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Pumpkin Spice Latte Cupcakes Irresistible Fall Treat

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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons pumpkin spice blend - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - ½ cup strong brewed coffee, cooled to room temperature - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup unsalted butter, softened - 4 cups powdered sugar - ½ teaspoon vanilla extract - 2 tablespoons brewed coffee, cooled - 1 tablespoon pumpkin spice blend - A pinch of salt Gathering fresh, quality ingredients makes a big difference in taste. For the dry mix, use all-purpose flour for a soft texture. Baking powder and baking soda help the cupcakes rise. Always add salt to enhance the natural flavors. A good pumpkin spice blend is key; it adds that cozy autumn taste. For the wet mix, soften the butter to cream easily with the sugar. Granulated sugar brings sweetness and helps create a fluffy texture. Eggs provide structure and moisture. Canned pumpkin puree keeps the cupcakes moist and adds flavor. Strong brewed coffee is a must; it amps up the pumpkin spice latte vibe. Don't forget vanilla extract for extra depth. Buttermilk adds a tender crumb, making the cupcakes delightfully soft. For the frosting, start with softened butter. It helps create a smooth, creamy base. Powdered sugar adds sweetness and helps with texture. The brewed coffee and pumpkin spice blend in the frosting echo the flavors from the cupcakes. A pinch of salt balances the sweetness perfectly. With these ingredients ready, you're one step closer to baking tasty pumpkin spice latte cupcakes! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a 12-cup cupcake tin with festive paper liners. - In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons pumpkin spice blend. - Whisk these dry ingredients well to ensure even distribution. - In a large mixing bowl, beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy. - This should take about 3-5 minutes. - Gradually add in 2 large eggs, mixing thoroughly after each one. - Pour in 1 cup canned pumpkin puree, ½ cup cooled coffee, and 1 teaspoon vanilla extract. - Mix everything until it is well combined. - Slowly add the dry mixture to the wet mix, alternating with ½ cup buttermilk. - Start and finish with the dry ingredients. - Gently mix to avoid overmixing. - Use a scoop or spoon to fill each cupcake liner about ¾ full with batter. - Bake in the preheated oven for 18-20 minutes. - To check for doneness, insert a toothpick into the center; it should come out clean. - In another bowl, beat 1 cup softened butter until creamy. - Gradually mix in 4 cups powdered sugar on low speed. - Add ½ teaspoon vanilla extract, 2 tablespoons cooled coffee, 1 tablespoon pumpkin spice blend, and a pinch of salt. - Beat until fluffy and well-combined. Now you have all the steps to make these delightful cupcakes! Enjoy the process and the wonderful smells wafting through your kitchen. To check if your cupcakes are done, use a toothpick. Insert the toothpick into the center of a cupcake. If it comes out clean, your cupcakes are ready. If the toothpick has batter on it, bake for a few more minutes. Ovens can vary. If your oven runs hot or cold, you might need to adjust the baking time. Start checking for doneness at 15 minutes for smaller ovens, and at 20 minutes for larger ones. This helps ensure perfect cupcakes every time. Using piping bags can help you frost cupcakes beautifully. Fill the bag with frosting and twist the top to seal it. Squeeze gently to create swirls or peaks. Practice makes perfect, so don't worry if your first try isn't great! For perfect frosting, mix until fluffy. The frosting should hold its shape but still be spreadable. If it’s too thick, add a little coffee or milk. If it’s too thin, add more powdered sugar until you reach the right consistency. Make your cupcakes pop by sprinkling extra pumpkin spice on top. This adds a nice touch and emphasizes that fall flavor. You can also add a few coffee beans for a chic look. When serving, arrange the cupcakes on a rustic wooden platter. This adds a cozy feel to your dessert table. A beautiful presentation can make your treats even more inviting to guests! Pro Tips Storage Tip: Once frosted, store your cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain freshness. Flavor Boost: For a richer flavor, use freshly brewed espresso instead of regular coffee in both the cupcake batter and frosting. Texture Trick: Ensure your butter is softened to room temperature for the frosting to achieve the perfect creamy consistency without any lumps. Garnish Game: Elevate your presentation by adding caramel drizzle on top of the frosting or placing a dollop of whipped cream before serving for a latte-style finish. {{image_4}} To make these cupcakes vegan, you can easily swap out eggs. Use flaxseed meal or applesauce in place of eggs. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Applesauce works as a great substitute too; use 1/4 cup for each egg. Next, you need plant-based butter. It works just like regular butter, giving that rich flavor. Use non-dairy milk, such as almond or oat milk, instead of buttermilk. This will keep the cupcakes moist and tasty. If you need gluten-free cupcakes, choose a good gluten-free flour blend. Look for blends that include rice flour, tapioca flour, and potato starch. These give the best texture. When baking gluten-free, be careful with mixing. Gluten-free flour can dry out the batter, so blend just until combined. Adding a bit more liquid can help keep the cupcakes moist. Want to switch up the flavor? You can add more spices! Try using cinnamon, nutmeg, or ginger for a warm kick. Each spice can change the taste in a fun way. If you love chocolate, mix in chocolate chips or cocoa powder. For a caramel twist, drizzle caramel sauce on top. These small changes can create a whole new cupcake experience. To keep your pumpkin spice latte cupcakes fresh, store them at room temperature. Place them in an airtight container. This will help them stay moist for up to three days. If it’s warm in your kitchen, you might want to refrigerate them. In the fridge, they can last about a week. Just make sure to seal them well so they don’t dry out. You can freeze your baked cupcakes for later. Start by letting them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want to enjoy them, thaw them in the fridge overnight. For the best taste and texture, let them sit at room temperature for about 30 minutes before serving. To keep your cupcakes moist, use the right ingredient ratios. Use enough butter and eggs, as these add moisture and richness. Mixing is key! Cream the butter and sugar well to incorporate air. This helps the cupcakes rise and stay soft. When you add dry and wet ingredients, mix gently. Overmixing can make them tough. Lastly, avoid baking too long; check them at 18 minutes. Yes, you can use homemade pumpkin puree! It offers a fresh taste. However, it can be watery if not prepared well. To make it right, cook the pumpkin until soft. Then, mash and drain excess liquid. Canned pumpkin is more consistent. It saves time and is ready to use. If you want a richer flavor, go homemade, but both work well. Pumpkin spice latte cupcakes last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, refrigerate them. They can stay good for about a week in the fridge. For longer storage, freeze them! Wrap each cupcake in plastic wrap, then place them in a freezer bag. Thaw them at room temperature before serving. This guide covered all the steps to make perfect pumpkin spice latte cupcakes. You learned about the right dry and wet ingredients, plus how to mix and bake them. We also shared tips for frosting, storing, and even variations to fit your taste. Remember, experimenting with flavors can lead to delightful surprises. Don't hesitate to try new ideas or methods. Enjoy sharing these cupcakes with friends and family! They’ll love them as much as you do.

