Pumpkin Spice Latte Cupcakes Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 teaspoons instant espresso powder
- 1 cup canned pumpkin puree (not pie filling)
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- For the Espresso Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon strong brewed espresso (cooled)
- 1/2 teaspoon ground cinnamon (for garnish)
Instructions
- Step 1: Oven and Tin Preparation: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to ensure the cupcakes don’t stick and are easy to remove after baking.
- Step 2: Whisking Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and instant espresso powder. Ensure there are no lumps and the coffee powder is evenly distributed.
- Step 3: Combining Wet Ingredients: In a separate large bowl, beat the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the vegetable oil, eggs, and vanilla extract. Whisk vigorously until the mixture is well-emulsified and slightly pale.
- Step 4: Creating the Batter: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix only until just combined. Be careful not to overmix, as this can lead to dense, tough cupcakes instead of light and airy ones.
- Step 5: Baking the Cupcakes: Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. Let them cool completely on a wire rack.
- Step 6: Preparing the Espresso Frosting: In a clean bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar one cup at a time. Finally, mix in the cooled brewed espresso. Beat on high speed for 2 minutes until the frosting is stiff and fluffy.
- Step 7: Final Decorating: Once the cupcakes are entirely cool, pipe the espresso frosting onto each cupcake. You can use a star tip to mimic the whipped cream on a latte. Lightly dust the tops with a pinch of cinnamon or pumpkin spice for a professional finish.