Description
These Pumpkin Spice Latte Cupcakes offer an irresistible blend of pumpkin, warm spices, and a creamy coffee buttercream, making them perfect for cozy gatherings.
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.
- Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, then incorporate pumpkin puree and vanilla extract.
- Gradually mix the dry ingredients into the butter mixture, alternating with milk.
- Divide the batter among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes until a toothpick comes out clean. Cool in the pan on a wire rack.
- Dissolve espresso powder in hot water; set aside to cool. In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, espresso, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy, adjusting cream for desired consistency.
- Once cooled, frost the cupcakes with the coffee buttercream and add a sprinkle of cinnamon or decorative coffee bean if desired.
Notes
Ensure all ingredients are at room temperature for better mixing.
Feel free to add your favorite sprinkles or toppings on the frosting for a festive look.
Store any leftover cupcakes in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg