Pumpkin Spice Latte Cupcakes: Your New Fall Obsession
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Learn how to make delicious Pumpkin Spice Latte Cupcakes. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/4 cup brewed espresso or strong coffee
1 teaspoon vanilla extract
For the frosting: 1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, for dusting
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This spice blend is what gives these cupcakes their signature flavor, reminiscent of my grandmother’s spice-rich kitchen.
In another bowl, combine the pumpkin puree, vegetable oil, eggs, brewed espresso, and vanilla extract. Blend until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as you want the cupcakes to be light and fluffy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool completely on a wire rack.
For the frosting, beat the softened butter and cream cheese together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fluffy.
Once the cupcakes are cool, frost them generously and dust with cinnamon for that extra touch of warmth.
