Pumpkin Cupcakes with Spiked Cream Cheese and Coffee Frosting

I said that the last post was the final ode to NM.

That was mostly true.

Before we left Las Vegas, NM for Taos, we stopped at Charlie’s Spic ‘n Span for a huge (and delicious) breakfast burrito.  We had to stop by the bakery case before we left.

Check out those cream puffs.

But, what spoke to me the most were some pumpkin cupcakes.   We bought one and shared it that afternoon.  The cupcakes were good but what struck me was the frosting that had a hint of coffee.  What a genius move—pumpkin cupcakes and coffee.   Whoa!

I went super easy with the cupcakes and just dumped a pumpkin spice pudding mix into a yellow cake mix.   (Cheating, right?)

But this frosting was worth posting.

Spiked Cream Cheese and Coffee Frosting

Use these on pumpkin cupcakes or muffins. Unbelievable.


  • 1 pkg. (8 oz.) cream cheese, softened
  • 2 T. butter, softened
  • 2 T. strong coffee, cooled (I used an instant espresso.)
  • 1 T. Baileys Irish Cream (optional)
  • 3-4 c. sifted powdered sugar


  1. Place cream cheese and butter in a bowl of a stand mixer. Using the paddle attachment, mix until smooth.
  2. Add the cooled coffee and Baileys and mix until fluffy.
  3. Add powdered sugar a cup at a time until desired consistency is achieved. Beat another 3-5 minutes.

The Hubs took a dozen to work and they were snatched up immediately.   I took some later in the week…same thing.   I doubt you can buy the pumpkin spice pudding mix throughout the year, but this combo really did make some delicious cupcakes!

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