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Cozy Pumpkin Spice Latte Cupcakes: Easy Fall Recipe

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These cozy pumpkin spice latte cupcakes are proof that sometimes the best recipes come from happy accidents. The combination of pumpkin and espresso is unexpected but perfect, creating a depth that makes these taste like they came from a fancy bakery.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • 2 tablespoons brewed coffee, cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Cinnamon sugar, for dusting (optional)
  • Toasted pumpkin seeds, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. Dissolve the espresso powder: In a small bowl, mix the instant espresso powder with 1 tablespoon of hot water. Stir until completely dissolved. Set aside to cool.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  4. Combine the wet ingredients: In a larger bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and the dissolved espresso mixture until smooth.
  5. Fold in the dry ingredients: Add the dry mixture to the wet mixture in two additions, folding gently with a spatula after each addition. Do not overmix.
  6. Fill the liners: Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  8. Cool completely: Let the cupcakes sit in the tin for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
  9. Make the frosting: Beat the softened butter in a large bowl with an electric mixer on medium speed until creamy and pale, about 2 minutes. Add the powdered sugar one cup at a time, beating on low speed. Add the cooled brewed coffee, vanilla extract, and pinch of salt. Beat on medium-high speed for 2-3 minutes until light and fluffy.
  10. Frost the cupcakes: Once completely cool, pipe or spread the frosting onto each cupcake. Dust with cinnamon sugar and sprinkle toasted pumpkin seeds on top if desired.

Notes

Don’t overmix the batter to avoid dense cupcakes. Room temperature ingredients are important for proper emulsification. Check your oven temperature with an oven thermometer. Let cupcakes cool completely before frosting to prevent melting. The flavors deepen after a day or two.

Nutrition

Keywords: pumpkin spice latte cupcakes, fall cupcakes, pumpkin cupcakes, coffee cupcakes, easy fall recipe, pumpkin dessert

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