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Pumpkin Spice Latte Cupcakes Recipe

Pumpkin Spice Latte Cupcakes Recipe
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These Pumpkin Spice Latte Cupcakes combine the warm flavors of pumpkin and classic autumn spices with a hint of espresso for a delightful seasonal treat. Moist pumpkin cupcakes are topped with a creamy espresso-infused buttercream frosting, perfect for cozy gatherings or festive celebrations.

Ingredients

Scale

Cupcakes

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3/4 cup canned pumpkin puree
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 tbsp brewed espresso or strong coffee

Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp instant espresso powder
  • 2 tbsp heavy cream
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with 6 paper liners to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this spice-flour mixture aside.
  3. Combine wet ingredients: In a large bowl, whisk pumpkin puree, brown sugar, eggs, melted butter, vanilla extract, and brewed espresso until you achieve a smooth mixture.
  4. Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix to keep cupcakes tender.
  5. Fill cupcake liners: Divide the batter evenly among the paper liners, filling each about two-thirds full for even rising.
  6. Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let the cupcakes cool completely on a wire rack.
  7. Prepare the frosting: While cupcakes cool, beat the softened butter until light and fluffy. Add powdered sugar, instant espresso powder, a pinch of salt, and 1 tablespoon of heavy cream; beat until smooth and spreadable. Add more cream as needed to reach desired consistency.
  8. Frost the cupcakes: Once completely cooled, frost each cupcake using a piping bag or a knife. Optionally, garnish with a sprinkle of cinnamon or a caramel drizzle for extra flair.

Notes

  • If you prefer a stronger espresso flavor, increase the instant espresso powder in the frosting to 1.5 teaspoons.
  • The batter should not be overmixed to keep cupcakes light and tender.
  • You can substitute brewed espresso with strong brewed coffee if espresso is not available.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring chilled cupcakes to room temperature before serving for best flavor and texture.

Nutrition

Keywords: Pumpkin spice, latte, cupcakes, fall dessert, pumpkin puree, espresso frosting, autumn treats

Find it online: https://thedishspot.com/pumpkin-spice-latte-cupcakes-recipe/