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To make these delightful cupcakes, you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 tablespoon pumpkin pie spice - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup brewed espresso or strong coffee, cooled - ½ cup buttermilk, at room temperature These ingredients blend together to create a moist, flavorful cupcake with that cozy pumpkin spice taste. The combination of pumpkin puree and espresso gives the cupcakes a rich flavor, perfect for fall. If you want to add a sweet touch, consider this frosting: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar - 1 tablespoon vanilla extract This creamy frosting is easy to make. Just beat the cream cheese and butter until smooth, then add the sugar and vanilla. It adds a delicious layer to your cupcakes. For a fun finish, try these toppings: - Mini chocolate-covered espresso beans - A drizzle of caramel sauce - A sprinkle of pumpkin pie spice or cinnamon These toppings can make your cupcakes pop. They add extra flavor and a festive look, making your treat even more special. Enjoy experimenting with these options! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect heat for baking. Grab a standard 12-cup muffin pan and line it with cupcake liners. Using liners helps with easy removal after baking. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Make sure to mix these dry ingredients well. This step is key for even flavor in your cupcakes. In a large mixing bowl, use an electric mixer to cream ½ cup softened unsalted butter with 1 cup granulated sugar. Mix this on medium speed for about 3-4 minutes. The mixture should be light and fluffy. Then, add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until everything is smooth. Now, it's time to combine the dry and wet ingredients. Gradually fold the dry mixture from the first step into the wet mixture. Alternate by adding ½ cup brewed espresso and ½ cup buttermilk, starting and ending with the dry mix. Mix gently. Be careful not to overwork the batter; this keeps the cupcakes soft and tender. Spoon the batter into the lined muffin cups, filling each about ¾ full. Place the muffin pan in your preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your cupcakes are ready. After baking, let the cupcakes cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. This step ensures they stay light and fluffy, making them perfect for frosting later. To get soft and fluffy cupcakes, pay attention to mixing. Start by creaming the butter and sugar well. This step adds air to the batter. Mix for about 3-4 minutes. Next, add eggs one by one. Mix well after each addition. Finally, fold in the dry ingredients gently. Do not overmix. This keeps the cupcakes light. Make your cupcakes look as good as they taste. After they cool, frost them with cream cheese frosting. Use a piping bag for fun shapes. You can also sprinkle pumpkin pie spice on top. For a treat, add mini chocolate-covered espresso beans or a drizzle of caramel sauce. These touches will wow your friends! Avoid overmixing the batter. This can make your cupcakes dense. Also, ensure your oven is preheated. If it’s not hot enough, your cupcakes may not rise well. Lastly, let them cool completely before frosting. This stops the frosting from melting. Following these tips will help you bake perfect cupcakes every time! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and results in fluffier cupcakes. Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense, tough cupcakes instead of light and airy ones. Test for Doneness: Use a toothpick to test the cupcakes about 2 minutes before the recommended baking time. If it comes out clean, they’re done; if not, bake a bit longer. Cool Completely Before Frosting: Allow the cupcakes to cool on a wire rack completely before frosting. This prevents the frosting from melting and ensures a beautiful finish. {{image_4}} You can change the frosting on your pumpkin spice latte cupcakes. Try chocolate ganache for a rich flavor. It’s easy! Just melt chocolate and mix it with cream. Whipped cream is another fun choice. You can pipe it on top for a light touch. Want to add more flavor? Toss in some chocolate chips. They melt and create a sweet surprise. Chopped nuts like pecans or walnuts add crunch and depth. You could even add a swirl of caramel into the batter for a sweet twist. You can make these cupcakes gluten-free. Use a gluten-free flour blend in place of regular flour. For a dairy-free option, swap buttermilk with almond milk mixed with a splash of vinegar. These changes let everyone enjoy this tasty treat without worry. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps retain moisture and prevents them from drying out. Keep the container at room temperature for up to two days. If you use cream cheese frosting, store them in the fridge. Just remember to let them sit out for a bit before serving. You can freeze these cupcakes for later enjoyment. First, make sure they are completely cool. Wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. They can stay frozen for up to three months. When you are ready to eat them, simply thaw them in the fridge overnight. In a cool, dry place, your cupcakes last about two days. If stored in the fridge, they can last up to a week. For best taste, enjoy them fresh. However, freezing is a great option for long-term storage without losing flavor. Yes, you can use fresh pumpkin. To do this, cook a small pumpkin until soft. Remove the skin and seeds, then mash the flesh to make puree. This gives a fresher taste. However, canned pumpkin is easier and saves time. To frost cupcakes, use a piping bag. A round tip works well for smooth tops. Start from the edge and swirl to the center. For a simple method, use a knife to spread frosting. Both methods look great and taste good. You can bake the cupcakes a day in advance. Let them cool completely and store them in an airtight container. Frost them on the day you plan to serve. This keeps them fresh and tasty. These cupcakes pair well with coffee or tea. For a fun twist, serve them with hot cocoa. You can also add whipped cream or ice cream on the side. Both options make for a cozy treat. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready. If it has batter on it, bake them for a few more minutes. You learned how to make delicious pumpkin spice latte cupcakes. We covered main ingredients, optional frosting, and fun toppings. I provided step-by-step instructions, tips for texture, and mistakes to avoid. We explored variations and storage tips too. Now, it’s your turn. Try this recipe to enjoy fall flavors in cupcake form. With these cupcakes, you will impress your friends and family. Happy baking!

Pumpkin Spice Latte Cupcakes

Delicious cupcakes infused with pumpkin spice and espresso, topped with cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cups canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 0.5 cups brewed espresso or strong coffee, cooled to room temperature
  • 0.5 cups buttermilk, at room temperature
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract for frosting

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin pan by lining it with cupcake liners.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. Set this dry mixture aside.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for about 3-4 minutes until light and fluffy.
  • Incorporate the eggs one at a time into the buttery sugar mixture, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  • Gradually fold the dry mixture into the wet ingredients, alternating with the cooled brewed espresso and buttermilk. Start and finish with the dry ingredients.
  • Spoon the batter into the prepared cupcake liners, filling each one approximately ¾ full.
  • Bake for 18-20 minutes, testing for doneness with a toothpick.
  • Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  • For the optional cream cheese frosting, beat the softened cream cheese and butter together until creamy. Gradually incorporate the powdered sugar and vanilla extract until smooth. Frost the cooled cupcakes as desired.

Notes

Sprinkle with pumpkin pie spice or cinnamon for a festive touch.
Keyword cupcakes, fall dessert, pumpkin spice