Pumpkin Spice Latte Cupcakes

$To make these delightful pumpkin spice latte cupcakes, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 tablespoon pumpkin spice - ½ cup unsalted butter, softened - 1 cup brown sugar - 2 large eggs - 1 cup pumpkin puree - ½ cup brewed coffee, cooled - 1 teaspoon vanilla extract - ½ cup frosting (cream cheese or buttercream) for topping - Lightly whipped cream and a sprinkle of pumpkin spice for garnish Each ingredient plays a key role in making these cupcakes rich and flavorful. The all-purpose flour provides the base. Baking powder and baking soda help the cupcakes rise. The salt enhances the sweetness and flavor. Pumpkin spice gives that cozy fall taste. The unsalted butter makes the cupcakes soft. Brown sugar adds moisture and a hint of caramel flavor. Eggs bind everything together and add richness. Pumpkin puree brings a lovely texture and flavor. Brewed coffee deepens the taste, while vanilla extract adds warmth. Lastly, the frosting adds a sweet finish. You can choose cream cheese for tanginess or buttercream for sweetness. Top with whipped cream and a sprinkle of pumpkin spice to make them look fancy. This combination of ingredients creates the perfect treat for fall. Enjoy baking! - Preheat the oven to 350°F (175°C). - Line the muffin tin with cupcake liners. - In a bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 tablespoon pumpkin spice This mix gives your cupcakes their warm fall flavor. - In a large bowl, beat: - ½ cup unsalted butter, softened - 1 cup brown sugar Mix until it looks light and fluffy. This step adds air for a soft texture. - Add 2 large eggs, one at a time. Mix well after each addition. - Stir in: - 1 cup pumpkin puree - ½ cup cooled brewed coffee - 1 teaspoon vanilla extract This mixture creates a rich and moist batter. - Gradually add the dry mix to the wet ingredients. Stir until just combined. - Spoon the batter into the cupcake liners, filling each about 2/3 full. This helps them rise perfectly in the oven. - Bake for 18-20 minutes. - Cool in the tin for 5 minutes, then transfer to a wire rack. This cooling step is key for the right texture. - Frost the cooled cupcakes with: - ½ cup cream cheese or buttercream frosting Top with a dollop of lightly whipped cream and sprinkle pumpkin spice for a festive touch. Enjoy your tasty fall treat! To get the best cupcakes, you must mix carefully. Overmixing the batter can make them tough. Mix just until the dry and wet ingredients come together. That keeps your cupcakes light and fluffy. After baking, always check for doneness. Use a toothpick and insert it into the center. If it comes out clean, the cupcakes are ready. If not, bake them a few more minutes. You can choose between cream cheese or buttercream frosting. Cream cheese is tangy and rich, while buttercream is sweet and smooth. For a great finish, use a spatula to spread the frosting. You can also use a piping bag for a fun design. Just make sure your cupcakes are cool before you frost them. Want to boost the pumpkin spice flavor? Add an extra half tablespoon of pumpkin spice to the batter. This will make the cupcakes even more aromatic. You can also use flavored coffee instead of regular brewed coffee. A hazelnut or vanilla coffee adds a fun twist. This small change can elevate the taste of your cupcakes. {{image_2}} To make these cupcakes gluten-free, simply swap out all-purpose flour for a gluten-free blend. Look for flour mixes that contain a mix of rice flour, tapioca flour, and potato starch. These blends work well and keep your cupcakes light. Make sure the blend you choose has xanthan gum for proper texture. If you want a vegan version, use flax eggs instead of regular eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Instead of butter, use coconut oil for a rich flavor. This keeps the cupcakes moist and tasty. You can add chocolate chips for a sweet twist. Dark chocolate pairs well with pumpkin spice. Nuts like walnuts or pecans add a nice crunch. You can also change the spice mix. For a different flavor, try cinnamon or a hint of nutmeg. Adjust the spices based on your taste. This way, you can create your own unique cupcake style! Store your pumpkin spice latte cupcakes at room temperature. - Keep them in an airtight container. - Place parchment paper between layers to avoid sticking. - They will stay fresh for 2-3 days. If you want to save some for later, freezing is a great option. - Wait until the cupcakes cool completely. - Wrap each cupcake in plastic wrap tightly. - Place them in a freezer-safe bag. - They can last up to 3 months in the freezer. To enjoy frozen cupcakes, thaw them properly. - Take them out of the freezer and unwrap them. - Let them sit at room temperature for about 1-2 hours. - If they seem dry, you can add a bit of frosting on top. - For a warm treat, microwave them for about 10-15 seconds. Store your pumpkin spice latte cupcakes in an airtight container. They stay fresh at room temperature for up to three days. If you want to keep them longer, place them in the fridge for up to a week. Just remember to let them come to room temp before serving. Yes, you can definitely make these cupcakes ahead of time. Bake them and let them cool completely. Then, store them in an airtight container. You can frost them the day you plan to serve them for the best taste. The best way to frost cupcakes is to use a piping bag. This tool gives you control and makes your cupcakes look great. If you don’t have one, you can use a knife to spread the frosting. Just be gentle and aim for a nice, smooth finish. To make your cupcakes more moist, add a little extra pumpkin puree. You could also use oil instead of butter in some recipes. Ensure you do not overbake them. Check for doneness a minute or two early; the toothpick should come out clean but not dry. These cupcakes are not gluten-free or vegan as written. If you need a gluten-free version, try using almond flour or a gluten-free blend. For a vegan option, replace eggs with flax eggs and use coconut oil instead of butter. Pair these cupcakes with a warm cup of coffee or chai tea. The flavors blend well and enhance your tasting experience. You can also serve them with a scoop of vanilla ice cream for a fun dessert twist. These pumpkin spice latte cupcakes are a delicious treat made with simple ingredients. We covered how to prepare, bake, and decorate them for maximum flavor. Remember, small tips can change the game, like not overmixing and exploring frosting options. You can even adapt this recipe for gluten-free or vegan needs. Enjoy your baking journey, and savor each bite of these moist, flavorful cupcakes!$

Indulge in the cozy flavors of fall with these Pumpkin Spice Latte Cupcakes! This delightful recipe combines warm pumpkin spice and rich coffee for a sweet treat that’s perfect for any occasion. Easy to make and perfect for sharing, these cupcakes are topped with your choice of creamy frosting and a sprinkle of pumpkin spice. Click through to discover the full recipe and impress your friends with this autumn favorite! #PumpkinSpiceLatte #CupcakeRecipes #FallBaking #DessertIdeas

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon pumpkin spice

½ cup unsalted butter, softened

1 cup brown sugar

2 large eggs

1 cup pumpkin puree

½ cup brewed coffee, cooled

1 teaspoon vanilla extract

½ cup frosting (cream cheese or buttercream) for topping

Lightly whipped cream and a sprinkle of pumpkin spice for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice until well combined.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 3-4 minutes).

Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.

Add Pumpkin and Coffee: Stir in the pumpkin puree, cooled coffee, and vanilla extract until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fill Cupcake Liners: Spoon the batter into the prepared 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.

Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Frost and Garnish: Frost the cooled cupcakes with your choice of cream cheese or buttercream frosting. Top with a dollop of lightly whipped cream and a sprinkle of pumpkin spice for the final touch.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes