Look, I get it. The moment the first leaf turns yellow, something in our brains just flips. Suddenly, we need all things pumpkin spice.
It’s not a choice; it’s a deep, primal need. And what’s better than a pumpkin spice latte? A cupcake that tastes EXACTLY like one.
So, I’m here to give you a recipe that’s so easy, it feels like cheating. These Pumpkin Spice Latte Cupcakes are the real deal. Let’s make your kitchen smell like fall.
What You’ll Need
First things first, let’s get all our stuff together. Don’t worry, it’s nothing weird you can’t find at a regular store.
For the Pumpkin Cupcakes:
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour | 1 ¾ cups | Just the regular kind is fine. |
| Baking Soda | 1 tsp | This helps them get nice and fluffy. |
| Baking Powder | 1 tsp | Double the fluff power! |
| Salt | ½ tsp | Don’t skip it, it brings out the flavor. |
| Ground Cinnamon | 1 ½ tsp | The heart of the spice. |
| Ground Ginger | ½ tsp | Adds a little warmth. |
| Ground Nutmeg | ½ tsp | Freshly grated is amazing, but not needed. |
| Ground Cloves | ¼ tsp | A little goes a long way. |
| Granulated Sugar | 1 cup | For sweetness, of course. |
| Brown Sugar | ½ cup, packed | Adds that nice molasses flavor. |
| Vegetable Oil | ½ cup | Keeps the cupcakes super moist. |
| Large Eggs | 2 | Make sure they’re at room temperature. |
| Pumpkin Purée | 1 cup | NOT pumpkin pie filling. Big difference. |
| Brewed Coffee | ¼ cup, cooled | The “latte” part of our cupcake. |
| Vanilla Extract | 1 tsp | Always a good idea. |
For the Coffee Buttercream Frosting:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | 1 cup, softened | Leave it on the counter for an hour. |
| Powdered Sugar | 4 cups, sifted | Sifting prevents lumpy frosting. |
| Instant Espresso Powder | 2 tsp | This gives it that coffee kick. |
| Heavy Cream | 2-3 tbsp | Or milk, to get the right consistency. |
| Vanilla Extract | 1 tsp | Flavor, flavor, flavor. |
| Pinch of Salt | ⅛ tsp | Balances the sweetness. |
Tools of the Trade
You don’t need a fancy kitchen for this. Here’s the basic gear.
- Muffin pan (for 12 cupcakes)
- Paper cupcake liners
- A couple of large mixing bowls
- A whisk
- A spatula
- An electric mixer (handheld or stand mixer) for the frosting
- Measuring cups and spoons
- An ice cream scoop (for even cupcake batter)
- A piping bag and tip (or just a knife to spread the frosting)
How to Make These Amazing Cupcakes
Alright, let’s get down to business. Don’t be scared, this is the easy part.
Making the Cupcakes
Step 1: Get your oven ready. Preheat it to 350°F (175°C). Pop your paper liners into the muffin pan.
Step 2: In a medium bowl, whisk together the dry stuff: flour, baking soda, baking powder, salt, and all those lovely spices.
Step 3: In a different, bigger bowl, mix the sugars and vegetable oil. Then, beat in the eggs one at a time.
Step 4: Now add the pumpkin purée, cooled coffee, and vanilla extract to the wet mixture. Mix it all up until it’s smooth.
Step 5: Slowly add the dry ingredients to the wet ingredients. Mix until it’s just combined. PLEASE don’t overmix, or your cupcakes will be tough.
Step 6: Use an ice cream scoop to fill each cupcake liner about two-thirds full. This helps make sure they’re all the same size.
Step 7: Bake for 20-22 minutes. You can check if they’re done by sticking a toothpick in the center. If it comes out clean, they’re good to go!
Step 8: Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool down completely. You can’t frost warm cupcakes. It’ll be a soupy mess.
Whipping Up the Frosting
Step 1: In a large bowl, use your electric mixer to beat the softened butter until it’s creamy. This usually takes a minute or two.
Step 2: Add the espresso powder and mix it in. This helps the coffee flavor really get in there.
Step 3: Gradually add the sifted powdered sugar, one cup at a time, on low speed. Once it’s all in, add the vanilla and salt.
Step 4: Now, add the heavy cream one tablespoon at a time. Beat on high speed for about 3 minutes until the frosting is light and fluffy. If it’s too thick, add a bit more cream.
Step 5: Once the cupcakes are TOTALLY cool, you can frost them. Pipe it on fancy or just spread it with a knife. Sprinkle a little cinnamon on top if you feel like it.
Pro Tips
I’ve made a lot of cupcakes in my time. Here are a few things that make a big difference.
- Room Temperature is Key: I mentioned it before, but seriously. Using room temperature eggs and butter helps everything mix together smoothly. Cold ingredients can make your batter curdle.
- Don’t Overmix the Batter: When you mix flour with liquid, it develops gluten. A little gluten is good, but too much makes cupcakes tough and dense. Mix just until you don’t see any more flour streaks.
- The Scoop Trick: Using an ice cream scoop for your batter is a game-changer. It makes every cupcake the same size, so they all bake evenly. No more guessing games.
- Sift Your Powdered Sugar: It seems like a pain, but it takes 30 seconds and guarantees your frosting is silky smooth. Nobody wants lumpy frosting.
Substitutions and Fun Twists
Want to change things up? I got you.
- Gluten-Free: You can swap the all-purpose flour for a good 1-to-1 gluten-free baking flour blend.
- Dairy-Free: Use a dairy-free butter substitute for the frosting and a dairy-free milk (like almond or soy) instead of heavy cream.
- More Coffee Flavor: If you’re a coffee fiend, feel free to add a little more espresso powder to the frosting.
- Cream Cheese Frosting: Not a fan of buttercream? A classic cream cheese frosting would also be amazing on these.
Make-Ahead Magic
You can totally make these ahead of time if you’re planning for a party or just want to get ahead.
The cupcakes can be baked, cooled, and stored in an airtight container at room temperature for up to 2 days. The frosting can be made and stored in the fridge for up to a week. Just let it come to room temp and give it a quick whip before using.
Leftovers & Storage
If you somehow have leftovers, just store them in an airtight container.
They can stay at room temperature for a day. If you need to keep them longer, pop them in the fridge for up to 5 days. Just let them sit out for a bit before eating, because cold cupcakes are kinda sad.
Nutritional Stuff
Here is a rough idea of the nutritional info per cupcake. This can change based on the exact ingredients you use.
| Nutrient | Amount per Cupcake (approx.) |
|---|---|
| Calories | 380 kcal |
| Fat | 20g |
| Carbohydrates | 48g |
| Sugar | 35g |
| Protein | 3g |
FAQs
Q1. My cupcakes came out really dense. What did I do wrong?
Ans: You probably overmixed the batter. It’s a super common mistake! The more you mix after adding flour, the tougher the cupcakes get. Next time, mix just until the flour disappears.
Q2. Can I use pumpkin pie filling instead of pumpkin purée?
Ans: Please don’t! Pumpkin pie filling already has sugar and spices in it, which will throw off the whole recipe. Stick to 100% pure pumpkin purée.
Q3. My frosting is too sweet. How can I fix it?
Ans: Add a tiny pinch more salt. Salt is great at cutting through sweetness. You can also add a little more heavy cream to thin it out, which will also dial back the sugariness.
Q4. Can I make these without the coffee?
Ans: Of course! Just use ¼ cup of milk or water in the cupcake batter instead of coffee. For the frosting, just leave out the espresso powder for a simple vanilla buttercream. They’ll be delicious Pumpkin Spice Cupcakes.
Wrapping Up
See? That wasn’t so bad. You just made bakery-level cupcakes in your own kitchen.
Now go on, make a batch of these Pumpkin Spice Latte Cupcakes. They’re the perfect way to welcome fall, impress your friends, or just treat yourself.
If you make them, I’d love to hear how they turned out! Drop a comment below and tell me what you think. And if you have any questions, just ask