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Sweet Pumpkin Spice Latte Cupcakes: 10 Amazing Tips

Pumpkin Spice Latte Cupcakes
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Enjoy the cozy flavors of fall with these delightful Pumpkin Spice Latte Cupcakes. They’re perfect for a seasonal treat!

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 and 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • 1/4 cup strong brewed coffee, cooled
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Cinnamon, nutmeg, or extra coffee for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree, buttermilk, and cooled coffee.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar, alternating with the cooled coffee, until the frosting is smooth and spreadable. Stir in the vanilla extract and a pinch of salt.
  12. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
  13. If desired, dust with a little extra cinnamon, nutmeg, or coffee grounds.

Notes

  • Make sure your pumpkin puree is not pumpkin pie filling, as it contains added sugar and spices.
  • Ensure all your ingredients for the frosting are at room temperature for a smooth consistency.
  • For a stronger coffee flavor, you can use espresso instead of brewed coffee.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-spice-latte-cupcakes/