Description
Enjoy these delightful Pumpkin Spice Latte Cupcakes showcasing a rich pumpkin flavor, warm spices, and a creamy coffee buttercream. Perfect for seasonal events or a cozy dessert at home!
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 sugar until light and fluffy, approximately 2-3 minutes.
- Add the eggs one at a time, mixing in the pumpkin puree and vanilla extract afterward.
- Gradually add the dry ingredients to the mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Distribute the batter evenly in the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
- Dissolve the instant espresso in hot water and let cool. In another bowl, beat the softened butter until creamy.
- Add the powdered sugar, dissolved espresso, heavy cream, vanilla, and salt, then beat until smooth. Adjust consistency as needed with more cream.
- Once cooled, frost the cupcakes with the coffee buttercream and optionally sprinkle with cinnamon or top with a coffee bean.
Notes
Make sure your butter is softened for easy mixing.
For extra flavor, consider using homemade pumpkin puree.
Store any leftover cupcakes in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg