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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes
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Indulge in the cozy flavors of fall with these delightful Pumpkin Spice Latte Cupcakes. Each moist cupcake is infused with warm pumpkin spice and topped with a creamy coffee frosting, making them the perfect sweet treat for seasonal gatherings or a comforting night in. These cupcakes capture the essence of autumn, combining rich pumpkin puree with aromatic spices to create a dessert that’s both festive and satisfying. Whether you’re celebrating Thanksgiving or simply craving something sweet, these cupcakes are sure to impress friends and family alike.

Ingredients

Scale
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons brewed espresso or strong coffee
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • 2 teaspoons instant espresso powder (dissolved in 1 tablespoon hot water)
  • 1 teaspoon vanilla extract
  • Whipped cream (for a latte-inspired look)
  • Cinnamon or pumpkin pie spice (for dusting)
  • Caramel drizzle

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, vanilla extract, and espresso until smooth.
  4. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  5. Divide batter evenly among cupcake liners (about ¾ full).
  6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool completely before frosting.
  8. Beat softened butter on medium speed until fluffy (about 2 minutes).
  9. Add powdered sugar one cup at a time, mixing well after each addition.
  10. Add dissolved espresso powder, vanilla extract, and heavy cream; beat until smooth and creamy.
  11. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
  12. Pipe or spread frosting generously onto cooled cupcakes.
  13. Garnish with whipped cream if desired and dust with cinnamon or pumpkin pie spice; add caramel drizzle for an extra touch.

Nutrition

Find it online: https://chefrecipeideas.com/pumpkin-spice-latte-cupcakes/