Pumpkin Spice Latte Cupcakes have officially arrived, and let me tell you, they taste just like autumn in a bite! I remember the first time I tried a PSL cupcake in a little coffee shop years ago; it was pure magic. The warm spices, the hint of espresso, and that creamy frosting just transported me. Now, I’ve perfected my own version of these delightful PSL cupcakes, and I’m so excited to share this homemade pumpkin spice latte cupcake recipe with you. Get ready to fill your kitchen with the cozy, comforting aromas of fall. Let’s get cooking!
Why You’ll Love These PSL Cupcakes
You’re going to adore these delightful pumpkin spice latte cupcakes for so many reasons. They capture that iconic fall coffee shop flavor perfectly, with a moist crumb and a rich, creamy coffee frosting that’s simply irresistible. This pumpkin spice latte cupcake recipe is incredibly easy, making it ideal for busy weeknights or weekend baking projects. Plus, they’re surprisingly budget-friendly, letting you enjoy that cozy fall treat without breaking the bank. They’re also a huge hit with the whole family, bringing smiles all around. The prep time is minimal, meaning you can whip up a batch of these delicious pumpkin spice cupcakes with coffee frosting in no time.
Ingredients for Pumpkin Spice Latte Cupcakes
Gathering the right pumpkin spice latte cupcake ingredients is key to achieving that perfect fall flavor. These components work together to create a moist and flavorful treat. You’ll need:
- 1 1/2 cups all-purpose flour – this forms the base of our cupcakes
- 1 tablespoon espresso powder – for that authentic coffee kick
- 1 teaspoon pumpkin pie spice – a blend of cinnamon, nutmeg, and ginger for warmth
- 1 teaspoon baking powder – helps the cupcakes rise beautifully
- 1/2 teaspoon baking soda – works with the acidic ingredients for lift
- 1/2 teaspoon salt – enhances all the flavors
- 1 cup brown sugar – adds moisture and a caramel-like sweetness
- 1 cup pumpkin puree – the star ingredient for that classic pumpkin flavor and moisture
- 1/2 cup vegetable oil – keeps these cupcakes incredibly moist
- 2 large eggs – at room temperature for better incorporation
- 1 teaspoon vanilla extract – a touch of sweetness and depth
- For the Frosting:
- 1/2 cup butter – softened, for a creamy frosting
- 2 cups powdered sugar – for sweetness and smooth texture
- 1/4 cup heavy cream – to achieve the perfect fluffy consistency
- 1 teaspoon vanilla extract – for added flavor in the frosting
How to Make Pumpkin Spice Latte Cupcakes
Whipping up these delightful PSL cupcakes is a breeze, and the aroma that fills your kitchen is pure autumn bliss. This easy pumpkin spice latte cupcake recipe will have you creating bakery-quality treats in no time.
- Step 1: Start by preheating your oven to 350°F (175°C). Get your muffin pan ready by lining it with 12 cupcake liners. This ensures your beautiful pumpkin spice cupcakes with coffee frosting won’t stick.
- Step 2: In a medium bowl, whisk together your dry ingredients: the 1 1/2 cups all-purpose flour, 1 tablespoon espresso powder, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking them together now ensures even distribution of leavening and flavor.
- Step 3: In a large mixing bowl, combine the wet ingredients for this pumpkin spice latte cupcake recipe. Whisk together the 1 cup brown sugar, 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs (room temperature is best!), and 1 teaspoon vanilla extract until everything is smooth and well combined.
- Step 4: Now, it’s time to bring it all together. Gradually add the dry flour mixture to the wet ingredients. Gently whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep your moist pumpkin spice latte cupcakes tender.
- Step 5: Divide the batter evenly among the prepared cupcake liners. Fill each one about two-thirds full. This common baking tip ensures they rise without overflowing, making this an easy pumpkin spice latte cupcake recipe to follow.
- Step 6: Bake in the preheated oven for 15-20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a cupcake comes out clean. The smell of warm spices and coffee will be incredible!
- Step 7: Let the cupcakes cool in the muffin pan for about 10 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool completely. This step is crucial before frosting!
- Step 8: While the cupcakes cool, whip up the frosting. In a large bowl, beat the softened 1/2 cup butter until it’s nice and creamy.
- Step 9: Gradually add the 2 cups powdered sugar, mixing as you go. Then, pour in the 1/4 cup heavy cream and 1 teaspoon vanilla extract. Mix until the frosting is smooth, fluffy, and ready to adorn your pumpkin spice latte cupcakes.
- Step 10: Once the cupcakes are completely cool, it’s time for the best part! Use a piping bag to generously frost each one. For a finishing touch that screams fall, sprinkle a little extra pumpkin pie spice on top of each frosted cupcake. Enjoy your delicious homemade pumpkin spice latte cupcakes!
Pro Tips for the Best Pumpkin Spice Latte Cupcakes
Want to elevate your baking game? These little tips will make your PSL cupcakes truly stand out, ensuring they’re the star of any fall gathering. They’re simple but make a world of difference!
- Using room temperature ingredients, especially the eggs and butter for the frosting, helps everything emulsify beautifully for a smoother batter and lighter frosting.
- Don’t overmix the batter once you add the flour. Overmixing develops gluten, which can lead to tough cupcakes. Just mix until you no longer see streaks of flour.
- The espresso powder is crucial for that authentic latte flavor. Make sure you’re using good quality espresso powder, not instant coffee granules, for the best taste. You can learn more about the importance of quality ingredients in baking here.
- Cooling the cupcakes completely before frosting is non-negotiable. Warm cupcakes will melt the frosting, creating a mess instead of a beautiful finish.
What’s the secret to perfect PSL cupcakes?
The real magic for achieving moist pumpkin spice latte cupcakes lies in the combination of pumpkin puree and vegetable oil. These ingredients work together to create an incredibly tender crumb that stays moist for days. Don’t skip them!
Can I make Pumpkin Spice Latte Cupcakes ahead of time?
Yes, you absolutely can! You can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Frost them just before serving for the freshest taste and appearance, or frost them a few hours ahead if you’re short on time. For more baking tips, check out our recipes section.
How do I avoid common mistakes with pumpkin spice latte cupcakes?
A common pitfall is overbaking, which leads to dry cupcakes. Keep an eye on the baking time and test with a toothpick. Another mistake is frosting warm cupcakes; always let them cool completely to prevent a melty mess.
Best Ways to Serve Pumpkin Spice Latte Cupcakes
These delightful PSL cupcakes are a showstopper on their own, but serving them just right takes them to the next level. For a truly decadent treat, consider pairing them with a warm mug of actual pumpkin spice latte, or even a simple black coffee to let the cupcake’s flavors shine. When it comes to the best frosting for pumpkin spice latte cupcakes, the creamy coffee frosting is divine, but a dollop of whipped cream or a drizzle of caramel sauce also makes for a beautiful presentation. They’re perfect for a cozy brunch, an afternoon pick-me-up, or as a special dessert after a fall-themed dinner. If you enjoy these, you might also like our Indian Butter Chicken Recipe.
Nutrition Facts for Pumpkin Spice Latte Cupcakes
Enjoying these festive PSL cupcakes is a treat, and here’s a look at the estimated nutritional breakdown per serving. Remember, these are approximate values for one cupcake.
- Calories: 200 kcal
- Fat: 9 g
- Saturated Fat: 4 g
- Protein: 2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 15 g
- Sodium: 150 mg
Nutritional values are estimates and may vary based on specific ingredients used in your pumpkin spice latte cupcake recipe. For more information on healthy eating, you can consult resources like the Academy of Nutrition and Dietetics.
How to Store and Reheat PSL Cupcakes
Proper storage is key to keeping your delicious PSL cupcakes tasting fresh and amazing. After your successful pumpkin spice latte cupcake baking adventure, make sure the cupcakes have cooled completely on a wire rack. This is super important to prevent the frosting from melting and making a mess. Once they’re totally cool, store them in an airtight container. At room temperature, they’ll stay lovely for about 2 to 3 days. If you need them to last longer, pop that airtight container into the refrigerator for up to 4 to 5 days. For more baking tips, explore our recipes.
For even longer storage, these pumpkin spice latte cupcakes freeze beautifully! Wrap each frosted cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. They can stay frozen for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator. If you want to serve them slightly warm, you can gently reheat them in a microwave for about 10-15 seconds, but be careful not to overheat them! If you’re looking for other dessert ideas, consider our Chinese Style Mango Chicken Stir Fry.
