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Cozy Pumpkin Spice Latte Cupcakes

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These cozy pumpkin spice latte cupcakes capture the warmth of a coffee shop fall favorite with a homey baked twist, topped with smooth cream cheese frosting.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 teaspoons espresso powder (optional but recommended)
  • ½ cup unsalted butter, softened (113 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk (120 ml) or whole milk with 1 tsp lemon juice (let sit 5 min)
  • 8 oz cream cheese, softened (227 grams)
  • ½ cup unsalted butter, softened (113 grams)
  • 3 cups powdered sugar (360 grams), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, salt, and espresso powder until evenly combined.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the pumpkin puree until just combined.
  6. Alternate adding dry ingredients and buttermilk: add about a third of the dry ingredients, then half the buttermilk, mixing gently after each addition. Repeat until all are incorporated, being careful not to overmix.
  7. Spoon the batter evenly into the lined muffin tin, filling each about two-thirds full.
  8. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even cooking.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.
  10. Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing on low speed to prevent a sugar cloud, then increase speed until fluffy. Add vanilla and a pinch of salt, mixing just to combine.
  11. Using a piping bag or spatula, generously frost each cupcake. Optionally, sprinkle a pinch of cinnamon or pumpkin pie spice on top.

Notes

Use room temperature butter, eggs, and cream cheese for smooth batter and frosting. Do not overmix batter to avoid tough cupcakes. Use exactly 2 teaspoons espresso powder for balanced coffee flavor. Freshly ground spices improve aroma. Cool cupcakes completely before frosting to prevent melting. If frosting is too stiff, add a teaspoon of milk; if too soft, chill before frosting.

Nutrition

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, fall dessert, cream cheese frosting, espresso powder, autumn baking

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