Description
These Pumpkin Spice Latte Cupcakes are a delightful treat, perfectly blending the flavors of pumpkin, coffee, and spices. Easy to prepare and perfect for gatherings, they feature a fluffy texture and a rich coffee buttercream frosting that will impress anyone.
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 your oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
- Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk, starting and finishing with the dry ingredients. Mix until just combined.
- Distribute the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan on a wire rack.
- For the frosting, dissolve the instant espresso in hot water and set aside to cool. Beat the softened butter until creamy, then gradually add in the powdered sugar, espresso, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy, adding more cream if necessary to achieve the desired consistency.
- Once cooled, frost the cupcakes with the coffee buttercream using a piping bag or spatula, and optionally garnish with cinnamon or coffee beans.
Notes
Ensure all ingredients are at room temperature for better mixing results.
These cupcakes can be stored in an airtight container for up to 3 days.
Feel free to adjust the spices according to your taste preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 335
- Sugar: 29g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg