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Pumpkin Spice Latte Cupcakes

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These cozy fall cupcakes combine pumpkin, espresso, and warming spices in a tender, moist cupcake topped with cinnamon cream cheese frosting. Perfect for autumn gatherings or a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup (245g) pumpkin puree
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp espresso powder
  • ½ cup (120ml) milk (whole or 2%)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp ground cinnamon (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and espresso powder until smooth.
  4. Add half of the dry ingredients to the wet mixture, mix gently, then add milk. Follow with remaining dry ingredients and stir just until combined.
  5. Divide batter evenly among cupcake liners, filling about ⅔ full.
  6. Bake for 18-22 minutes, checking doneness with a toothpick (should come out clean or with a few moist crumbs).
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, cinnamon, and vanilla extract, beating until fluffy and spreadable.
  9. Frost cooled cupcakes with a knife or pipe on swirls. Optionally, sprinkle with cinnamon or nutmeg.
  10. Serve at room temperature and enjoy.

Notes

Use room temperature eggs and cream cheese for smoother batter and frosting. Dissolve espresso powder in milk if clumpy. Avoid overmixing batter to keep cupcakes tender. Frost only when cupcakes are completely cool to prevent melting. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum. Vegan adaptations include flax eggs and dairy-free cream cheese and butter.

Nutrition

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

Find it online: https://magnetmeal.com/pumpkin-spice-latte-cupcakes-recipe-easy-cozy-fall-baking-treats/