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Fall is here, and what better way to celebrate than with Pumpkin Spice Latte Cupcakes? These delightful treats combine the warm flavors of pumpkin and coffee, making them irresistible for anyone who loves autumn. I’ll guide you through simple ingredients and easy steps to create these mouthwatering cupcakes, perfect for any gathering. Ready to impress your friends and family? Let’s dive into this delicious recipe!

Why I Love This Recipe

  1. Cozy Autumn Flavors: This recipe perfectly captures the essence of fall with its rich pumpkin and warm spice flavors.
  2. Easy to Make: The step-by-step instructions make it simple for bakers of all levels to whip up these delightful cupcakes.
  3. Perfect for Gatherings: These cupcakes are a crowd-pleaser, ideal for seasonal parties or cozy get-togethers with friends.
  4. Beautiful Presentation: With creamy frosting and a sprinkle of pumpkin spice, they look as good as they taste!

Ingredients

Dry Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– 2 tablespoons pumpkin spice blend

Wet Ingredients

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 cup canned pumpkin puree

– ½ cup strong brewed coffee, cooled to room temperature

– 1 teaspoon vanilla extract

– ½ cup buttermilk

Frosting Ingredients

– 1 cup unsalted butter, softened

– 4 cups powdered sugar

– ½ teaspoon vanilla extract

– 2 tablespoons brewed coffee, cooled

– 1 tablespoon pumpkin spice blend

– A pinch of salt

Gathering fresh, quality ingredients makes a big difference in taste. For the dry mix, use all-purpose flour for a soft texture. Baking powder and baking soda help the cupcakes rise. Always add salt to enhance the natural flavors. A good pumpkin spice blend is key; it adds that cozy autumn taste.