Frequently Asked Questions About Pumpkin Spice Latte Cupcakes
Got questions about whipping up these cozy treats? I’ve got you covered!
What are pumpkin spice latte cupcakes?
Essentially, these are cupcakes that capture the beloved flavors of a pumpkin spice latte, a popular seasonal coffee drink. They typically feature a moist pumpkin-spiced cake base, often with a hint of coffee or espresso, and are usually topped with a complementary frosting, like a coffee or cream cheese frosting. They’re a delicious way to enjoy those fall coffee shop vibes at home.
Why are pumpkin spice latte cupcakes popular?
Their popularity stems from the universal love for the flavors of fall – pumpkin, cinnamon, nutmeg, and cloves – combined with the comforting taste of coffee. They evoke feelings of warmth, coziness, and nostalgia, making them a perfect treat for the autumn season. Plus, they’re a fun and festive way to celebrate the changing weather and holidays. For more about seasonal baking, check out our recipes.
Can I make vegan pumpkin spice latte cupcakes?
Absolutely! You can easily adapt this recipe to be vegan. For the cupcakes, swap the eggs for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use plant-based milk and oil. For the frosting, use vegan butter and a dairy-free milk alternative. It’s a delicious way to enjoy these festive treats no matter your dietary needs.
What’s the best frosting for pumpkin spice latte cupcakes?
While the coffee frosting in this recipe is fantastic, the best frosting for PSL cupcakes really depends on your preference! A smooth cream cheese frosting is a classic pairing that complements the spices beautifully. A simple vanilla buttercream or even a maple frosting can also be delicious. The key is a frosting that balances the sweetness and spice of the cake without overpowering it. If you’re interested in learning more about frosting techniques, you might find resources on cake decorating helpful.
Variations of Pumpkin Spice Latte Cupcakes You Can Try
Once you’ve mastered the classic PSL cupcakes, why not get creative? There are so many fun ways to switch things up and make these treats your own. Experimenting with variations is a fantastic way to cater to different tastes and dietary needs. For more baking inspiration, visit our recipes page.
- Vegan Pumpkin Spice Latte Cupcakes: For a plant-based delight, simply substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and swap the dairy milk and butter for their vegan counterparts. You’ll get all the same cozy flavor without any animal products!
- Gluten-Free Pumpkin Spice Latte Cupcakes: If you need to avoid gluten, you can easily adapt this recipe. Use a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly different, but they’ll still be wonderfully delicious.
- Spiced Pumpkin Latte Cupcakes with Maple Frosting: For a twist on the classic, try a maple-infused frosting instead of the coffee version. The natural sweetness of maple syrup pairs beautifully with pumpkin and spices, offering a slightly different, yet equally delightful, flavor profile.
- Mini Pumpkin Spice Latte Cupcakes: Bake these in mini muffin tins for adorable, bite-sized treats. Just reduce the baking time to about 10-12 minutes, keeping a close eye on them so they don’t overbake. They’re perfect for parties or a smaller indulgence.
Perfect PSL Cupcakes: Autumn’s Sweet Treat
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these moist and flavorful Pumpkin Spice Latte Cupcakes, a perfect blend of pumpkin, warm spices, and a hint of espresso, topped with a creamy coffee frosting. This easy recipe brings the cozy vibes of fall to your kitchen in under an hour.
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tablespoon espresso powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Frosting:
- 1/2 cup butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a 12-count muffin pan by lining it with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt until well blended.
- In a large mixing bowl, combine the brown sugar, pumpkin puree, vegetable oil, large eggs, and vanilla extract. Whisk until smooth.
- Gradually add the flour mixture to the wet mixture. Gently whisk until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: In a large bowl, beat room temperature butter until creamy.
- Gradually add the powdered sugar while mixing, then pour in the heavy cream and vanilla extract. Mix until smooth and fluffy.
- Once the cupcakes are completely cool, use a piping bag to generously frost them. Sprinkle a little pumpkin pie spice on top of each one for an extra touch.
Notes
- Optional: Drizzle with caramel sauce for an extra sweet touch.
- For best results, ensure all ingredients are at room temperature before mixing.
- Do not overmix the batter to ensure a light and fluffy texture.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
