Pumpkin Spice Latte Cupcakes (classic)
Printed from Inclusive Kitchen — Pumpkin Spice Latte Cupcakes
Pumpkin Spice Latte Cupcakes are the quintessential fall treat, combining the beloved flavors of pumpkin, coffee, and warm spices into a delightful dessert. These cupcakes are not just a sweet indulgence; they evoke the cozy feeling of sipping a pumpkin spice latte on a crisp autumn day. With a fluffy texture and a rich cream cheese frosting, they are sure to impress at any gathering, whether it’s a casual get-together or a festive holiday party.
Historically, the pumpkin spice latte has become a cultural phenomenon since its introduction in the early 2000s, quickly becoming synonymous with the fall season. These cupcakes take that same beloved flavor profile and transform it into a handheld treat that’s perfect for sharing—or hoarding, if you’re not feeling generous. After all, who can resist the allure of a cupcake that tastes like a warm hug in a mug?
To make these cupcakes, you’ll need to gather some pantry staples and a few special ingredients. The combination of pumpkin puree, espresso, and a blend of spices creates a flavor explosion that will have your taste buds dancing. Topped with a luscious cream cheese frosting and a sprinkle of cinnamon, these cupcakes are as visually appealing as they are delicious. Just be prepared to share, because once your friends catch a whiff of these baking, they’ll be lining up for a taste!
So, preheat your oven, grab your mixing bowls, and let’s get baking! These Pumpkin Spice Latte Cupcakes are not only a treat for the taste buds but also a delightful way to celebrate the flavors of the season. Just remember, if anyone asks for the recipe, you can always say it’s a “secret” ingredient—just like the barista does!
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 0.5 cup espresso or strong coffee
- 0.5 cup unsalted butter
- 8 ounces cream cheese
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. This will ensure easy removal and a clean presentation.
- In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 0.5 cup of brown sugar, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 0.5 teaspoon of salt. This dry mixture will provide the base for your cupcakes.
- In another bowl, beat together 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract until well combined. The pumpkin puree adds moisture and flavor, making these cupcakes irresistibly soft.
- Melt 0.5 cup of unsalted butter and let it cool slightly. Then, stir in 0.5 cup of espresso or strong coffee into the melted butter. This will enhance the coffee flavor in your cupcakes.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Scoop the batter into the prepared muffin pan, filling each liner about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly domed and spring back when lightly pressed.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This step is crucial for preventing soggy bottoms.
- While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat 8 ounces of cream cheese until smooth. This will be the base of your frosting.
- Gradually add 2 cups of powdered sugar and 2 tablespoons of milk to the cream cheese, mixing until smooth and creamy. Adjust the consistency with more milk if necessary.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. A piping bag can help achieve a beautiful swirl.
- Sprinkle a pinch of cinnamon on top of each frosted cupcake for an extra touch of flavor and visual appeal. This little detail makes a big difference!
- Serve the cupcakes at room temperature for the best flavor. They pair wonderfully with a cup of coffee or tea, making them perfect for an afternoon treat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be warned: they may disappear faster than you can say 'pumpkin spice!'
- Enjoy your delicious Pumpkin Spice Latte Cupcakes, and remember, sharing is caring—unless it’s the last one!
Nutrition (per serving)
- Calories: 250
- Carbs g: 35
- Protein g: 3
- Fat g: 10
- Sugar g: 20
