Pumpkin Spice Latte Cupcakes are the perfect fall treat that combines the rich flavors of pumpkin, warm spices, and a delightful coffee kick. These moist and fluffy cupcakes are topped with a creamy espresso buttercream frosting, making them a delicious indulgence for any pumpkin spice lover. Whether you’re hosting a cozy gathering or simply craving a sweet treat, these cupcakes are sure to impress. Let’s dive into the ingredients and the step-by-step process to create these delightful Pumpkin Spice Latte Cupcakes!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- ½ cup brewed coffee, cooled
For the Espresso Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tbsp brewed espresso or strong coffee
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Step 4: Add Eggs and Pumpkin
Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until well combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled coffee. Start and end with the dry ingredients, mixing until just combined.
Step 6: Bake the Cupcakes
Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Espresso Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add the brewed espresso, vanilla extract, and a pinch of salt, and beat until the frosting is light and fluffy.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, pipe or spread the espresso buttercream frosting on top of each cupcake. Optionally, sprinkle with cinnamon or pumpkin spice for an added touch.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before adding it to the batter.
How can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend is suitable for baking to achieve the best results.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. Thaw them in the refrigerator before frosting and serving.