Description
These Pumpkin Spice Latte Cupcakes are a delightful treat that combines the flavors of pumpkin and coffee in a simple, easy-to-make treat, perfect for any occasion.
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 flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together softened butter and granulated sugar for about 2-3 minutes until light and fluffy.
- Add eggs one at a time, then mix in pumpkin puree and vanilla extract.
- Gradually mix in the dry ingredients with the butter mixture, alternating with the milk, ending with dry ingredients until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the oven for 18-20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
- Dissolve instant espresso powder in hot water and set aside to cool. Beat softened butter until creamy in a large bowl.
- Gradually add powdered sugar, dissolved espresso, heavy cream, vanilla, and a pinch of salt. Beat until smooth and fluffy, adjusting cream for desired consistency.
- Once cool, frost cupcakes with coffee buttercream using a piping bag or spatula. Top with cinnamon or decorative coffee beans if desired.
Notes
Make sure your butter is softened for easier mixing.
Feel free to add additional spices like allspice for more flavor.
These cupcakes can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg