Name: Pumpkin Spice Latte Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 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

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.

Ingredients

Scale

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