Description
These Pumpkin Spice Latte Cupcakes combine the perfect blend of spices and pumpkin flavor, topped with rich coffee buttercream, making them a delightful treat 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 oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, then mix in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
- Dissolve espresso powder in hot water and set aside to cool. Beat the softened butter until creamy.
- Gradually add powdered sugar, dissolved espresso, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy, adding more cream if needed.
- Frost cooled cupcakes with coffee buttercream using a piping bag or spatula. Optionally sprinkle with cinnamon or decorate with coffee beans.
Notes
Ensure butter is softened for easy mixing.
Adjust frosting consistency with heavy cream or milk as needed.
Store frosted cupcakes in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg