Ingredients
1.5 cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.5 cup unsalted butter, softened
0.5 cup granulated sugar
0.5 cup light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
2 tsp instant espresso powder (dissolved in 1 tbsp hot water)
1 cup pure pumpkin puree
Frosting: 8 oz mascarpone, 0.5 cup heavy cream, 0.5 cup powdered sugar
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract and the dissolved espresso powder.
Step 5: Alternately add the dry ingredients and the pumpkin puree to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Fill each cupcake liner about two-thirds full with the moonlight pumpkin spice latte cupcakes batter.
Step 7: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: While the cupcakes cool, beat the mascarpone, heavy cream, and powdered sugar together until stiff peaks form.
Step 9: Pipe the frosting onto the cooled moonlight pumpkin spice latte cupcakes and dust with extra espresso powder or cinnamon.
Notes
For a stronger coffee kick, add an extra teaspoon of espresso powder to the frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin spice, latte cupcakes, fall baking, espresso cupcakes, moonlight cupcakes
