosting: Melt together 1 stick butter, brown sugar and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from heat and add to the bowl of a stand mixer. Place the bowl in the freezer for 15 minutes (or fridge for longer), or until cool to touch. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, espresso powder, vanilla and powdered sugar. Beat together until well combined, adding more sugar as needed.
- Frost each cupcake. Garnish with cinnamon sticks, if desired.
