Description
Delight in the cozy flavors of fall with these Pumpkin Spice Latte Cupcakes. Moist and tender, these cupcakes blend classic pumpkin spices with a hint of coffee for a unique twist. Perfectly spiced and topped with creamy frosting, they make an irresistible treat for any pumpkin lover.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup brewed coffee (cooled or at room temperature)
Frosting (optional)
- Cream cheese frosting or buttercream, as desired
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and evenly distributed.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cupcakes tender. Fill each cupcake liner about two-thirds full.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Frost: Once the cupcakes are fully cooled, frost them with your choice of cream cheese frosting or buttercream for a rich and creamy finish.
Notes
- Ensure the brewed coffee is cooled or at room temperature before adding it to avoid cooking the eggs prematurely.
- You can substitute pumpkin pie spice for the cinnamon, nutmeg, and ginger if preferred.
- For a dairy-free frosting, use a vegan buttercream alternative.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
