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Pumpkin Spice Latte Cupcakes

Indulgent Pumpkin Spice Latte Cupcakes to Savor This Fall

Enjoy these delightful Pumpkin Spice Latte cupcakes, a perfect fall treat with flavors of pumpkin and coffee.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-purpose flour gives the cupcakes their perfect texture.
  • 1 teaspoon Baking powder ensures they rise beautifully.
  • 0.5 teaspoon Baking soda helps with leavening for a light crumb.
  • 0.5 teaspoon Salt enhances the flavors in the batter.
  • 1 tablespoon Pumpkin spice blend brings that warm, cozy fall flavor.
  • 0.5 cups Unsalted butter soft at room temperature for a creamy batter.
  • 1 cups Granulated sugar adds the perfect sweetness to counter the spices.
  • 2 large Eggs provide richness and moisture to the cupcakes.
  • 1 cups Pumpkin puree adds a moist texture and deep flavor.
  • 0.5 cups Brewed coffee cooled infuses coffee goodness into each bite.
  • 1 teaspoon Vanilla extract enhances the overall flavor profile.
For the Frosting
  • 0.5 cups Unsalted butter softened creates a creamy frosting.
  • 2 cups Powdered sugar sweetens and thickens the frosting.
  • 2 tablespoons Brewed coffee cooled adds lovely flavor to the frosting.
  • 1 teaspoon Vanilla extract brightens the frosting's flavor.
  • Pumpkin spice blend Additional for topping (optional).

Equipment

  • Cupcake pan
  • Electric mixer
  • Mixing bowls
  • whisk
  • piping bag

Method
 

Making the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice blend.
  3. Beat butter and sugar together with an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the pumpkin puree, cooled brewed coffee, and vanilla extract until well combined.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined.
  7. Pour or scoop the batter into the cupcake liners, filling each about two-thirds full.
  8. Bake for 20-25 minutes and check doneness with a toothpick.
  9. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
  1. Beat the softened butter until creamy and smooth.
  2. Gradually add the powdered sugar, mixing until well blended.
  3. Add the cooled brewed coffee and vanilla extract, continuing to mix until fluffy.
  4. Frost each cupcake generously with the frosting and sprinkle with pumpkin spice if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best texture. Don't overmix the batter.

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