Preheat your oven to 180C/160C fan and line a 12 hole muffin tray with large cupcake cases/muffin cases
Cream together the butter and light brown sugar with an electric beater until smooth.
Add in the beaten eggs, flour, pumpkin spice, vanilla and Instant coffee dissolved in 1tbsp boiling water, and beat again for about 20-30 seconds on a medium speed
Using a cookie scoop, scoop your batter into your cases and bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Beat the softened butter until smooth – this can take a couple of minutes.
Add in the icing sugar, pumpkin spice, vanilla and beat fully making sure the sugar is fully incorporated!
If it's a little still, add in one tablespoon of boiling water to loosen slightly, 1tbsp at a time. I use my KitchenAid with a paddle attachment for frostings as the machine can make it so much lighter and fluffier!
Decorate your cupcakes how you like. I used a large star tip, pumpkin shaped marshmallows, and some Halloween sprinkles – ENJOY!
You can use more or less pumpkin spice if you wish, but I felt that 1.5 tsps for the sponges and 1/2 tsp for the buttercream was ideal. The mix of the vanilla as well gives it the sweetness you need! If you want to try real pumpkin cupcakes however, try my pumpkin cupcakes!
My homemade pumpkin spice mix is so easy, and the recipe can be found at the bottom of this page.
I found these cute little marshmallow pumpkins in Asda, as well as the sprinkles!
These cupcakes will last in an airtight container for 2-3 days!