Pumpkin Cupcakes with Espresso Cream Cheese Frosting

Try a pumpkin spice latte but in ultimate cupcake form! Enjoy a comforting pumpkin spice cupcake topped with a decadent espresso cream cheese frosting that embodies the best parts of fall!

Pumpkin spice lattes don’t actually have real pumpkin in it. Not that I would know, I ordered a PSL once out of hype and never thought to revisit the concept. But these incredible cupcakes absolutely have real pumpkin in them.

Pumpkin is the key ingredient that makes the cupcake moist, similar to how banana acts in banana bread. At the same time, these cupcakes are light, comforting, and could honestly be eaten on their own. I mean, look at that texture.

I could barely wait to frost them!! And when I got to the frosting, I was tempted to eat that all on its own too. Think creamy, decadent, espresso flavor with an underlying tang of cream cheese. I considered just spreading the cream cheese frosting on toast because of how perfectly all the flavors melded together.

Frost the cozy cupcake with a generous dollop of decadent espresso cream cheese frosting and you’ll get the perfect fall dessert. I also recommend topping the cupcake with toasted pecans for extra fall flair and texture. No need to go out and pay for an overpriced PSL when you can make your own (with real pumpkin!) in cupcake form!

Pumpkin Spice Cupcakes

I adapted this recipe for the cupcakes, altering the sugar content because I prefer my desserts to be less sweet. Feel free to use the normal amount! This recipe is great because it comes together in less than 15 minutes and doesn’t require softening butter which takes more planning ahead.

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. If desired, keep another muffin pan on hand. I ended up making 14 cupcakes because of how I filled the cups.

Mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a whisk or wooden spoon to mix until completely combined and no streaks remain.

Scoop the batter into liners, filling up to at least ⅔ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before frosting.

Espresso Cream Cheese Frosting

As I mentioned, I am obsessed with this frosting. The espresso flavor balances with the cream cheese to create a frosting that blows any standard buttercream away. I especially like how the strong flavors add a degree of complexity to the dessert rather than just adding sweetness. Let’s make it!!

First, dissolve the instant coffee granules in vanilla extract. Feel free to add a splash of water or milk so that it was easier to pour later on.

Using a mixer fitted with a paddle attachment, cream the cream cheese and butter on medium-high speed until well combined, around 2 minutes. Sift in powdered sugar and beat on low speed until incorporated, around 2 minutes. Add in coffee vanilla extract mixture and beat to combine.

I wanted the espresso flavor to be stronger so I added in an additional ½ tsp of coffee extract. Taste and adjust accordingly. I like my frosting less sweet but feel free to add in more.

After the cupcakes have cooled, frost and top with optional toasted pecans. I used a 1M tip to frost.

These delicious cupcakes are guaranteed to impress, so let me know if you try it out!

For more mini dessert delights, check out my Mini Bananas Foster Cheesecakes and my Earl Grey Cupcakes with Salted Caramel!