Go Back
- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt The dry ingredients create the base for the cupcakes. All-purpose flour gives the right structure. Granulated sugar adds sweetness, while brown sugar brings moisture and a rich flavor. Baking soda and baking powder help the cupcakes rise, making them light and fluffy. Spices like cinnamon, nutmeg, and ginger give that warm, cozy taste we all love. - ½ cup unsalted butter, softened to room temperature - 3 large eggs, at room temperature - 1 cup pumpkin puree (not pumpkin pie filling) - 1 teaspoon pure vanilla extract - ½ cup strong brewed coffee, cooled to room temperature The wet ingredients add moisture and flavor. Unsalted butter makes the cupcakes rich and tender. Eggs help bind the mix and add structure. Pumpkin puree is the star here, bringing that classic fall flavor. Vanilla adds a sweet aroma, and brewed coffee enhances the flavor of the pumpkin, making it more complex. - 1 ½ cups powdered sugar - 4 oz cream cheese, softened to room temperature - 2 tablespoons milk - Additional ground cinnamon for garnish The frosting takes these cupcakes to the next level. Cream cheese gives a tangy flavor that pairs well with the spice of the cupcakes. Powdered sugar sweetens it without being too gritty. Milk helps create the right consistency for easy spreading. A sprinkle of cinnamon on top adds a nice touch, making each cupcake look and taste festive. This is where the magic happens. You can find the full recipe to create these rich and flavorful treats. - Preheat the oven to 350°F (175°C). - Line a standard cupcake pan with paper liners. This keeps the cupcakes from sticking. - In a large bowl, combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and ½ cup of packed brown sugar. - Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. Mix these well for even flavor. - In another bowl, cream ½ cup of softened unsalted butter until smooth. - Add 3 large eggs, one at a time, mixing after each addition. - Stir in 1 cup of pumpkin puree and 1 teaspoon of pure vanilla extract until blended. - Gradually add the dry mixture to the wet mixture. - Alternate this addition with ½ cup of cooled brewed coffee. Start and end with the dry ingredients. Mix lightly until just combined. - Fill the cupcake liners about two-thirds full with batter. - Bake for 18 to 20 minutes. To test doneness, insert a toothpick into the center of a cupcake. It should come out clean. Let cool in the pan for 5 minutes before transferring to a wire rack. - While cupcakes cool, make the cream cheese frosting. - Beat together 4 oz of softened cream cheese and ½ cup of softened butter until smooth. - Gradually mix in 1 ½ cups of powdered sugar. If too thick, add 2 tablespoons of milk until smooth. - Once cupcakes are completely cool, frost each with the cream cheese frosting. - Use a spatula or piping bag for a nice swirl on top. - Dust with ground cinnamon for a festive touch. For the full recipe, check the detailed instructions above! To get the perfect cupcake texture, start with room temperature ingredients. This helps everything mix well. Next, mix the batter gently. Overmixing can make your cupcakes tough. You want to combine until just mixed. It is fine if a few lumps remain. For smooth and creamy frosting, beat the cream cheese and butter well. Add powdered sugar slowly to avoid a cloud of sugar. If your frosting is too thick, add milk a little at a time. Aim for a spreadable consistency. You can use a piping bag for fun designs. Try a swirl or a simple mound on top. One common mistake is overbaking. Keep an eye on the time. Cupcakes are done when a toothpick comes out clean. Another mistake is frosting too soon. Always let the cupcakes cool completely. If you frost warm cupcakes, the frosting will melt. Enjoy your delicious treats! {{image_4}} You can switch up the frosting on your pumpkin spice latte cupcakes. Try a maple buttercream for a sweet twist. This frosting adds a rich flavor that pairs well with the spices. For a lighter touch, use a whipped cream topping. This fluffy option gives a nice contrast to the dense cupcake. Want to make your cupcakes even more exciting? Add in chocolate chips for a sweet surprise. The chocolate melts and adds a rich taste. You can also toss in nuts or seeds for a crunchy texture. Walnuts or pecans work well, making each bite more interesting. If you need gluten-free cupcakes, substitute the all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum to help with texture. For dairy-free options, use coconut oil in place of butter. Almond milk can replace regular milk in the frosting. These swaps keep the flavor while meeting dietary needs. For the full recipe, check out the complete guide to making these delicious cupcakes. To store your pumpkin spice latte cupcakes in the fridge, place them in an airtight container. This helps keep them fresh. They can last up to 5 days in the fridge. Check for freshness by looking for any signs of spoilage or dryness. If you want to freeze the cupcakes, do so before you frost them. Wrap each cupcake in plastic wrap and place them in a freezer bag. They can stay frozen for up to 3 months. When you are ready to enjoy them, thaw the cupcakes in the fridge overnight. Once thawed, frost them as desired. For the best storage, use a sturdy container to hold your cupcakes. Avoid using containers that are too tight, as they can trap moisture. This can spoil your cupcakes. A cupcake carrier works well, as it keeps them safe and intact. Make sure to store them in a cool, dry place to maintain their flavor and texture. To check if the cupcakes are done, use the toothpick test. Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, the cupcakes are ready. This test is simple and reliable. Remember, overbaking can lead to dry cupcakes, so check them a couple of minutes before the time is up. Yes, you can prep these cupcakes ahead of time. Bake the cupcakes and let them cool completely. Store them in an airtight container at room temperature for up to two days. If you want to freeze them, wrap each cupcake tightly in plastic wrap. They can stay frozen for up to three months. Frost them right before serving for the best taste. Serve these cupcakes slightly warm or at room temperature. They pair well with a hot drink, like coffee or tea. You can also add a sprinkle of cinnamon on top for extra flavor. For a fun twist, try serving with a scoop of vanilla ice cream. This makes a delightful dessert for fall gatherings or cozy nights in. You now have a clear guide to making delicious Pumpkin Spice Latte Cupcakes. We covered all the key ingredients, from dry to wet and frosting options. I shared tips to get the best texture and avoid common mistakes. You also learned about variations and storage tips to keep your treats fresh. With these steps, you can impress everyone with your baking skills. Enjoy your cupcakes, and don't forget to share your tasty creations!

