Description
These Pumpkin Spice Latte Cupcakes are a delightful treat with a rich blend of spices and coffee, perfect for fall gatherings or as a cozy dessert at home. They’re simple to prepare and are guaranteed to be a hit!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract (for frosting)
- pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk, starting and finishing with dry ingredients. Mix until just combined.
- Distribute the batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean from the center. Let cool completely on a wire rack.
- Dissolve the instant espresso powder in hot water and let it cool. Beat the softened butter in a separate bowl until creamy.
- Slowly add the powdered sugar, dissolved espresso, heavy cream, vanilla extract, and salt to the butter, beating until smooth and fluffy. Adjust with more cream for consistency if needed.
- Frost the cooled cupcakes with the coffee buttercream, and optionally sprinkle with cinnamon or place a decorative coffee bean on top.
Notes
Ensure that the pumpkin puree is pure and not pumpkin pie filling for best results.
You can adjust the spices according to your preference for a more personalized flavor.
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg