Pumpkin Spice Mocha Cupcake Recipe
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree
¼ cup Fireside Pumpkin Pie Mocha coffee powder
Chopped nuts (optional)
Chopped nuts (optional)
Pumpkin Pie Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
4 tablespoons Fireside Pumpkin Pie Mocha coffee powder
Directions
1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin
cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon
cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, baking soda, and
coffee powder; set aside.
2.
Beat 1/2 cup of butter, the white sugar, and brown sugar with an
electric mixer in a large bowl until light and fluffy. The mixture should be
noticeably lighter in color. Add the room-temperature eggs one at a time,
allowing each egg to blend into the butter mixture before adding the next. Stir
in the milk and pumpkin puree after the last egg. Stir in the flour mixture,
mixing until just incorporated. Pour the batter into the prepared muffin cups.
3.
Bake in the preheated oven until golden and the tops spring back
when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before
removing to cool completely on a wire rack.
4.
While the cupcakes are cooling, make the frosting by beating the
cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat
in the confectioners' sugar a little at a time until incorporated. Add the
vanilla extract and coffee powder; beat until fluffy. Let frosting sit for
about an hour in the fridge. Once the cupcakes are cool, frost with the cream
cheese icing and top with chopped nuts if desired.