- Pumpkin Spice Latte Cupcakes

Indulge in the ultimate fall treat with these delightful Pumpkin Spice Latte Cupcakes! This easy-to-follow recipe combines the warm flavors of pumpkin, coffee, and spices into a moist cupcake topped with a creamy frosting. Perfect for celebrations or cozy gatherings, these cupcakes will impress your friends and family.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

3 large eggs, at room temperature

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon pure vanilla extract

½ cup strong brewed coffee, cooled to room temperature

1 ½ cups powdered sugar (for frosting)

4 oz cream cheese, softened to room temperature (for frosting)

2 tablespoons milk (for frosting)

Additional ground cinnamon for garnish

Instructions
 

Preheat the Oven: Begin by setting your oven to 350°F (175°C). Line a standard cupcake pan with paper liners to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure that these ingredients are well combined for an even flavor throughout the cupcakes.

      Cream Butter and Eggs: In a separate mixing bowl, use a hand mixer or a stand mixer to beat the softened butter until it reaches a creamy consistency. Add the eggs, one at a time, mixing thoroughly after each addition to ensure they are well incorporated.

        Combine Pumpkin and Vanilla: Stir in the pumpkin puree and pure vanilla extract into the buttery mixture until fully blended, creating a smooth batter.

          Incorporate Dry and Wet Mixtures: Gradually add the dry mixture to the pumpkin mixture, alternating with the cooled brewed coffee. Begin and end with the dry ingredients, mixing lightly until just combined. Avoid overmixing to keep the cupcakes tender.

            Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow space for rising.

              Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 18 to 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake; it should come out clean when they are baked. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prepare the Frosting: While the cupcakes cool, make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar and mix until fluffy. If the frosting is too thick, stir in the milk a little at a time until you reach your desired consistency.

                  Frost the Cupcakes: Once the cupcakes are completely cool, use a spatula or piping bag to generously apply the cream cheese frosting on top of each cupcake, creating a delightful swirl or mound.

                    Garnish: Finally, sprinkle a light dusting of ground cinnamon on the frosted cupcakes for a festive touch, making them look as delicious as they taste.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes