Pumpkin Spice Latte Cupcakes Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 tablespoon instant espresso powder (for the batter)
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the Espresso Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder (dissolved in 1 teaspoon hot water)
- Pinch of ground cinnamon for garnish
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners. This ensures your cupcakes don’t stick and makes cleanup much easier later on.
- Step 2: Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and the dry espresso powder. Set this mixture aside. Mixing the espresso powder directly into the flour helps distribute the coffee flavor evenly through the crumb.
- Step 3: Cream Butter and Sugars: In a large bowl or using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 2-3 minutes until the mixture is light and fluffy. This aeration is key to a light cupcake texture.
- Step 4: Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract. Don’t worry if the batter looks slightly curdled at this stage; the pumpkin adds a lot of moisture which will even out once the flour is added.
- Step 5: Combine Flour and Pumpkin Mixtures: Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Overmixing at this stage can lead to tough, dense cupcakes, so stop as soon as no streaks of flour remain.
- Step 6: Bake the Cupcakes: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full. Place the tin in the center of the oven and bake for 18 to 22 minutes. A toothpick inserted into the center should come out clean when they are done. Move them to a wire rack to cool completely.
- Step 7: Whip the Espresso Frosting: While the cupcakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar one cup at a time, followed by the vanilla and the dissolved espresso liquid. Whip on high speed until the frosting is light, airy, and holds its shape.
- Step 8: Frost and Decorate: Once the cupcakes are entirely cool to the touch, pipe or spread the espresso frosting onto each cupcake. For a true “latte” look, sprinkle a tiny bit of cinnamon or pumpkin spice on top of the frosting as a finishing touch.