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Cinnamon Cupcakes with Pumpkin Coffee Cream Cheese Frosting -- These cinnamon cupcakes are filled and topped with a pumpkin coffee cream cheese frosting that will have you licking the bowl clean! | wearenotmartha.com

Cinnamon Cupcakes with Pumpkin Coffee Cream Cheese Frosting

These cinnamon cupcakes are filled and topped with a pumpkin coffee cream cheese frosting that will have you licking the bowl clean!
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Course: Dessert
Cuisine: American
Keyword: Cinnamon Desserts, Fall Cupcakes, Pumkin Desserts
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 1 dozen cupcakes
Author: Sues

Ingredients

Cinnamon Cupcakes

  • 1 ½ sticks (12 Tbsp) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ½ cup all-purpose flour
  • 1 ½ Tbsp cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk
  • Caramel sauce, for drizzling (optional)
  • Pumpkin spice coffee granules, for topping (optional)

Pumpkin Coffee Cream Cheese Frosting

  • 6 Tbsp unsalted butter, room temperature
  • 8 oz. cream cheese
  • 2 Tbsp pumpkin puree
  • 4 cups powdered sugar
  • 2 Tbsp strongly-brewed pumpkin spice coffee

Instructions

Cinnamon Cupcakes

  • Pre-heat oven to 350 degrees and line a cupcake tin with 12 cupcake papers.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2-4 minutes.
  • Add eggs to bowl one at a time, mixing well after each addition. Mix in vanilla.
  • In a medium bowl, whisk together flour, cinnamon, baking powder, and salt.
  • With mixer on low speed, mix dry ingredients into wet in 3 additions, alternating with milk. Mix in each addition until just incorporated, taking care not to over-mix.
  • Fill each cupcake paper about ¾ of the way full with batter.
  • Bake cupcakes at 350 degrees for 16-19 minutes, until edges are golden and tester comes out clean.
  • Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
  • Once cool, core cupcakes (either with a cupcake corer or by simply using a spoon to scoop a small hole in the middle of the cupcakes).
  • Fill center of cupcakes with about a teaspoon of pumpkin coffee frosting. And then using a Wilton 2D pastry tip (or tip of your choice), pipe frosting on top of cupcakes.
  • Drizzle with caramel sauce, if desired, and sprinkle pumpkin spice coffee granules over the top of decoration.

Pumpkin Coffee Cream Cheese Frosting

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter and cream cheese until creamy, 2-3 minutes.
  • Beat in pumpkin puree.
  • With mixer on low, slowly blend in the confectioner's sugar, cup by cup until well-combined.
  • Mix in pumpkin spice coffee. If buttercream is too thick, add additional additional coffee, 1 Tbsp at a time. If it's too thin, add more powdered sugar or cream cheese (if you don't want the frosting any sweeter).
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