Description

These Pumpkin Spice Latte Cupcakes are a wonderful blend of warm spices and rich pumpkin flavor, topped with creamy coffee buttercream. Ideal for any occasion, they’re simple to make and sure to impress!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing in the pumpkin puree and vanilla extract afterward.
Gradually add the dry mixture to the butter mixture, alternating with the milk, and mix until just combined.
Divide the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool in the pan on a wire rack.
For the frosting, dissolve the espresso powder in hot water and set aside to cool. Beat the softened butter until creamy.
Slowly add the powdered sugar, dissolved espresso, heavy cream, vanilla extract, and pinch of salt. Beat until smooth and fluffy, adjusting cream to reach desired consistency.
Once cooled, frost the cupcakes with the coffee buttercream and optionally top with cinnamon or a coffee bean.

Notes

Ensure all ingredients are at room temperature for best results.
Store uneaten cupcakes in an airtight container for up to 3 days.
For fun variations, consider adding chocolate chips to the batter.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 28g
Sodium: 200mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg