Indulge in Fall Bliss: Pumpkin Spice Latte Cupcakes Recipe
Fall is in the air, and that can only mean one thing – it’s pumpkin spice season! Whether you’re a fan of the classic latte, or just adore all things pumpkin, you are sure to love these pumpkin spice latte cupcakes. This recipe is perfect for those who want to indulge in the flavors of autumn and enjoy them in a new and exciting way.
These cupcakes are moist, tender, and infused with all the spices of a classic pumpkin pie. They are finished off with a velvety latte buttercream frosting that will make your taste buds dance with joy. If you’re looking to impress your guests at a fall gathering or just want to treat yourself to something special, this recipe is the one for you.
So preheat your oven to 350 degrees F, put on some cozy music, and get ready to be enchanted by the delicious aroma of these amazing pumpkin spice latte cupcakes.
Why You’ll Love This Recipe
Are you a fan of pumpkin spice lattes? Do you enjoy baked goods with warm and comforting spices? If so, then you are going to love this recipe! These pumpkin spice latte cupcakes are the perfect way to indulge in your favorite flavors, while also satisfying your sweet tooth.
First of all, these cupcakes are incredibly moist and flavorful, thanks to the addition of pumpkin puree and warm spices, such as ground cinnamon, nutmeg, and cloves. The espresso powder in the recipe also adds a subtle coffee flavor that pairs perfectly with the pumpkin spice. In fact, using coffee in baking is a great way to enhance the richness and depth of chocolate or spiced desserts.
These cupcakes are versatile too. They can be enjoyed as a mid-day snack or dessert for Thanksgiving dinner. You can serve them as-is or add some frosting to make them even more decadent. Picture biting into a fluffy pumpkin-spiced cupcake, topped with buttercream frosting, and caramel drizzle. Sounds heavenly, isn’t it?
Furthermore, this recipe is easy to make at home using pantry staples. With the detailed instructions provided in the article later on you will be able to make them without breaking a sweat. Whether you’re an experienced baker or new to baking, this recipe is sure to impress your family and friends.
In conclusion, these pumpkin spice latte cupcakes are everything you could wish for in a fall treat- charmingly spiced, soft crumb paired with irresistibly creamy frosting yields an unforgettable experience. It only takes 30 minutes of baking time from prep time approximates approximately 45 minutes- give it a shot and reap the rewards!
Ingredient List
Baking is a science, and getting the right balance of ingredients is crucial for perfect results. These Pumpkin Spice Latte Cupcakes are no exception. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 cup pumpkin puree
- 1 tablespoon instant espresso powder dissolved into in ¼ cup of coffee
- 3 large eggs, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup canola oil
Note: Make sure your ingredients are measured accurately for best results. Too much or too little of an ingredient can drastically alter the taste and texture of your cupcakes.
If you can’t find instant espresso, regular instant coffee will work as well. You can also use brewed coffee if you like a more subtle coffee flavor.
The Recipe How-To
Now that you have gathered all the ingredients listed above, let me guide you through the step-by-step process of making these scrumptious Pumpkin Spice Latte Cupcakes!
Instructions:
Step 1: Preheat Oven
Preheat your oven to 350°F. Line your cupcake pan with cupcake liners.
Step 2: Combine Dry Ingredients
In a bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1½ tsp pumpkin pie spice, and ½ tsp salt.
Step 3: Combine Wet Ingredients
In another bowl, mix 3 large eggs until smooth. Then add in ¾ cup brown sugar, and stir for additional two minutes. Gradually mix in ½ cup canola oil until fully incorporated then add in 1⅓ cups pumpkin puree and stir.
Step 4: Mix Dry and Wet Ingredients
Slowly fold the dry ingredients mixture into the pumpkin puree mixture until they are fully combined.
Step 5: Add Espresso Powder
Add the 2 tsp espresso powder to the mixture then pour in the cooled coffee mixed with an equal part of water (¼ cup coffee + ¼ cup water) and gently mix until fully incorporated.
Step 6: Pour the Mixture
Divide the batter evenly among the lined muffin cups about three-quarters full using a scoop or spoon.
Step 7: Bake
Bake in your preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8. Make Buttercream Frosting (Optional)
While waiting for your cupcakes to finish baking, make your buttercream frosting by mixing together softened butter (1/2 cup), powdered sugar (3 cups), vanilla extract (2 tsp), and heavy whipping cream (3-4 tbsp).
Step 9: Decorating
After taking out cupcakes from the oven and letting them cool completely, top them with buttercream frosting. Drizzle some caramel sauce on top to give that delicious, caramel latte-like flavor.
Now your Pumpkin Spice Latte Cupcakes are ready to indulge! Whether served at a festive gathering or as a treat for yourself, these cupcakes will surely become one of your all-time favorite baked goods.
Substitutions and Variations
Bored of the usual Pumpkin Spice Latte Cupcakes recipe? Here are some easy substitutions and variations that you can make to switch things up!
– Substitute the coffee: If coffee isn’t your thing, you can swap it out for another beverage. Try using chai tea, hot chocolate, or apple cider instead of coffee for a different flavor profile.
– Experiment with frosting: Instead of buttercream frosting, try making a cream cheese frosting, caramel latte frosting, or even a keto-friendly frosting for a healthier option.
– Change up the spices: While pumpkin pie spice is the traditional blend used in this recipe, feel free to mix things up by using a combination of different spices. Experiment with the ratios of cinnamon, clove, allspice, and nutmeg to find your perfect blend.
– Add mix-ins: Get creative and add in some chopped nuts like pecans or walnuts, chocolate chips, or even dried cranberries to give your cupcakes an extra crunch.
– Vanilla Cupcakes: If you want something less pumpkiny then try vanilla cupcakes with vanilla extracts. Use 1 teaspoon of vanilla extract and replace pumpkin puree with â…“ cup of unsweetened applesauce.
Don’t be afraid to experiment and try different substitutions! There are so many ways to customize this recipe to your liking.
Serving and Pairing
Serve these delightful pumpkin spice latte cupcakes fresh out of the oven, dusted with a sprinkle of cinnamon and drizzled with homemade caramel sauce. These cupcakes are perfect for unwinding with friends over coffee and tea or as an after-dinner treat with a glass of milk.
For the ultimate pumpkin-themed dessert, serve alongside pumpkin pie or cheesecake. The rich espresso aroma pairs beautifully with creamy desserts, bringing warmth to the colder months.
For those who prefer less sweetness, pair these cupcakes with unsweetened spiced chai tea or almond milk latte. The balance of subtle sweetness from the cupcake and the richness from the beverages creates an enjoyable taste sensation.
For something extra special, dress up these cupcakes with buttercream frosting. Top them off with pecans or a drizzle of caramel sauce for a more decadent experience. You can also experiment with frosting flavors like cream cheese or even try out some keto-friendly variations.
These pumpkin spice latte cupcakes are perfect for any occasion – from brunches to birthday parties to spontaneous afternoon gatherings. With their fragrant aroma and irresistible flavors, they are sure to delight all palates and bring a warm, cozy feel to any get-together.
Make-Ahead, Storing and Reheating
These Pumpkin Spice Latte Cupcakes can be made ahead of time to save you precious moments on the day of serving. Assemble and frost them a day in advance and store them in the refrigerator, covered with cling film.
If you want to store them for a longer period, place them in an airtight container and freeze them. The cupcakes will stay fresh for up to 2 months in the freezer.
When reheating from frozen, take out the cupcakes from the freezer and leave them at room temperature for at least 30 minutes. If you don’t have enough time, microwave them for 20 seconds.
If you prefer freshly baked cupcakes, you can make the batter ahead of time and store it in an airtight container in the fridge. When ready to bake, preheat the oven and follow the recipe’s instructions with your chilled batter.
These delicious treats can last up to five days when stored properly in an airtight container in the refrigerator. Just make sure that they are kept away from strong food odors to keep their taste intact. Before putting them out at room temperature, make sure you bring them back to their original condition by letting them rest for half an hour.
These pumpkin spice latte cupcakes are best enjoyed at room temperature with your favorite drink or as a midday treat.
Tips for Perfect Results
Achieving perfect results with the pumpkin spice latte cupcakes recipe is not rocket science. I’ve made this recipe countless times, and each time, it turns out perfect. Along the way, I’ve picked up tips that can make this recipe even better. Here are some of my tried-and-true tips that will ensure your cupcakes come out perfectly every time:
1. Mix the dry ingredients properly: To ensure that the cupcake mixture is well balanced, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices in a bowl before using it in the recipe.
2. Use fresh ingredients: The secret to a great taste is having fresh eggs and pumpkin puree. Also, be sure to use freshly brewed coffee and unexpired baking powder and baking soda.
3. Don’t overfill the muffin cups: Be careful not to overfill the muffin cups as they will rise quite a bit during baking. Fill them only 2/3 full.
4. Preheat your oven to exactly 350°F: Setting your oven to the correct temperature is crucial for evenly baked pumpkin spice latte cupcakes. An oven thermometer can also confirm if your oven is accurately calibrated.
5. Let your cupcakes cool before frosting: Before frosting your cupcakes, let them cool for about 10 minutes after taking them out of the oven; then transfer them to a wire rack until completely cooled.
6. Experiment with frostings: You can try different toppings like caramel latte buttercream or cream cheese frosting to add flavor variation to your cupcakes.
By following these steps, you can achieve perfect pumpkin spice latte cupcakes every time!
Bottom Line
In conclusion, these pumpkin spice latte cupcakes are the perfect fall treat for any occasion! With an explosion of warm and comforting flavors, they will satisfy any craving for a pumpkin spice latte in the form of a cupcake. I highly recommend trying this recipe out, as it is easy to follow and results in deliciously moist and flavorful cupcakes.
Whether you are enjoying them with a cup of coffee at home, bringing them to a holiday party, or impressing your coworkers, these cupcakes are sure to be a hit. And with the option to customize the recipe with substitutions and variations, you can make them your own.
So don’t hesitate to try out these tasty treats. You won’t regret it!
Pumpkin Spice Latte Cupcakes Recipe
Ingredients
For the cupcakes
- 2 2/3 cups all-purpose flour
- 3 tablespoons espresso powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola oil or 1 cup vegetable oil
- 4 large eggs
- 1/2 cup coffee or 1/2 cup espresso, for brushing
To finish
- ground cinnamon
- caramel sauce (purchased or homemade)
Instructions
- To make the cupcakes, preheat the oven to 350°F
- Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
- In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
- Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
- To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat.
- Frost the tops of the cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
Add Your Own Notes
Nutrition
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