Pumpkin Spice Latte Cupcakes: 15 Amazing Bites
Enjoy the cozy flavors of fall with these delightful Pumpkin Spice Latte Cupcakes. They capture the essence of your favorite seasonal drink in a sweet, baked treat, perfect for any autumn gathering.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup brewed coffee, cooled
- ½ cup buttermilk
- For the Coffee Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix until well combined.
- In a small bowl, whisk together the cooled coffee and buttermilk.
- Alternately add the dry ingredients and the wet ingredients to the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the coffee frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the cooled coffee, beating until smooth and fluffy.
- Stir in the vanilla extract and a pinch of salt.
- Once the cupcakes are completely cool, frost them generously with the coffee frosting.
Notes
- For a stronger coffee flavor, you can add a teaspoon of instant espresso powder to the frosting.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 350-400 (estimated)
- Sugar: Approximately 40-50g (estimated)
- Sodium: Approximately 150mg (estimated)
- Fat: Approximately 18-22g (estimated)
- Saturated Fat: Approximately 10-12g (estimated)
- Unsaturated Fat: Approximately 8-10g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 45-55g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 3-4g (estimated)
- Cholesterol: Approximately 70mg (estimated)
Find it online: https://afripaket.com/pumpkin-spice-latte-cupcakes/