For the wet mix, soften the butter to cream easily with the sugar. Granulated sugar brings sweetness and helps create a fluffy texture. Eggs provide structure and moisture. Canned pumpkin puree keeps the cupcakes moist and adds flavor. Strong brewed coffee is a must; it amps up the pumpkin spice latte vibe. Don’t forget vanilla extract for extra depth. Buttermilk adds a tender crumb, making the cupcakes delightfully soft.

For the frosting, start with softened butter. It helps create a smooth, creamy base. Powdered sugar adds sweetness and helps with texture. The brewed coffee and pumpkin spice blend in the frosting echo the flavors from the cupcakes. A pinch of salt balances the sweetness perfectly.

With these ingredients ready, you’re one step closer to baking tasty pumpkin spice latte cupcakes!

Step-by-Step Instructions

Prepping the Oven and Cupcake Liners

– Preheat your oven to 350°F (175°C).

– Prepare a 12-cup cupcake tin with festive paper liners.

Mixing Dry Ingredients

– In a medium bowl, combine 1 ½ cups of all-purpose flour,

1 teaspoon baking powder, 1 teaspoon baking soda,

½ teaspoon salt, and 2 tablespoons pumpkin spice blend.

– Whisk these dry ingredients well to ensure even distribution.

Creaming Butter and Sugar

– In a large mixing bowl, beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy.

– This should take about 3-5 minutes.

– Gradually add in 2 large eggs, mixing thoroughly after each one.

Combining Wet Ingredients

– Pour in 1 cup canned pumpkin puree, ½ cup cooled coffee, and 1 teaspoon vanilla extract.

– Mix everything until it is well combined.

Incorporating Dry Ingredients and Buttermilk

– Slowly add the dry mixture to the wet mix, alternating with ½ cup buttermilk.

– Start and finish with the dry ingredients.

– Gently mix to avoid overmixing.

Baking the Cupcakes

– Use a scoop or spoon to fill each cupcake liner about ¾ full with batter.

– Bake in the preheated oven for 18-20 minutes.

– To check for doneness, insert a toothpick into the center; it should come out clean.

Making the Frosting

– In another bowl, beat 1 cup softened butter until creamy.

– Gradually mix in 4 cups powdered sugar on low speed.

– Add ½ teaspoon vanilla extract, 2 tablespoons cooled coffee,

1 tablespoon pumpkin spice blend, and a pinch of salt.

– Beat until fluffy and well-combined.

Now you have all the steps to make these delightful cupcakes! Enjoy the process and the wonderful smells wafting through your kitchen.

Tips & Tricks

Ensuring Proper Baking

To check if your cupcakes are done, use a toothpick. Insert the toothpick into the center of a cupcake. If it comes out clean, your cupcakes are ready. If the toothpick has batter on it, bake for a few more minutes.

Ovens can vary. If your oven runs hot or cold, you might need to adjust the baking time. Start checking for doneness at 15 minutes for smaller ovens, and at 20 minutes for larger ones. This helps ensure perfect cupcakes every time.

Frosting Techniques

Using piping bags can help you frost cupcakes beautifully. Fill the bag with frosting and twist the top to seal it. Squeeze gently to create swirls or peaks. Practice makes perfect, so don’t worry if your first try isn’t great!

For perfect frosting, mix until fluffy. The frosting should hold its shape but still be spreadable. If it’s too thick, add a little coffee or milk. If it’s too thin, add more powdered sugar until you reach the right consistency.

Presentation Ideas

Make your cupcakes pop by sprinkling extra pumpkin spice on top. This adds a nice touch and emphasizes that fall flavor. You can also add a few coffee beans for a chic look.

When serving, arrange the cupcakes on a rustic wooden platter. This adds a cozy feel to your dessert table. A beautiful presentation can make your treats even more inviting to guests!

Pro Tips

  1. Storage Tip: Once frosted, store your cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain freshness.
  2. Flavor Boost: For a richer flavor, use freshly brewed espresso instead of regular coffee in both the cupcake batter and frosting.
  3. Texture Trick: Ensure your butter is softened to room temperature for the frosting to achieve the perfect creamy consistency without any lumps.
  4. Garnish Game: Elevate your presentation by adding caramel drizzle on top of the frosting or placing a dollop of whipped cream before serving for a latte-style finish.

Variations

Vegan Options

To make these cupcakes vegan, you can easily swap out eggs. Use flaxseed meal or applesauce in place of eggs. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Applesauce works as a great substitute too; use 1/4 cup for each egg.

Next, you need plant-based butter. It works just like regular butter, giving that rich flavor. Use non-dairy milk, such as almond or oat milk, instead of buttermilk. This will keep the cupcakes moist and tasty.

Gluten-Free Options

If you need gluten-free cupcakes, choose a good gluten-free flour blend. Look for blends that include rice flour, tapioca flour, and potato starch. These give the best texture.

When baking gluten-free, be careful with mixing. Gluten-free flour can dry out the batter, so blend just until combined. Adding a bit more liquid can help keep the cupcakes moist.

Flavor Variations

Want to switch up the flavor? You can add more spices! Try using cinnamon, nutmeg, or ginger for a warm kick. Each spice can change the taste in a fun way.

If you love chocolate, mix in chocolate chips or cocoa powder. For a caramel twist, drizzle caramel sauce on top. These small changes can create a whole new cupcake experience.

Storage Info

Tips for Storing Cupcakes

To keep your pumpkin spice latte cupcakes fresh, store them at room temperature. Place them in an airtight container. This will help them stay moist for up to three days. If it’s warm in your kitchen, you might want to refrigerate them. In the fridge, they can last about a week. Just make sure to seal them well so they don’t dry out.

Freezing Cupcakes

You can freeze your baked cupcakes for later. Start by letting them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want to enjoy them, thaw them in the fridge overnight. For the best taste and texture, let them sit at room temperature for about 30 minutes before serving.

FAQs

How do I make my pumpkin spice latte cupcakes moist?

To keep your cupcakes moist, use the right ingredient ratios. Use enough butter and eggs, as these add moisture and richness. Mixing is key! Cream the butter and sugar well to incorporate air. This helps the cupcakes rise and stay soft. When you add dry and wet ingredients, mix gently. Overmixing can make them tough. Lastly, avoid baking too long; check them at 18 minutes.

Can I use homemade pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree! It offers a fresh taste. However, it can be watery if not prepared well. To make it right, cook the pumpkin until soft. Then, mash and drain excess liquid. Canned pumpkin is more consistent. It saves time and is ready to use. If you want a richer flavor, go homemade, but both work well.

How long do the cupcakes last and how should I store them?

Pumpkin spice latte cupcakes last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, refrigerate them. They can stay good for about a week in the fridge. For longer storage, freeze them! Wrap each cupcake in plastic wrap, then place them in a freezer bag. Thaw them at room temperature before serving.

This guide covered all the steps to make perfect pumpkin spice latte cupcakes. You learned about the right dry and wet ingredients, plus how to mix and bake them. We also shared tips for frosting, storing, and even variations to fit your taste. Remember, experimenting with flavors can lead to delightful surprises. Don’t hesitate to try new ideas or methods. Enjoy sharing these cupcakes with friends and family! They’ll love them as much as you d

- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons pumpkin spice blend - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - ½ cup strong brewed coffee, cooled to room temperature - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup unsalted butter, softened - 4 cups powdered sugar - ½ teaspoon vanilla extract - 2 tablespoons brewed coffee, cooled - 1 tablespoon pumpkin spice blend - A pinch of salt Gathering fresh, quality ingredients makes a big difference in taste. For the dry mix, use all-purpose flour for a soft texture. Baking powder and baking soda help the cupcakes rise. Always add salt to enhance the natural flavors. A good pumpkin spice blend is key; it adds that cozy autumn taste. For the wet mix, soften the butter to cream easily with the sugar. Granulated sugar brings sweetness and helps create a fluffy texture. Eggs provide structure and moisture. Canned pumpkin puree keeps the cupcakes moist and adds flavor. Strong brewed coffee is a must; it amps up the pumpkin spice latte vibe. Don't forget vanilla extract for extra depth. Buttermilk adds a tender crumb, making the cupcakes delightfully soft. For the frosting, start with softened butter. It helps create a smooth, creamy base. Powdered sugar adds sweetness and helps with texture. The brewed coffee and pumpkin spice blend in the frosting echo the flavors from the cupcakes. A pinch of salt balances the sweetness perfectly. With these ingredients ready, you're one step closer to baking tasty pumpkin spice latte cupcakes! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a 12-cup cupcake tin with festive paper liners. - In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons pumpkin spice blend. - Whisk these dry ingredients well to ensure even distribution. - In a large mixing bowl, beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy. - This should take about 3-5 minutes. - Gradually add in 2 large eggs, mixing thoroughly after each one. - Pour in 1 cup canned pumpkin puree, ½ cup cooled coffee, and 1 teaspoon vanilla extract. - Mix everything until it is well combined. - Slowly add the dry mixture to the wet mix, alternating with ½ cup buttermilk. - Start and finish with the dry ingredients. - Gently mix to avoid overmixing. - Use a scoop or spoon to fill each cupcake liner about ¾ full with batter. - Bake in the preheated oven for 18-20 minutes. - To check for doneness, insert a toothpick into the center; it should come out clean. - In another bowl, beat 1 cup softened butter until creamy. - Gradually mix in 4 cups powdered sugar on low speed. - Add ½ teaspoon vanilla extract, 2 tablespoons cooled coffee, 1 tablespoon pumpkin spice blend, and a pinch of salt. - Beat until fluffy and well-combined. Now you have all the steps to make these delightful cupcakes! Enjoy the process and the wonderful smells wafting through your kitchen. To check if your cupcakes are done, use a toothpick. Insert the toothpick into the center of a cupcake. If it comes out clean, your cupcakes are ready. If the toothpick has batter on it, bake for a few more minutes. Ovens can vary. If your oven runs hot or cold, you might need to adjust the baking time. Start checking for doneness at 15 minutes for smaller ovens, and at 20 minutes for larger ones. This helps ensure perfect cupcakes every time. Using piping bags can help you frost cupcakes beautifully. Fill the bag with frosting and twist the top to seal it. Squeeze gently to create swirls or peaks. Practice makes perfect, so don't worry if your first try isn't great! For perfect frosting, mix until fluffy. The frosting should hold its shape but still be spreadable. If it’s too thick, add a little coffee or milk. If it’s too thin, add more powdered sugar until you reach the right consistency. Make your cupcakes pop by sprinkling extra pumpkin spice on top. This adds a nice touch and emphasizes that fall flavor. You can also add a few coffee beans for a chic look. When serving, arrange the cupcakes on a rustic wooden platter. This adds a cozy feel to your dessert table. A beautiful presentation can make your treats even more inviting to guests! Pro Tips Storage Tip: Once frosted, store your cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to maintain freshness. Flavor Boost: For a richer flavor, use freshly brewed espresso instead of regular coffee in both the cupcake batter and frosting. Texture Trick: Ensure your butter is softened to room temperature for the frosting to achieve the perfect creamy consistency without any lumps. Garnish Game: Elevate your presentation by adding caramel drizzle on top of the frosting or placing a dollop of whipped cream before serving for a latte-style finish. {{image_4}} To make these cupcakes vegan, you can easily swap out eggs. Use flaxseed meal or applesauce in place of eggs. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Applesauce works as a great substitute too; use 1/4 cup for each egg. Next, you need plant-based butter. It works just like regular butter, giving that rich flavor. Use non-dairy milk, such as almond or oat milk, instead of buttermilk. This will keep the cupcakes moist and tasty. If you need gluten-free cupcakes, choose a good gluten-free flour blend. Look for blends that include rice flour, tapioca flour, and potato starch. These give the best texture. When baking gluten-free, be careful with mixing. Gluten-free flour can dry out the batter, so blend just until combined. Adding a bit more liquid can help keep the cupcakes moist. Want to switch up the flavor? You can add more spices! Try using cinnamon, nutmeg, or ginger for a warm kick. Each spice can change the taste in a fun way. If you love chocolate, mix in chocolate chips or cocoa powder. For a caramel twist, drizzle caramel sauce on top. These small changes can create a whole new cupcake experience. To keep your pumpkin spice latte cupcakes fresh, store them at room temperature. Place them in an airtight container. This will help them stay moist for up to three days. If it’s warm in your kitchen, you might want to refrigerate them. In the fridge, they can last about a week. Just make sure to seal them well so they don’t dry out. You can freeze your baked cupcakes for later. Start by letting them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. When you want to enjoy them, thaw them in the fridge overnight. For the best taste and texture, let them sit at room temperature for about 30 minutes before serving. To keep your cupcakes moist, use the right ingredient ratios. Use enough butter and eggs, as these add moisture and richness. Mixing is key! Cream the butter and sugar well to incorporate air. This helps the cupcakes rise and stay soft. When you add dry and wet ingredients, mix gently. Overmixing can make them tough. Lastly, avoid baking too long; check them at 18 minutes. Yes, you can use homemade pumpkin puree! It offers a fresh taste. However, it can be watery if not prepared well. To make it right, cook the pumpkin until soft. Then, mash and drain excess liquid. Canned pumpkin is more consistent. It saves time and is ready to use. If you want a richer flavor, go homemade, but both work well. Pumpkin spice latte cupcakes last about 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, refrigerate them. They can stay good for about a week in the fridge. For longer storage, freeze them! Wrap each cupcake in plastic wrap, then place them in a freezer bag. Thaw them at room temperature before serving. This guide covered all the steps to make perfect pumpkin spice latte cupcakes. You learned about the right dry and wet ingredients, plus how to mix and bake them. We also shared tips for frosting, storing, and even variations to fit your taste. Remember, experimenting with flavors can lead to delightful surprises. Don't hesitate to try new ideas or methods. Enjoy sharing these cupcakes with friends and family! They’ll love them as much as you do.

