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Perfect Pumpkin Spice Latte Cupcakes Recipe: Easy & Best

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These Perfect Pumpkin Spice Latte Cupcakes bring together the cozy warmth of pumpkin spice and the bold comfort of coffee in a tender, moist crumb, topped with a cloud of coffee buttercream. They are a full-on flavor experience that hits every single note of autumn.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 tablespoon instant espresso powder, dissolved in 2 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Ground cinnamon or pumpkin pie spice for dusting (optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  3. In another large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Then mix in the pumpkin puree, cooled brewed coffee, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Divide the batter evenly among the 12 liners, filling each about ¾ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter with a hand mixer until light, pale, and fluffy (about 2-3 minutes). Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed. Add the dissolved espresso mixture and vanilla extract. Increase speed to medium-high and beat for 2-3 minutes until light and airy. If too thick, add a tablespoon of heavy cream or milk; if too thin, add more powdered sugar.
  8. Once the cupcakes are completely cool, frost them using a piping bag fitted with a large star tip. Finish with a dusting of cinnamon or pumpkin pie spice and a drizzle of caramel sauce if desired.

Notes

Don’t overmix the batter; lumps are fine. Use room temperature ingredients for best results. Use strong coffee for a more pronounced flavor. Check pumpkin puree for excess water and blot if needed. Cool cupcakes completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of liquid. For dairy-free, use dairy-free butter and coconut cream or oat milk. Store in an airtight container at room temperature for up to 2 days, or freeze unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin spice latte, cupcakes, fall, coffee, pumpkin, buttercream, easy, best

Find it online: https://piperplate.com/perfect-pumpkin-spice-latte-cupcakes-recipe-easy-and-best/