Description

These Pumpkin Spice Latte Cupcakes blend the warmth of pumpkin and spices with a rich coffee buttercream, making them perfect for any occasion. Easy to prepare and deliciously flavorful, they are sure to please anyone looking for a homemade dessert.

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

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
Add eggs one by one, then mix in pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk; start and finish with the dry ingredients. Mix until just combined.
Pour the batter into cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool completely in the pan on a wire rack.
To make the frosting, dissolve instant espresso in hot water and allow to cool. Beat softened butter until creamy in a large bowl.
Gradually add powdered sugar, cooled espresso, heavy cream, vanilla extract, and a pinch of salt. Mix until smooth and fluffy, adjusting cream for consistency as needed.
Once the cupcakes are cool, frost them with the coffee buttercream using a piping bag or spatula. Top with a sprinkle of cinnamon or a coffee bean if desired.

Notes

Ensure butter and eggs are at room temperature for best mixing results.
Store cupcakes in an airtight container to keep them fresh for a longer period.
Feel free to experiment with different spices or add chocolate chips for variation.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg