Description
Enjoy the cozy flavors of fall with these delicious Pumpkin Spice Latte Cupcakes. They’re a perfect treat for the season, combining the beloved taste of pumpkin spice with a moist and fluffy cupcake base.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk
- 1/4 cup brewed strong coffee or espresso, cooled
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup brewed strong coffee or espresso, cooled
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- Optional: Ground cinnamon for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the pumpkin puree, buttermilk, and cooled coffee.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Pour in the pumpkin mixture and mix until just combined.
- Add the remaining dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the cooled coffee and heavy cream, beating until smooth and creamy.
- Stir in the vanilla extract, pumpkin pie spice, and pinch of salt.
- Once the cupcakes are completely cooled, frost them generously with the pumpkin spice latte frosting.
- Dust with ground cinnamon if desired.
Notes
- Ensure your pumpkin puree is not pie filling.
- Do not overmix the batter for tender cupcakes.
- Let cupcakes cool completely before frosting.
- Brewed coffee can be replaced with water if you prefer no coffee flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 350-400 (varies with frosting)
- Sugar: Approx. 40-50g
- Sodium: Approx. 150-200mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 12-15g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approx. 45-55g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 80-100mg