Get ready to sweeten your fall celebrations with my easy recipe for Pumpkin Spice Latte Cupcakes! These treats blend warm spices, rich coffee, and creamy frosting into one delightful bite. Whether you’re a baking novice or a pro, I’ll guide you step-by-step. You’ll impress your friends and family, making every gathering a little cozier. Let’s dive into the ingredients and bake something amazing together!

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs - 1/2 cup pumpkin puree - 1/2 cup brewed coffee, cooled to room temperature - 1 teaspoon vanilla extract - 1/2 cup unsalted butter, softened to room temperature - 2 cups powdered sugar - 1/4 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon When you gather these ingredients, make sure they are fresh. Using high-quality pumpkin puree makes a big difference. The spices bring warmth and depth to your cupcakes. If you can, grind whole spices for better flavor. Each ingredient plays a role in creating the perfect balance. The butter must be softened for easy mixing. This allows for a light and fluffy batter. Using cooled coffee adds a rich taste that complements the pumpkin. The frosting ingredients also need to be precise for the best results. Make sure to have everything ready before you start baking. First, turn on your oven and set it to 350°F (175°C). This helps the cupcakes bake evenly. Grab your cupcake tin and line it with paper liners. This makes it easy to take the cupcakes out once they are baked. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix well and set this bowl aside. Now, take a large mixing bowl. Use a hand mixer or stand mixer to beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together. Mix until the mixture is light and fluffy. This should take about 3 to 4 minutes. Next, add 2 large eggs to the butter and sugar. Do this one at a time. Mix well after adding each egg. Then, stir in 1/2 cup of pumpkin puree, 1/2 cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Make sure everything is blended together smoothly. Gradually add the bowl of dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir gently. Mix just until everything is combined. Be careful not to overmix, or the cupcakes may not be fluffy. Now it's time to fill the cupcake liners. Divide the batter evenly among them, filling each about two-thirds full. This gives them room to rise while baking. Place the cupcake tin in the oven and bake for 18 to 20 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready! Let them cool in the pan for 5 minutes before moving to a wire rack. While the cupcakes cool, let’s prepare the frosting. In a mixing bowl, beat 1/2 cup of softened unsalted butter until creamy. Gradually add 2 cups of powdered sugar, mixing well until combined. To the frosting, add 1/4 cup of pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon. Beat on medium speed until the frosting is fluffy and easy to spread. Once the cupcakes are completely cool, use a piping bag or spatula to frost each cupcake. Make sure to create a nice swirl or smooth finish on top. To make the best pumpkin spice latte cupcakes, follow these tips: - Use room temperature ingredients: This helps the batter mix well. - Do not overmix: Mix until just combined. This keeps the cupcakes light and fluffy. - Fill liners correctly: Fill each liner about two-thirds full. This allows space for rising. - Check for doneness: Use a toothpick. If it comes out clean, your cupcakes are ready. Frosting is key for flavor and looks. Here are some tips: - Cool completely: Ensure cupcakes are cool before frosting. This prevents melting. - Use a piping bag: This makes it easy to create beautiful swirls. - Add spices to frosting: Mix in a bit of cinnamon for extra flavor. - Experiment with textures: You can spread it smooth or create peaks for fun. A good presentation makes cupcakes even more tempting. Try these ideas: - Use decorative stands: Display your cupcakes on a pretty cupcake stand. - Sprinkle toppings: Add a dash of cinnamon or place coffee beans on top. - Serve with coffee: Pair these cupcakes with a warm cup of coffee for a treat. - Create a theme: Use fall-themed plates or napkins to enhance the vibe. {{image_4}} You can easily make gluten-free cupcakes. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that have xanthan gum added. This will help your cupcakes rise and stay soft. Always check the blend’s packaging. Many brands work well for baking. For a dairy-free version, swap out the butter for coconut oil or a dairy-free butter substitute. Use almond milk or oat milk instead of regular milk in the frosting. This way, you still get a rich flavor without dairy. Your guests won’t even notice the difference! You can change the frosting to mix things up. A cream cheese frosting adds a tangy twist. Just blend cream cheese with powdered sugar and vanilla. If you love chocolate, try chocolate ganache. Melt chocolate with heavy cream, then let it cool before frosting. Both options will give your cupcakes a new flair! To store unfrosted pumpkin spice latte cupcakes, let them cool fully. Place them in an airtight container. Keep them at room temperature for up to three days. If you need to store them longer, refrigerate for up to a week. Make sure to wrap them well to avoid drying out. After frosting your cupcakes, keep them in an airtight container. Store them in the fridge for up to five days. The frosting stays fresh and creamy this way. If you want to enjoy them at room temperature, let them sit out for about 30 minutes before serving. Freezing cupcakes is easy! First, let them cool completely. Wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe container. They can stay frozen for up to three months. To enjoy, thaw them in the fridge overnight. Frost them after thawing for the best taste! Pumpkin spice latte cupcakes last about 3 to 5 days. Store them in an airtight container. This keeps them fresh and moist. Yes, you can use applesauce or mashed bananas. These options add moisture and sweetness. However, the flavor will change slightly. Brewed coffee works best. Use a medium roast for a balanced flavor. You can also use espresso for a stronger taste. Absolutely! You can bake them a day ahead. Just store them in an airtight container. Frost them on the day you serve. Serve them on a pretty plate or a cupcake stand. Add a sprinkle of cinnamon on top for flair. Pair with a warm drink for a cozy touch. You learned how to bake tasty pumpkin spice latte cupcakes. We covered all the key ingredients, both dry and wet, along with frosting options. The step-by-step instructions make it easy to follow. With tips for perfecting your cupcakes and fun variations to try, you can impress your friends. Just remember to store them right for freshness. Enjoy baking and sharing these delicious treats!$

Ingredients

Dry Ingredients List

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

Wet Ingredients List

– 1/2 cup unsalted butter, softened to room temperature

– 1 cup granulated sugar

– 2 large eggs

– 1/2 cup pumpkin puree

– 1/2 cup brewed coffee, cooled to room temperature

– 1 teaspoon vanilla extract

Frosting Ingredients List

– 1/2 cup unsalted butter, softened to room temperature

– 2 cups powdered sugar

– 1/4 cup pumpkin puree

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

When you gather these ingredients, make sure they are fresh. Using high-quality pumpkin puree makes a big difference. The spices bring warmth and depth to your cupcakes. If you can, grind whole spices for better flavor. Each ingredient plays a role in creating the perfect balance. The butter must be softened for easy mixing. This allows for a light and fluffy batter. Using cooled coffee adds a rich taste that complements the pumpkin. The frosting ingredients also need to be precise for the best results. Make sure to have everything ready before you start baking.

Step-by-Step Instructions

Preparing the Oven and Cupcake Tin

First, turn on your oven and set it to 350°F (175°C). This helps the cupcakes bake evenly. Grab your cupcake tin and line it with paper liners. This makes it easy to take the cupcakes out once they are baked.

Mixing the Dry Ingredients

In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix well and set this bowl aside.

Creaming the Butter and Sugar

Now, take a large mixing bowl. Use a hand mixer or stand mixer to beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together. Mix until the mixture is light and fluffy. This should take about 3 to 4 minutes.

Combining Wet Ingredients

Next, add 2 large eggs to the butter and sugar. Do this one at a time. Mix well after adding each egg. Then, stir in 1/2 cup of pumpkin puree, 1/2 cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Make sure everything is blended together smoothly.

Mixing the Batter

Gradually add the bowl of dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir gently. Mix just until everything is combined. Be careful not to overmix, or the cupcakes may not be fluffy.

Baking Instructions

Now it’s time to fill the cupcake liners. Divide the batter evenly among them, filling each about two-thirds full. This gives them room to rise while baking. Place the cupcake tin in the oven and bake for 18 to 20 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready! Let them cool in the pan for 5 minutes before moving to a wire rack.

Making the Frosting

While the cupcakes cool, let’s prepare the frosting. In a mixing bowl, beat 1/2 cup of softened unsalted butter until creamy. Gradually add 2 cups of powdered sugar, mixing well until combined.

Frosting the Cupcakes

To the frosting, add 1/4 cup of pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon. Beat on medium speed until the frosting is fluffy and easy to spread. Once the cupcakes are completely cool, use a piping bag or spatula to frost each cupcake. Make sure to create a nice swirl or smooth finish on top.

Tips & Tricks

Baking Tips for Perfect Cupcakes

To make the best pumpkin spice latte cupcakes, follow these tips:

– Use room temperature ingredients: This helps the batter mix well.

– Do not overmix: Mix until just combined. This keeps the cupcakes light and fluffy.

– Fill liners correctly: Fill each liner about two-thirds full. This allows space for rising.

– Check for doneness: Use a toothpick. If it comes out clean, your cupcakes are ready.

Frosting Tips and Techniques

Frosting is key for flavor and looks. Here are some tips:

– Cool completely: Ensure cupcakes are cool before frosting. This prevents melting.

– Use a piping bag: This makes it easy to create beautiful swirls.

– Add spices to frosting: Mix in a bit of cinnamon for extra flavor.

– Experiment with textures: You can spread it smooth or create peaks for fun.

Presentation Tips for Serving

A good presentation makes cupcakes even more tempting. Try these ideas:

– Use decorative stands: Display your cupcakes on a pretty cupcake stand.

– Sprinkle toppings: Add a dash of cinnamon or place coffee beans on top.

– Serve with coffee: Pair these cupcakes with a warm cup of coffee for a treat.

– Create a theme: Use fall-themed plates or napkins to enhance the vibe.

Variations

Gluten-Free Pumpkin Spice Latte Cupcakes

You can easily make gluten-free cupcakes. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that have xanthan gum added. This will help your cupcakes rise and stay soft. Always check the blend’s packaging. Many brands work well for baking.

Dairy-Free Options

For a dairy-free version, swap out the butter for coconut oil or a dairy-free butter substitute. Use almond milk or oat milk instead of regular milk in the frosting. This way, you still get a rich flavor without dairy. Your guests won’t even notice the difference!

Different Frosting Ideas

You can change the frosting to mix things up. A cream cheese frosting adds a tangy twist. Just blend cream cheese with powdered sugar and vanilla. If you love chocolate, try chocolate ganache. Melt chocolate with heavy cream, then let it cool before frosting. Both options will give your cupcakes a new flair!

Storage Info

Storing Unfrosted Cupcakes

To store unfrosted pumpkin spice latte cupcakes, let them cool fully. Place them in an airtight container. Keep them at room temperature for up to three days. If you need to store them longer, refrigerate for up to a week. Make sure to wrap them well to avoid drying out.

Storing Frosted Cupcakes

After frosting your cupcakes, keep them in an airtight container. Store them in the fridge for up to five days. The frosting stays fresh and creamy this way. If you want to enjoy them at room temperature, let them sit out for about 30 minutes before serving.

Freezing Tips for Cupcakes

Freezing cupcakes is easy! First, let them cool completely. Wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe container. They can stay frozen for up to three months. To enjoy, thaw them in the fridge overnight. Frost them after thawing for the best taste!

FAQs

How long do pumpkin spice latte cupcakes last?

Pumpkin spice latte cupcakes last about 3 to 5 days. Store them in an airtight container. This keeps them fresh and moist.

Can I substitute pumpkin puree with another ingredient?

Yes, you can use applesauce or mashed bananas. These options add moisture and sweetness. However, the flavor will change slightly.

What type of coffee works best for the recipe?

Brewed coffee works best. Use a medium roast for a balanced flavor. You can also use espresso for a stronger taste.

Can I make these cupcakes ahead of time?

Absolutely! You can bake them a day ahead. Just store them in an airtight container. Frost them on the day you serve.

What’s the best way to serve pumpkin spice latte cupcakes?

Serve them on a pretty plate or a cupcake stand. Add a sprinkle of cinnamon on top for flair. Pair with a warm drink for a cozy touch.

You learned how to bake tasty pumpkin spice latte cupcakes. We covered all the key ingredients, both dry and wet, along with frosting options. The step-by-step instructions make it easy to follow.

With tips for perfecting your cupcakes and fun variations to try, you can impress your friends. Just remember to store them right for freshness. Enjoy baking and sharing these delicious treats!

Pumpkin Spice Latte Cupcakes

Indulge in the cozy flavors of fall with these irresistible Pumpkin Spice Latte Cupcakes! These moist cupcakes, infused with pumpkin puree and brewed coffee, are topped with a creamy pumpkin spice frosting that's perfect for any occasion. Whether you're celebrating a special day or simply treating yourself, these cupcakes are a must-try. Click through to explore the full recipe and bring this delicious treat to life in your kitchen!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1/2 cup pumpkin puree

1/2 cup brewed coffee, cooled to room temperature

1 teaspoon vanilla extract

For the Frosting:

1/2 cup unsalted butter, softened to room temperature

2 cups powdered sugar

1/4 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a cupcake tin by lining it with paper liners, ensuring a perfect release once baked.

Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Set this bowl aside for now.

Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together. Continue mixing until the mixture is light and fluffy, which should take about 3-4 minutes.

Incorporate the Eggs: Add the eggs to the butter-sugar mixture one at a time, ensuring to beat well after each addition until fully combined.

Add Pumpkin and Coffee: Next, mix in the pumpkin puree, cooled brewed coffee, and vanilla extract. Blend well until all the ingredients are combined smoothly.

Combine Wet and Dry Ingredients: Gradually add the bowl of dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined, being careful not to overmix as this can affect the texture of the cupcakes.

Fill the Cupcake Liners: Evenly divide the batter among the lined cupcake cups, filling each about two-thirds full to allow room for rising during baking.

Bake: Place the cupcake tin in the preheated oven and bake for about 18-20 minutes. They are done when a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting: While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and mix until well combined.

Add Pumpkin and Spices: To the frosting mixture, add the pumpkin puree, vanilla extract, and ground cinnamon. Beat on medium speed until the frosting reaches a fluffy and spreadable consistency.

Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to generously spread the pumpkin spice frosting on top of each cupcake, creating a beautiful swirl or smooth finish.

Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes

- Presentation Tips: For a creative touch, sprinkle a little extra ground cinnamon or gently place a few whole coffee beans on top of the frosting. Display your beautifully frosted cupcakes on a decorative cupcake stand or platter to impress your guests!