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pumpkin spice latte cupcakes - featured image

Pumpkin Spice Latte Cupcakes

  • Author: Harper
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Description

Moist, spiced cupcakes infused with espresso powder and topped with a rich cinnamon buttercream, capturing the authentic taste of a high-end café pumpkin spice latte.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 tablespoon espresso powder
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360-480g) confectioners’ sugar, sifted (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)
  • 1 teaspoon cinnamon (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pumpkin pie spice for dusting (optional)
  • Mini chocolate chips for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and espresso powder.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (2-3 minutes). Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, then add pumpkin puree and mix until combined.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  6. Divide batter evenly among liners, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Rotate pan halfway through baking.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter until creamy. Add sifted powdered sugar, cinnamon, vanilla, and salt. Beat on low until combined, then high for 3 minutes until fluffy.
  10. Add heavy cream one tablespoon at a time until desired piping consistency is reached.
  11. Pipe frosting onto cooled cupcakes using a star tip. Dust with pumpkin pie spice or top with mini chocolate chips.

Notes

Ensure all ingredients (butter, eggs, buttermilk) are at room temperature for best results. Do not overmix the batter to avoid tough cupcakes. Sift powdered sugar to prevent lumps in the frosting. Cupcakes can be made ahead and stored at room temperature for up to 2 days, or frozen unfrosted for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 32
  • Sodium: 250
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, cinnamon buttercream, fall desserts, coffee cupcakes, party desserts, autumn baking

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