Pumpkin Spice Latte Cupcakes
Pumpkin spice latte cupcakes are the ultimate fall treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg with a delicious coffee kick. Topped with a creamy frosting, these moist cupcakes offer a delightful bite of autumn in every morsel. Perfect for gatherings or cozy nights in, they promise to be a seasonal favorite that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 large eggs (room temperature)
- 1/4 cup vegetable oil or applesauce
- 1/2 cup milk
- 1 tsp vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter (room temperature)
- 1 cup powdered sugar (sifted)
- 4 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Fill each cupcake liner two-thirds full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: To enhance flavor, use freshly grated nutmeg and high-quality espresso for added depth. Substitute regular flour with gluten-free options if needed.