Description

Indulge in the enchanting flavors of autumn with these Pumpkin Spice Latte Cupcakes. They feature a moist pumpkin-spiced base that perfectly captures the essence of fall, complemented by a creamy coffee frosting that adds a delightful twist. Ideal for cozy gatherings, festive celebrations, or simply as a sweet treat at home, these cupcakes promise to impress with their rich flavors and beautiful presentation. With just a few simple ingredients and easy steps, anyone can create this delectable dessert that combines warmth and comfort in every bite.

Ingredients

Scale

1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
¾ cup granulated sugar
½ cup light brown sugar, packed
1 cup canned pumpkin puree
½ cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons brewed espresso
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons instant espresso powder
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, eggs, vanilla, and espresso until smooth.
Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Divide batter evenly among cupcake liners (about ¾ full).
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.
Beat softened butter on medium speed until fluffy (about 2 minutes).
Add powdered sugar one cup at a time, mixing well after each addition.
Add dissolved espresso, vanilla extract, and heavy cream. Beat until smooth and creamy.
Adjust consistency by adding more cream if too thick or powdered sugar if too thin.
Pipe or spread frosting generously onto cooled cupcakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 290
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg