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Perfect Pumpkin Spice Latte Cupcakes: Easy Homemade Recipe

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These Perfect Pumpkin Spice Latte Cupcakes are tender, moist, and flavored with real pumpkin and a heavy hand of pumpkin pie spice. Topped with a silky, cinnamon-spiked buttercream that tastes like the foam on top of a really good latte, they are the ultimate fall dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • 1 tablespoon instant espresso powder
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter (2 sticks), softened
  • 3–4 cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Mix in the pumpkin puree, buttermilk, instant espresso powder, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar, one cup at a time, beating on low speed after each addition. Add the dissolved espresso, ground cinnamon, vanilla extract, and a pinch of salt. Add the heavy cream, one tablespoon at a time, and beat on medium-high speed until light, fluffy, and spreadable.
  8. Once the cupcakes are completely cool, pipe or spread the frosting onto each one. Garnish with a sprinkle of pumpkin pie spice or a coffee bean if desired.

Notes

Room temperature ingredients matter for best texture. Do not overmix the batter. Espresso powder is key for the latte flavor. Check for doneness early to avoid overbaking. Chill frosting if it gets too soft.

Nutrition

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, fall dessert, espresso cupcakes, cinnamon buttercream

Find it online: https://sofiaspice.com/perfect-pumpkin-spice-latte-cupcakes-easy-homemade-recipe/