Embrace the cozy flavors of fall with these Pumpkin Spice Latte Cupcakes. These cupcakes feature a moist and flavorful pumpkin spice base topped with a light and creamy coffee buttercream frosting made with instant espresso. Perfect for autumn gatherings, these cupcakes bring the warmth and comfort of a pumpkin spice latte into a delicious dessert form.
Why You’ll Love This Recipe
You’ll love these Pumpkin Spice Latte Cupcakes for their blend of warm spices and rich coffee flavor. The pumpkin spice cupcakes are moist and fragrant, while the light coffee buttercream frosting adds a delightful espresso kick. Easy to make and irresistibly delicious, these cupcakes are perfect for any fall occasion.
Expert Tips and Tricks
- Use Pure Pumpkin Puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Room Temperature Ingredients: Use room temperature butter, eggs, and milk for a smoother batter and frosting.
- Don’t Overmix: Mix the batter until just combined to keep the cupcakes light and fluffy.
- Dissolve Espresso Powder: Dissolve the instant espresso powder in a small amount of hot water to ensure even distribution in the frosting.
- Pipe the Frosting: Use a piping bag to apply the frosting for a professional look.
Recipe Variations and Possible Substitutions
- Different Spices: Adjust the spice blend to your preference by adding more cinnamon, nutmeg, or ginger.
- Cream Cheese Frosting: For a different twist, try a cream cheese frosting flavored with a hint of coffee.
- Vegan Option: Use a plant-based milk and butter alternative to make the recipe vegan.
- Extra Flavor: Add a teaspoon of vanilla extract or maple syrup to the frosting for additional depth of flavor.
Serving and Pairing Suggestions
Serve these Pumpkin Spice Latte Cupcakes with a hot cup of coffee or tea for a delightful afternoon treat. They also pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
Storage and Reheating Tips
- Refrigeration: Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
- Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, let them sit out for about 30 minutes before serving.
Recipe FAQs
Can I use fresh pumpkin instead of canned? Yes, but ensure it is well-cooked and pureed until smooth.
How do I prevent the frosting from being too sweet? Adjust the amount of powdered sugar in the frosting to your taste preference.
Can I make the batter ahead of time? It’s best to bake the batter immediately, but you can prepare the frosting ahead and store it in the refrigerator.
What if I don’t have instant espresso powder? You can use strong brewed coffee, but reduce the liquid content in the frosting accordingly.
Can I double the recipe? Yes, you can double the recipe to make a larger batch for a bigger crowd.
Pumpkin Spice Latte Cupcakes
Embrace the cozy flavors of fall with Pumpkin Spice Latte Cupcakes, featuring a moist pumpkin spice base and a creamy coffee buttercream frosting made with instant espresso. Perfect for autumn gatherings, these cupcakes bring the warmth of a pumpkin spice latte into a delicious dessert form.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
For the Coffee Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan on a wire rack.
- Prepare the Frosting: Dissolve the instant espresso powder in the hot water and set aside to cool. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, dissolved espresso, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Add more cream if needed to reach the desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the coffee buttercream using a piping bag or a spatula.
- Decorate: Optionally, top each cupcake with a sprinkle of cinnamon or a decorative coffee bean.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 483Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 99mgSodium: 225mgCarbohydrates: 60gFiber: 1gSugar: 46gProtein: 4g
