Pumpkin Spice Latte Cupcakes
There’s something magical about pumpkin spice season, isn’t there? It’s like cozy sweaters, crisp air, and warm mugs of coffee all rolled into one delicious bite.
These Pumpkin Spice Latte Cupcakes are my way of bottling up that autumnal joy in dessert form.
Imagine fluffy pumpkin-spiced cupcakes infused with just the right amount of espresso for that latte kick, then crowned with a creamy, coffee-kissed buttercream frosting.
Whether you’re hosting a fall gathering or just craving a little seasonal indulgence, these cupcakes are sure to hit the spot.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with festive paper liners. Grab your mixing bowls and whisk because we’re diving straight into pumpkin paradise!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and those quintessential pumpkin spices—cinnamon, ginger, nutmeg, and cloves. The aroma alone will transport you to a pumpkin patch on a cool October morning.
Step 3: Combine Wet Ingredients
In a separate large bowl, mix canned pumpkin puree, brown sugar, eggs, melted butter, vanilla extract, and a splash of brewed espresso. This combo creates the moist, flavorful base that makes these cupcakes irresistible.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until smooth. Be careful not to overmix—you want tender cupcakes, not tough ones!
Step 5: Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Pop them in the oven for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
Step 6: Whip Up the Frosting
Beat softened butter until light and fluffy, then gradually add powdered sugar, a pinch of salt, more espresso, and a splash of cream. Keep beating until the frosting is silky smooth and ready to pipe onto your cooled cupcakes.
Step 7: Decorate Like a Pro
Use a piping bag fitted with a star tip to swirl the frosting onto each cupcake. For an extra touch, sprinkle some cinnamon or drizzle caramel sauce on top. Snap a pic—it’s Instagram-worthy, trust me!
Pro Tips
- For stronger coffee flavor , use freshly brewed espresso instead of instant coffee granules.
- Don’t skip the espresso in the frosting —it balances the sweetness and ties the latte theme together beautifully.
- Room temperature ingredients ensure a smoother batter and frosting. Take your butter and eggs out of the fridge ahead of time!
- Overmixing is the enemy of tender cupcakes. Stir just until combined.
- Make ahead : You can bake the cupcakes a day in advance and store them unfrosted at room temperature. Frost before serving.
Storage
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight at room temperature before frosting.
- To refresh, let refrigerated cupcakes sit at room temperature for 15-20 minutes before serving.
Pumpkin Spice Latte Cupcakes
Description
These Pumpkin Spice Latte Cupcakes combine the warmth of pumpkin spice with the rich, bold flavors of coffee for a dessert that tastes just like your favorite fall drink. Topped with an espresso-infused buttercream, they’re as delightful to look at as they are to devour.
Ingredients
For the Cupcakes:
For the Frosting:
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with 6 paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, melted butter, vanilla extract, and brewed espresso until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes cool, prepare the frosting. Beat softened butter in a large bowl until light and fluffy. Add powdered sugar, espresso powder, salt, and heavy cream, starting with 1 tbsp of cream. Beat until smooth and spreadable, adding more cream if needed.
- Once the cupcakes are cool, pipe or spread the frosting onto each cupcake. Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 28g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitutions: Swap melted coconut oil for butter for a dairy-free option.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Frosting Consistency: Adjust the amount of cream to achieve your desired texture—less for stiffer frosting, more for softer.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
