Description

These Pumpkin Spice Latte Cupcakes combine rich pumpkin flavor with a creamy coffee buttercream frosting, making them a delightful treat for any occasion. Easy to make and irresistibly delicious, they’re perfect for dessert lovers.

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 the 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, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add 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 among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely in the pan on a wire rack.
Dissolve the instant espresso powder in hot water and set aside to cool. Beat softened butter in a large bowl until creamy.
Gradually add powdered sugar, dissolved espresso, heavy cream, vanilla extract, and a pinch of salt to the butter. Beat until smooth and fluffy, adjusting with more cream if necessary.
Once cupcakes are cooled, frost them with coffee buttercream using a piping bag or spatula. Optionally sprinkle with cinnamon or top with a coffee bean.

Notes

Ensure all ingredients are at room temperature for better mixing.
Feel free to adjust the espresso powder according to your coffee preference.
These cupcakes can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 26g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg