Description

These Pumpkin Spice Latte Cupcakes are a perfect blend of warm spices and rich coffee flavor. Simple to prepare, they feature pumpkin puree and a delicious coffee buttercream frosting, 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

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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 flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing in pumpkin puree and vanilla extract afterward.
Gradually mix dry ingredients into the butter mixture, alternating with milk, starting and ending with dry ingredients. Combine until just mixed.
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. Cool completely on a wire rack.
Dissolve instant espresso powder in hot water and cool. Beat softened butter in a large bowl until creamy.
Blend in powdered sugar, cooled espresso, heavy cream, vanilla, and a pinch of salt until smooth and fluffy. Adjust consistency with additional cream.
Once cooled, frost the cupcakes with coffee buttercream and optionally sprinkle with cinnamon or a coffee bean.

Notes

For a stronger coffee flavor, increase the amount of espresso powder in the frosting.
Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
These cupcakes also freeze well—thaw before serving.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 35g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg