Description
These Pumpkin Spice Latte Cupcakes combine the warmth of pumpkin and inviting spices with a rich coffee buttercream. Perfect for gatherings or a loving treat at home!
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 your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack.
- Dissolve the instant espresso powder in the hot water and set aside to cool. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, dissolved espresso, heavy cream, vanilla extract, and a pinch of salt to the butter. Beat until smooth and fluffy. Add more cream if needed to reach the desired consistency.
- Once the cupcakes are completely cooled, frost them with the coffee buttercream using a piping bag or a spatula. Optionally, top each cupcake with a sprinkle of cinnamon or a decorative coffee bean.
Notes
Make sure the butter is softened for an easy mixing process.
Feel free to adjust the spices according to your taste preference.
For a richer flavor, use dark brown sugar instead of granulated sugar.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg