Still craving fall flavors? Inspired by the popular Starbucks PSL, this pumpkin spice cupcake made with a hint of chocolate and topped with a light, fluffy cream cheese frosting is irresistible at all times of the year.
—Kate Bernhardt, food editor at Baked.
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
- 3 tablespoon espresso powder
- 2 2/3 cups all-purpose flour
- 1 (15 oz.) can pumpkin puree
- 1 cup sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 4 large eggs (room temperature)
- ½ cup espresso, for brushing
For the frosting:
- 2 (8 oz) packages light cream cheese (room temperature)
- 1 stick butter (room temperature)
- 7 ½-8 cups confectioners’ sugar
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Line cupcake pans with paper liners and spray with non-stick cooking spray.
- In a bowl, combine baking soda, baking powder, cinnamon, nutmeg, cloves, salt, espresso powder and flour. Set aside.
- In an electric mixer, combine the pumpkin, sugar, brown sugar, oil and buttermilk. Add the eggs one at a time.
- With the wet ingredients on low speed, add the dry ingredients in three batches, mixing until just combined.
- Fill the cupcake lines ¾ full. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
- Transfer to wire racks and let cool for 5 minutes.
- While the cupcakes are still warm, brush them times with espresso. Let cool completely.
For the frosting:
- Combine cream cheese and butter until smooth.
- Add vanilla and cinnamon
- Gradually add in confectioners’ sugar (one cup at a time) until well combined.
- Frost cupcakes.
This story was originally featured in Baked’s Fall 2013 issue. To read more, click here.