Pumpkin Spice Latte Cupcakes
Pumpkin spice latte cupcakes are the perfect autumn indulgence, blending moist pumpkin cake with warm spices and topped with creamy coffee frosting. These delightful treats evoke the essence of fall, making them ideal for gatherings or cozy evenings at home. With simple ingredients and easy-to-follow steps, you can create a batch that fills your kitchen with inviting aromas and satisfies your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 cup brewed coffee
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, and sugar.
- In another bowl, mix pumpkin puree, eggs, melted butter, and brewed coffee until fully combined.
- Gradually combine wet and dry ingredients; stir gently until just mixed.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling for five minutes in the tin before transferring to wire racks.
- For frosting, beat together softened butter and powdered sugar with remaining brewed coffee until fluffy. Spread on cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 260
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Customize your spices by adding nutmeg or ginger for extra flavor. Consider incorporating chocolate chips or walnuts for added texture. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.