Description
Pumpkin Spice Latte Cupcakes are a delightful seasonal treat that combine the warm flavors of pumpkin and classic pumpkin pie spices with a hint of coffee. These moist cupcakes are perfectly spiced and topped with a creamy frosting, making them an ideal dessert for autumn gatherings, holiday celebrations, or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup brewed coffee (cooled or at room temperature)
Optional for Frosting
- Cream cheese frosting or buttercream for topping
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined to ensure even distribution of spices.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee until smooth and uniform.
- Blend and Fill: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix to keep the cupcakes tender. Then, fill each cupcake liner about two-thirds full with the batter.
- Bake and Cool: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Frosting Time: Once the cupcakes are completely cooled, frost them generously with cream cheese frosting or buttercream as preferred. Serve and enjoy your pumpkin spice latte cupcakes!
Notes
- Make sure the brewed coffee is cooled before adding it to avoid cooking the eggs prematurely.
- You can substitute the vegetable oil with melted coconut oil for a slightly different flavor.
- For a dairy-free version, use a vegan frosting and substitute eggs with flax eggs.
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Use fresh pumpkin puree for best flavor; canned pumpkin puree works well too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
