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Pumpkin Spice Latte Cupcakes

Irresistible Pumpkin Spice Latte Cupcakes for Cozy Fall Vibes

Indulge in delightful Pumpkin Spice Latte Cupcakes, perfect for cozy fall vibes.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour can be substituted with gluten-free blend
  • 2 teaspoons pumpkin pie spice consider making your own blend
  • 1 teaspoon baking powder choose aluminum-free for cleaner taste
  • 1/2 teaspoon baking soda
  • a pinch salt sea salt or kosher salt can be used
  • 1 cup brown sugar dark brown offers more robust flavor
  • 1/4 cup maple syrup honey can be used as a substitute
  • 2 eggs or flax eggs for vegan version
  • 1/2 cup vegetable oil melted coconut oil is a flavorful alternative
  • 1 cup pumpkin puree use pure pumpkin, not pie filling
  • 1 shot espresso or brewed coffee for milder flavor
  • 1 teaspoon vanilla extract opt for pure vanilla for best results
For the Frosting
  • 8 oz cream cheese can use vegan cream cheese
  • 1 cup powdered sugar essential for stability
  • 1 cup heavy cream coconut cream is a good dairy-free option
Optional Garnishes
  • cinnamon for enhancing flavor and presentation
  • crushed candied ginger adds texture and extra hint of spice

Equipment

  • Oven
  • Cupcake Tin
  • mixing bowls
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper liners.
  2. In a medium bowl, whisk together 2 cups of flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
  3. In a large bowl, beat together 1 cup of brown sugar, 1/4 cup of maple syrup, 2 eggs, 1/2 cup of vegetable oil, 1 cup of pumpkin puree, 1 espresso shot, and 1 teaspoon of vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Spoon the batter into cupcake liners, filling each about two-thirds full.
  6. Bake for 15-20 minutes, checking doneness with a toothpick.
  7. Cool the cupcakes in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare frosting by beating together 8 oz of cream cheese and 1 cup of powdered sugar until smooth, then gradually add 1 cup of heavy cream until stiff peaks form.
  9. Frost the cooled cupcakes with the cream cheese frosting using a piping bag.
  10. Sprinkle with pumpkin pie spice or granulated sugar, and add optional garnishes if desired.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store frosted cupcakes in an airtight container for up to 2 days. For longer storage, freeze unfrosted cupcakes for up to 3 months.

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