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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 tablespoon pumpkin spice blend (or 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger) For the dry mix, I start with all-purpose flour as my base. It gives the cupcakes a great structure. I add baking powder to help them rise and baking soda for a little extra lift. A pinch of salt enhances all the flavors. The pumpkin spice blend is key. You can use a mix of cinnamon, nutmeg, and ginger if you don't have pumpkin spice on hand. - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree For the wet ingredients, I use unsalted butter for a rich taste. It should be soft. This makes it easy to cream with sugar. I mix in granulated sugar to sweeten the cupcakes. Adding eggs one at a time creates a better batter. The canned pumpkin puree keeps the cupcakes moist and adds that fall flavor we love. - ½ cup brewed coffee, cooled to room temperature - 1 teaspoon vanilla extract The coffee is a game-changer. I use brewed coffee for depth of flavor. It gives the cupcakes a nice coffee kick. A splash of vanilla extract pulls all the flavors together. You want it to be cooled, so it doesn’t cook the eggs in the batter. This blend of ingredients makes for a cupcake that’s both tasty and cozy, perfect for fall! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key to baking light and fluffy cupcakes. Next, grab a muffin tin and line it with cupcake liners. This helps with easy removal after baking and adds a nice touch. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 tablespoon of pumpkin spice blend. Make sure there are no lumps for a smooth batter. In a large bowl, beat ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Mix until the mixture is light and fluffy, which takes about 3-5 minutes. This step adds air to the batter, making your cupcakes rise. Now, add 2 large eggs one at a time. Mix well after each egg. This helps incorporate air and bind the batter. Next, add 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Mix until everything is smooth and well combined. Gradually add the dry mixture to the butter-sugar-egg mix. Alternate adding ½ cup of cooled brewed coffee. Start and end with the flour mix. Mix gently to avoid overmixing. Use a spoon or ice cream scoop to fill the cupcake liners about two-thirds full. Bake in the preheated oven for 18-20 minutes. Check if a toothpick comes out clean. Let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. To get the best texture in your Pumpkin Spice Latte Cupcakes, mixing is key. Use a gentle hand when combining the wet and dry ingredients. Overmixing can lead to tough cupcakes. Keep your ingredients at room temperature. This helps the batter mix smoothly and rise well. For a smooth coffee buttercream, start with soft butter. Beat it until creamy before adding powdered sugar. Mix in strong brewed coffee and vanilla extract slowly. This gives you the perfect consistency. Use a piping bag for even frosting. You can also use a knife to spread it on top. Garnishing your cupcakes adds a lovely touch. A sprinkle of pumpkin spice on top makes them pop. You can also place a whole coffee bean on each one for fun. Serve them on a cozy tray for a seasonal feel. This makes your treats even more inviting. Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and pumpkin puree are at room temperature helps create a smooth batter and results in a fluffier cupcake. Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to dense and tough cupcakes. Check for Doneness: Use a toothpick to test if the cupcakes are done; they should spring back when lightly touched and the toothpick should come out clean. Store Properly: Keep the frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_4}} You can change the spices to create new flavors. Try using nutmeg, ginger, or allspice. Each spice gives a unique taste. You can also mix in chocolate chips or nuts. Chocolate chips add sweetness, while nuts bring crunch. Both options will make your cupcakes even more fun! If you want to try different frostings, go for vanilla or chocolate. Vanilla adds a smooth taste, while chocolate brings richness. You can also use cream cheese frosting. It’s tangy and pairs well with pumpkin spice. Just remember to adjust the sugar to match your taste. Want bite-sized treats? Make mini cupcakes! Use the same batter and bake for about 12-15 minutes. They’re perfect for parties. If you want a cake instead, pour the batter into a cake pan. Bake it for about 25-30 minutes. You get a lovely layered cake that’s great for slicing and sharing! To keep your Pumpkin Spice Latte Cupcakes fresh, store them in an airtight container. This method locks in moisture and keeps the cupcakes soft. You can also wrap each cupcake in plastic wrap for extra protection. They stay fresh for about three days at room temperature. If your home is warm, place them in the fridge to prevent spoilage. You can freeze both frosted and unfrosted cupcakes. For unfrosted cupcakes, just let them cool completely, then place them in a single layer in a freezer-safe bag. For frosted cupcakes, wait until the frosting sets. Then, freeze them on a baking sheet before transferring them to a bag. They keep well for up to three months. When you're ready to enjoy them, thaw the cupcakes in the fridge overnight. For the best texture, let them sit at room temperature for about 30 minutes before serving. This way, they taste fresh and delightful! Pumpkin Spice Latte Cupcakes can last up to four days. Store them in an airtight container at room temperature for freshness. If you want them to last longer, you can refrigerate them. In the fridge, they can stay fresh for about a week, but the texture may change slightly. Yes, you can use fresh pumpkin! To prepare fresh pumpkin puree, start by selecting a sugar pumpkin, as it is sweeter and smoother than other types. Cut the pumpkin in half, scoop out the seeds, and roast it in the oven at 350°F for about 45 minutes. Once it is soft, scoop the flesh out and blend it until smooth. This will give your cupcakes a fresh flavor. For the best flavor, use a strong brewed coffee. I recommend using a dark roast or espresso. These types have rich, bold flavors that pair well with pumpkin spice. If you want a milder taste, you can use medium roast coffee. Just make sure it is brewed strong enough to shine through. You can easily make these cupcakes dairy-free! Use dairy-free butter or coconut oil instead of regular butter. For the frosting, use a dairy-free butter substitute as well. Swap the milk with almond milk or oat milk in the frosting for a smooth texture. These swaps will keep the cupcakes tasty while meeting your dietary needs. This blog post guides you through making Pumpkin Spice Latte Cupcakes, covering all details. We discussed the right ingredients, from all-purpose flour to brewed coffee. You learned step-by-step instructions, plus tips for perfect texture and frosting. We also shared fun variations, storage methods, and FAQs to help you out. Now you can confidently bake delicious cupcakes that impress. Enjoy treating yourself and others to this cozy fall treat.

Pumpkin Spice Latte Cupcakes

Deliciously moist cupcakes infused with pumpkin spice and topped with creamy coffee buttercream frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon pumpkin spice blend
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cups canned pumpkin puree
  • 0.5 cups brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons strong brewed coffee
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat the Oven: Set your oven temperature to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
  • Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice blend until they are thoroughly blended and free of lumps.
  • Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
  • Add Eggs and Pumpkin: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter. Next, add the pumpkin puree and vanilla extract, and mix until everything is well combined and smooth.
  • Combine Wet and Dry: Gradually add the dry mixture to the butter-sugar-egg mixture, alternating with the cooled brewed coffee. Start and finish with the flour mixture. Mix gently until just combined; be careful not to overmix to keep the cupcakes light.
  • Fill Cupcake Liners: Use a spoon or ice cream scoop to divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for best results.
  • Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Frosting: In a clean large mixing bowl, beat the softened butter using an electric mixer until creamy and smooth. Gradually add in the powdered sugar, followed by the brewed coffee, vanilla extract, and a pinch of salt. Beat the mixture on medium-high speed until it becomes light, fluffy, and fully combined.
  • Frost the Cupcakes: Once the cupcakes are completely cooled, take a piping bag fitted with a decorative tip or a knife, and generously apply the coffee buttercream frosting on top of each cupcake.
  • Serve: Enhance your beautifully frosted Pumpkin Spice Latte Cupcakes by garnishing each one with a light sprinkle of pumpkin spice or placing a whole coffee bean on top for an extra touch of decor and flavor.

Notes

Garnish with a sprinkle of pumpkin spice or a whole coffee bean for decoration.
Keyword coffee, cupcakes, dessert, pumpkin spice