As the leaves start to turn and the air grows crisp, there’s nothing quite like the comforting aroma of pumpkin spice wafting through the kitchen. I remember the first time I experimented with combining my two autumn favorites: pumpkin spice lattes and cupcakes. The result? These irresistible Pumpkin Spice Latte Cupcakes that have become a seasonal staple in my home.
Imagine biting into a soft, moist cupcake infused with the warm flavors of pumpkin and coffee, topped with a swirl of creamy espresso buttercream. These cupcakes are the perfect embodiment of fall, bringing together the coziness of a latte and the indulgence of a freshly baked treat.
What You’ll Love About Pumpkin Spice Latte Cupcakes
Flavors
The rich pumpkin base is beautifully complemented by the subtle notes of espresso, creating a harmonious blend that dances on your taste buds. The warm spices – cinnamon, nutmeg, and ginger – add depth and complexity, reminiscent of your favorite coffee shop latte.
Textures
These cupcakes boast a tender, velvety crumb that practically melts in your mouth. The fluffy espresso buttercream provides a silky contrast, making each bite a delightful experience of soft cake and creamy frosting.
Difficulty Level
- Overall: Intermediate
- Prep in advance: The cupcake batter can be made ahead and refrigerated overnight.
- Just before serving: Pipe the frosting and add a dusting of cinnamon or a sprinkle of pumpkin pie spice for the finishing touch.
Special Equipment
You’ll need a muffin tin, cupcake liners, and a piping bag with a star tip for that perfect swirl of frosting. Don’t worry if you don’t have a piping bag – a zip-top bag with the corner snipped off works in a pinch!
Choosing Your Ingredients
Pumpkin Puree
Opt for 100% pure pumpkin puree, not pumpkin pie filling. The pure stuff gives you better control over the sweetness and spice levels.
Espresso Powder
Look for a high-quality instant espresso powder for the best flavor. It dissolves easily and provides that rich coffee kick without adding excess liquid to your batter and frosting.
Spices
Freshly ground spices will give you the most vibrant flavor. If possible, grate your own nutmeg and use cinnamon that hasn’t been sitting in your pantry for years.
How to Make Pumpkin Spice Latte Cupcakes Easily
- Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- Whisk together the dry ingredients – flour, baking powder, baking soda, salt, and spices – in a bowl.
- In another bowl, beat the pumpkin puree, sugar, oil, and eggs until smooth.
- Dissolve the espresso powder in a tablespoon of hot water and add it to the wet ingredients.
- Gradually mix the dry ingredients into the wet, being careful not to overmix.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Cool completely before frosting with espresso buttercream.
Tips for Perfect Pumpkin Spice Latte Cupcakes
- Room temperature ingredients: Ensure your eggs and dairy are at room temperature for a smoother batter.
- Don’t overmix: Stop mixing as soon as the ingredients are combined to keep your cupcakes light and fluffy.
- Cooling is key: Let the cupcakes cool completely before frosting to prevent the buttercream from melting.
- Frosting consistency: If your buttercream is too soft, chill it for 10-15 minutes before piping.
Storing Your Pumpkin Spice Latte Cupcakes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. Unfrosted cupcakes can be frozen for up to a month – just thaw and frost before serving.
Variations and Pairings
- Add a sprinkle of chocolate-covered espresso beans on top for extra crunch and coffee flavor.
- Serve with a hot pumpkin spice latte for the ultimate autumn indulgence.
- Try a cream cheese frosting variation for a tangy twist.
Pumpkin Spice Latte Cupcakes
Equipment
- Muffin tin
- – Cupcake liners
- – Mixing bowls
- Electric mixer
- – Piping bag with star tip
Ingredients
- – 1 1/2 cups all-purpose flour
- – 1 teaspoon baking powder
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
- – 1 teaspoon ground cinnamon
- – 1/2 teaspoon ground ginger
- – 1/4 teaspoon ground nutmeg
- – 1 cup canned pumpkin puree
- – 1 cup granulated sugar
- – 1/2 cup vegetable oil
- – 2 large eggs
- – 1 tablespoon instant espresso powder
- – 1 tablespoon hot water
- For the Espresso Buttercream:
- – 1 cup unsalted butter softened
- – 3 cups powdered sugar
- – 2 tablespoons instant espresso powder
- – 2 tablespoons heavy cream
- – 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat pumpkin puree, sugar, oil, and eggs until smooth.
- Dissolve espresso powder in hot water and add to the wet ingredients.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes completely before frosting.
- For the buttercream, beat softened butter until creamy.
- Gradually add powdered sugar, espresso powder, heavy cream, and vanilla. Beat until smooth and fluffy.
- Pipe or spread frosting onto cooled cupcakes.
- Optionally, dust with cinnamon or top with a coffee bean for decoration.
Notes
– These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
– Bring to room temperature before serving for the best flavor and texture.