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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes

Indulge in the flavors of fall with these delicious Pumpkin Spice Latte Cupcakes. Moist pumpkin cake infused with espresso and topped with creamy coffee buttercream – the perfect treat for autumn!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Servings 12

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

- For a stronger coffee flavor, add an extra 1/2 teaspoon of espresso powder to the cupcake batter.
- 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.