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Perfect Pumpkin Spice Latte Cupcakes

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These Perfect Pumpkin Spice Latte Cupcakes are a cozy fall dessert with a secret ingredient—espresso powder—that deepens the pumpkin and spice flavors. Topped with a tangy cream cheese frosting, they’re moist, flavorful, and perfect for sweater weather gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 tablespoon instant espresso powder
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind)
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground cinnamon or pumpkin pie spice, for dusting (optional)
  • Caramel sauce, for drizzling (optional)
  • Coffee beans, for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1 tablespoon instant espresso powder.
  3. In a large bowl, whisk together the wet ingredients: 1 cup granulated sugar, ½ cup packed light brown sugar, ½ cup vegetable oil, 2 large eggs (room temperature), 1 cup pumpkin puree, 1 teaspoon vanilla extract, and ¼ cup milk.
  4. Add the dry ingredients to the wet ingredients. Stir with a rubber spatula or whisk until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely (at least 30 minutes).
  8. While the cupcakes cool, make the cream cheese frosting: In a large bowl, beat 8 ounces softened cream cheese and ½ cup softened unsalted butter together on medium speed until smooth and creamy (about 2 minutes).
  9. Add 1 teaspoon vanilla extract and a pinch of salt. Beat to combine.
  10. Gradually add 3 cups powdered sugar, 1 cup at a time, beating on low speed then increasing to medium. Taste and add up to 1 more cup if desired for sweetness or stiffness.
  11. Once the cupcakes are completely cool, frost them using a knife or piping bag with a star tip.
  12. Garnish with a dusting of cinnamon or pumpkin pie spice, a drizzle of caramel sauce, or a coffee bean, if desired.

Notes

Room temperature ingredients matter for best texture. Don’t overmix the batter. Toast spices for extra flavor. Chill frosting if too soft. Use a cookie scoop for even batter. Cupcakes taste even better the next day.

Nutrition

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, fall cupcakes, cream cheese frosting, espresso cupcakes

Find it online: https://recipebelle.com/perfect-pumpkin-spice-latte-cupcakes-you-need-to-try/