If you enjoy pumpkin spiced lattes with salted caramel then, you’ll enjoy these Pumpkin Espresso Cupcakes! Packed with pumpkin spice flavor, having a tender crumb and are highly addicting.
- 1 1/2 cups (180 grams) all purpose flour
- 2 teaspoons (3 grams) espresso powder or instant coffee powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 large eggs (100 grams), room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (110 grams) brown sugar
- 3/4 cup (183 grams) pure pumpkin puree
- 1/3 cup (75 grams) sour cream
- 1 teaspoon (5 grams) pure vanilla extract
- 1/2 cup (120 grams) vegetable oil
SALTED CARAMEL FROSTING
- 1 cup (226 grams) unsalted butter
- 2 cups (440 grams) brown sugar
- 1/2 cup (120 grams) heavy cream
- 4 cups (460 grams) powdered sugar
- 2 teaspoons (6 grams) Kosher salt
- 2 teaspoons (6 grams) flaked sea salt (optional)
- PUMPKIN CUPCAKES: Heat oven to 350°F (175°C). Line 12 cupcake wells with a cupcake liner; set aside. In a medium bowl, whisk together flour, espresso, baking powder, baking soda, cinnamon, allspice, ginger, salt, cloves and nutmeg; set aside.
- In a bowl fitted to an electric stand mixer with the paddle attachment, beat on medium to high speed eggs while gradually adding granulated sugar and brown sugar until light and fluffy, about 3 minutes. Mix in pumpkin, sour cream and vanilla until just combined.
- While the electric mixer is ON, slowly add in the flour mixture alternating with oil beginning and ending with the flour mixture. Continue to mix on low to medium speed until just combined. Fill each cupcake liner about 3/4 full which is about 1/4 cup of batter.
- Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Let cupcakes rest in the pan for 1 minute before carefully removing them onto a wire rack to cool to room temperature.
- SALTED CARAMEL FROSTING: Meanwhile, in a 2-quart saucepan, melt butter over medium-high heat. Add brown sugar and boil for 1 minute, whisking continuously. Decrease heat to medium, add heavy cream and continue to whisk for 2 minutes.
- Remove from heat and reserve 1/2 cup caramel in a small bowl; set aside. This will be used to drizzle the cupcakes. Transfer the remaining caramel to a large bowl fitted to an electric stand mixer with the paddle attachment. Allow caramel to cool until room temperature. Caramel will thicken which is normal.
- Once cooled, mix in powdered sugar 1 cup at a time and 1 teaspoon of Kosher salt on low to medium speed. Mix in more powdered sugar until frosting has thickened and is smooth and spreadable. Add remaining Kosher salt if needed.
- ASSEMBLY: In a large piping bag fitted with a closed star tip (I used Wilton 2D), fill the bag about 3/4 full, twist the wide-end opening of the bag to push down and seal in the frosting. Pipe swirls clockwise or counterclockwise beginning toward the outer edge of the cupcake and working inward toward the center at each layer of the swirl. Drizzle caramel sauce over the frosting and sprinkle with sea salt.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Cupcakes
- Cuisine: American
Keywords: pumpkin cupcakes, pumpkin spiced cupcakes, salted caramel frosting, salted caramel buttercream, pumpkin espresso