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Pumpkin Spice Latte Cupcakes

Close-up of a pumpkin spice latte cupcake topped with swirled cream cheese frosting and a sprinkle of cinnamon.
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Moist, coffee-infused cupcakes with a hint of pumpkin spice, topped with cream cheese frosting and fall decorations.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup pumpkin puree
  • Cream Cheese Frosting (recipe follows)
  • Optional: Fall sprinkles, cinnamon sticks, or small candy pumpkins for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and espresso powder.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and pumpkin puree.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, frost the cupcakes with cream cheese frosting and decorate as desired.

Notes

  • For extra moist cupcakes, ensure your buttermilk and pumpkin puree are at room temperature.
  • You can make your own pumpkin pie spice by combining cinnamon, ginger, nutmeg, and cloves.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • These cupcakes pair well with a hot cup of coffee or tea.

Nutrition

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