Pumpkin Spice Latte Cupcakes

Delicious cupcakes infused with pumpkin spice and coffee, topped with a creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons pumpkin spice blend
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 cups canned pumpkin puree
  • 0.5 cups strong brewed coffee, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 0.5 teaspoon vanilla extract (for frosting)
  • 2 tablespoons brewed coffee, cooled (for frosting)
  • 1 tablespoon pumpkin spice blend (for frosting)
  • 1 pinch salt (for frosting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a 12-cup cupcake tin with festive paper liners to prepare for baking.
  • In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice blend. Whisk these dry ingredients together until they are well mixed, then set the bowl aside.
  • In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, typically around 3-5 minutes.
  • Gradually add the eggs, one at a time, mixing thoroughly after each addition to ensure they are fully incorporated into the batter.
  • Pour in the pumpkin puree, cooled brewed coffee, and vanilla extract. Mix well until these wet ingredients are combined with the creamed butter and sugar.
  • Slowly add the prepared dry ingredient mixture to the wet ingredients, alternating with buttermilk. Start and finish with the dry ingredients. Mix gently until everything is just combined; be careful not to overmix to keep the cupcakes tender.
  • Using a scoop or spoon, divide the batter evenly among the cupcake liners, filling each about ¾ full to allow for rising during baking.
  • Place the cupcake tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean when they are ready.
  • Once baked, let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
  • In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until it becomes creamy and smooth.
  • Gradually incorporate the powdered sugar, mixing on low speed until it’s fully blended.
  • Add the vanilla extract, cooled brewed coffee, pumpkin spice blend, and a pinch of salt. Increase the mixer speed to high and beat until the frosting is fluffy and well-combined.
  • Once the cupcakes are completely cooled, generously frost each one with the pumpkin spice frosting using a piping bag or an offset spatula for a beautiful finish.

Notes

For an extra special touch, sprinkle a little additional pumpkin spice on top of each frosted cupcake and adorn with a few coffee beans.
Keyword cupcakes, latte, pumpkin, spice

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