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
Scale
- 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