Pumpkin Spice Latte Cupcakes Recipe

Autumn has a way of awakening all our senses—the crispness in the air, the golden hues of falling leaves, and the warm, comforting scents that fill our kitchens. One of the quintessential flavors of the season is pumpkin spice, celebrated in lattes, pies, and baked goods alike. But why limit this cozy flavor to your morning cup of coffee when you can transform it into a decadent, portable treat?

Pumpkin Spice Latte Cupcakes are the perfect blend of two beloved favorites: a spiced pumpkin cupcake infused with the rich, aromatic taste of a classic latte, topped with creamy frosting that echoes your favorite coffeehouse beverage. This recipe was inspired by the excitement of fall gatherings, weekend brunches, and moments when a little indulgence feels just right. Each bite is soft, moist, and bursting with seasonal spices, making it the ideal companion to curl up with a warm blanket and a good book—or to share at family gatherings and office parties.

These cupcakes are more than a dessert; they are a celebration of autumn itself. The blend of cinnamon, nutmeg, and cloves mirrors the comfort of the season, while the coffee undertones provide a sophisticated edge that appeals to both adults and kids alike. Whether you’re hosting a fall-themed brunch, preparing treats for a school bake sale, or simply craving a seasonal indulgence, Pumpkin Spice Latte Cupcakes offer a perfect balance of sweet, spicy, and coffee-flavored goodness.

Ingredients

For the Cupcakes:

• 1 ¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup pumpkin puree

• ½ cup brewed strong coffee, cooled

• ½ cup milk

For the Frosting:

• 1 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 2 tbsp brewed coffee, cooled

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• Optional: a pinch of ground nutmeg or cocoa powder for garnish

Directions

Preparing the Cupcakes

1. Preheat the Oven and Prep Pans
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. Preparing the pans ahead ensures the cupcakes bake evenly and are easy to remove.

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This step evenly distributes the spices, giving each cupcake a consistent, aromatic flavor.

3. Cream Butter and Sugar
   In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy, about 3–4 minutes. Creaming incorporates air into the mixture, which contributes to the cupcakes’ soft texture.

4. Add Eggs and Vanilla
   Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract. This creates a smooth, cohesive batter that will bake evenly.

5. Incorporate Pumpkin and Coffee
   Add the pumpkin puree to the mixture and blend until smooth. Gradually mix in the cooled coffee and milk, alternating with the dry ingredients. Begin and end with the dry ingredients to prevent overmixing.

6. Fill Cupcake Liners
   Using a spoon or ice cream scoop, fill each cupcake liner about ¾ full with batter. This ensures cupcakes rise evenly and have a nicely rounded top.

7. Bake
   Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven too early to prevent the cupcakes from collapsing.

8. Cool
   Remove cupcakes from the oven and allow them to cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely. Proper cooling is essential to prevent frosting from melting when applied.

Preparing the Frosting

1. Cream Butter
   In a large mixing bowl, beat softened butter until smooth and creamy, about 2–3 minutes. This creates a light base for your frosting.

2. Add Powdered Sugar Gradually
   Gradually mix in powdered sugar, one cup at a time, on low speed. This prevents the sugar from creating a cloud of dust and ensures a smooth texture.

3. Incorporate Coffee and Vanilla
   Add brewed coffee and vanilla extract, then increase speed to medium and beat until light and fluffy. Coffee adds a subtle depth of flavor that complements the pumpkin spices.

4. Season with Cinnamon
   Mix in ground cinnamon and, if desired, a pinch of nutmeg for an extra layer of warmth. Taste and adjust seasoning to your preference.

5. Frost the Cupcakes
   Once cupcakes are fully cooled, use a piping bag or a spatula to frost each cupcake. For a professional look, swirl frosting from the outer edge toward the center.

6. Optional Garnish
   Sprinkle a light dusting of cinnamon, nutmeg, or even a few chocolate shavings over the frosted cupcakes for a decorative touch. This elevates the presentation and makes them irresistible.

Tips for the Perfect Pumpkin Spice Latte Cupcakes

• Use Freshly Brewed Coffee: Fresh coffee provides a more pronounced flavor in both the batter and frosting. Allow it to cool before mixing to prevent curdling.

• Don’t Overmix the Batter: Overmixing can make cupcakes dense. Mix just until ingredients are combined.

• Room Temperature Ingredients: Butter, eggs, and milk at room temperature create a smoother batter and better texture.

• Customize Your Spices: Adjust cinnamon, nutmeg, cloves, or ginger to taste. You can also add a dash of allspice for a deeper spice profile.

• Storage: Store cupcakes in an airtight container at room temperature for 2–3 days. Frosted cupcakes can be refrigerated for up to 5 days; bring to room temperature before serving.

Variations to Try

• Mocha Pumpkin Spice Cupcakes: Add 2 tbsp of cocoa powder to the batter for a chocolatey twist that pairs beautifully with coffee.

• Maple Coffee Frosting: Replace part of the powdered sugar with 1–2 tbsp maple syrup for a natural sweetness that complements pumpkin perfectly.

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for proper structure.

• Mini Cupcakes: Use a mini muffin tin for bite-sized treats, perfect for parties or portion control.

Why You’ll Love These Cupcakes

Pumpkin Spice Latte Cupcakes are more than just a seasonal treat—they’re a comforting experience. The warm spices, combined with the subtle coffee flavor, evoke memories of crisp autumn mornings and cozy evenings. They’re versatile, easy to share, and sure to impress at holiday gatherings or casual get-togethers.

The cupcakes’ texture is soft and tender, with a lightly spiced crumb that pairs perfectly with the creamy, coffee-infused frosting. Each bite offers a balance of flavors: the pumpkin provides moisture and depth, the latte adds warmth, and the frosting ties everything together with sweetness and richness.

They’re also a great conversation starter. Friends and family will be intrigued by the combination of classic coffeehouse flavors transformed into a handheld dessert. You can make a batch in advance, store them properly, and enjoy them for several days, making them a convenient and indulgent treat.

Serving Suggestions

• Pair Pumpkin Spice Latte Cupcakes with a warm cup of coffee, chai tea, or hot cocoa for a perfect autumn afternoon treat.

• Serve on a festive platter during holiday gatherings, adding cinnamon sticks or pumpkin decorations for a seasonal touch.

• Top with crushed graham crackers or caramel drizzle to enhance flavor and presentation.

• Use as a fun addition to brunch buffets, bake sales, or school celebrations.

Healthier Adaptations

While these cupcakes are a treat, you can make small adjustments for a lighter version without compromising flavor:

• Swap Half the Butter: Replace half the butter with unsweetened applesauce for a lower-fat option.

• Reduce Sugar: Cut sugar by ¼ cup in the batter; spices and pumpkin provide natural sweetness.

• Use Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrition.

• Lower-Calorie Frosting: Use Greek yogurt or cream cheese-based frosting instead of buttercream for a tangy, lower-calorie alternative.

Fun Facts About Pumpkin and Coffee Pairings

• Pumpkin and warm spices like cinnamon, nutmeg, and cloves have been a seasonal favorite for centuries, originally popularized in North America during harvest celebrations.

• Coffee complements pumpkin flavors because the bitterness of the coffee balances the sweetness of pumpkin and sugar, creating a rich, layered taste experience.

• The idea of combining coffee with baked goods traces back to European café culture, where pairing desserts with coffee became a ritual of comfort and conversation.

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?
Yes! Pumpkin Spice Latte Cupcakes are perfect for preparing in advance. You can bake the cupcakes a day or two ahead of when you plan to serve them. Once baked, allow them to cool completely and store them in an airtight container at room temperature. This helps preserve their moisture and flavor. If you want to get even more organized, you can also prepare the batter ahead of time and refrigerate it for a few hours before baking. To maintain the best texture and appearance, frost the cupcakes just before serving. This prevents the frosting from softening too much or absorbing moisture from the cupcakes. Preparing them ahead is especially helpful for busy mornings, holiday gatherings, or when hosting a brunch.

2. Can I freeze Pumpkin Spice Latte Cupcakes?
Absolutely! Freezing is a great way to make these cupcakes last longer. For best results, freeze the cupcakes unfrosted. After baking and cooling completely, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or airtight container. This method keeps them fresh for up to three months. When you’re ready to enjoy them, thaw the cupcakes at room temperature. Frost them once they have completely thawed to ensure the frosting maintains its ideal texture and flavor. You can also freeze the frosting separately in an airtight container and thaw it in the refrigerator before use.

3. Can I use instant coffee instead of brewed coffee?
Yes! Instant coffee works perfectly if you don’t have brewed coffee on hand. Simply dissolve 1–2 teaspoons of instant coffee in ½ cup of hot water and let it cool before adding it to the batter or frosting. This gives a similar rich coffee flavor without the need to brew a full cup.

4. Can I make the frosting less sweet?
Yes, you can adjust the sweetness to your preference. Reduce the amount of powdered sugar slightly or add a small amount of cream cheese to balance the sweetness. Taste as you go to achieve your perfect flavor.

Pumpkin Spice Latte Cupcakes Recipe

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

A cozy and indulgent treat that combines the warm flavors of pumpkin spice with the rich taste of a latte. Perfect for fall gatherings, brunches, or simply a comforting dessert to enjoy at home. Soft, moist cupcakes are topped with a creamy coffee-infused frosting, making every bite a celebration of autumn flavors.

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Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup pumpkin puree

• ½ cup brewed strong coffee, cooled

• ½ cup milk

For the Frosting:

• 1 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 2 tbsp brewed coffee, cooled

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• Optional: pinch of ground nutmeg or cocoa powder for garnish

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Instructions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

• In a large bowl, cream together butter and sugar until light and fluffy.

• Beat in eggs one at a time, then stir in vanilla extract.

• Mix in pumpkin puree until smooth. Gradually add coffee and milk, alternating with dry ingredients, beginning and ending with dry ingredients.

• Fill cupcake liners about ¾ full with batter.

• Bake 18–22 minutes or until a toothpick inserted comes out clean. Cool in pan 5–10 minutes, then transfer to a wire rack.

• For frosting, beat butter until creamy. Gradually add powdered sugar, then coffee, vanilla, and cinnamon. Beat until light and fluffy.

• Frost cooled cupcakes and garnish with cinnamon, nutmeg, or cocoa powder if desired.

Notes

• Use room temperature ingredients for better texture.

• Cool cupcakes completely before frosting to prevent melting.

• Store unfrosted cupcakes in an airtight container for up to 3 days; frost before serving.

• Adjust spices to taste for a more or less pronounced pumpkin flavor.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Michelle Davis