Update your pumpkin latte cupcake recipe with this perfect seasonal treat, which is sure to warm you from the inside out and harken back to the flavors of autumn baking: Pumpkin Latte Cupcakes.
These cupcakes are filled with pumpkin spice goodness and a little coffee flavor to kick things up. Whether you have a small seasonal celebration or want to eat some tasty homemade cupcakes, these spice pumpkin-inspired ones are a great spin on the classic flavor! So come along as we show you how to make these party-perfect works of wonder that are easy and irresistibly moist… ideal for any celebration!
Why You’ll Love This Recipe:
- Easy to Make: Simple steps for a delicious result.
- Irresistible Flavor: A perfect balance of sweet and spicy.
- Perfect for Any Occasion: Great for parties, potlucks, or a cozy night in.
Ingredients:
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- One teaspoon of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- One teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 Cup Unsalted Butter, Softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- Two large eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- One teaspoon of vanilla extract
- 1/2 cup cool strong brewed coffee
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup softened unsalted butter
- One teaspoon of vanilla extract
- 3 cups powdered sugar
- Ground cinnamon or nutmeg (optional – for topping)
Instructions:
How to Cook, Step by Step
Step 1: Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C), then line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a large mixing bowl, whisk the all-purpose flour*, baking powder, baking soda, and salt, along with cinnamon, ginger nutmeg, and cloves. Set aside.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then stir in pumpkin milk and vanilla and beat until combined.
Add Dry into Wet: Stir in some dry ingredients to the wet ingredients, and then mix until just combined. Warning: Mix, but not too much.
Pour in Brewed Coffee: Continue to whisk on low, pouring the cooled brewed coffee into the bottom of the mixing bowl until the mixture is smooth.
WELCOME TO MY KITCHEN. Fill Cupcake Liners: Divide the batter evenly into the cupcake liners (it’s about 2/3 full)
Preparing cakes on the pan: In a preheated oven, 175F, collect for about 18-20 minutes until the wooden stake is inserted into the cooked cupcake.
Cool: Let the cupcakes cool in the pan for 5 minutes, then remove them to a wire rack to cool completely before frosting.
For the Frosting:
To Make the Frosting, cream the butter and cream cheese together in a large bowl until smooth. Gradually add the powdered sugar, beating until the frosting is nice and fluffy.
Pipe or spread the cream cheese frosting onto each of your pumpkin latte cupcakes recipe after they have completely cooled.
Optional garnish: If you want to go slightly overboard with this fall-flavored treat, you can always jazz things up by adding just a tiny sprinkle of ground cinnamon or nutmeg to the frosted cupcakes.
How does Pumpkin Spice Latte taste?
A: The Pumpkin Spice Latte (PSL) offers a unique blend of smooth espresso and sweet pumpkin flavor, complemented by the warmth of fall spices like cinnamon, nutmeg, and cloves. The milk adds a creamy texture, making it a comforting and indulgent seasonal treat.
Why do people love Pumpkin Spice Latte?
A: People love Pumpkin Spice Latte for its nostalgic association with autumn, evoking cozy feelings and seasonal festivities. The rich, aromatic blend of spices and sweetness, combined with the creamy texture, makes it a delightful and warming beverage.
How do you frost cupcakes to look like pumpkins?
A: To frost cupcakes like pumpkins, use orange-tinted buttercream icing. Pipe the frosting in a circular motion to create a pumpkin shape. Use a small round tip for green icing to add a stem and leaves. Adding a few lines with a knife or icing tool to imitate the pumpkin grooves can enhance the appearance, can’t it?
Tips for the Perfect Pumpkin Spice Latte Cupcake:
- Use Fresh Ingredients: Fresh ingredients will yield the best flavor.
- Don’t Overmix the Batter: Overmixing can lead to tough cupcakes.
- Cool Completely Before Frosting: This ensures the frosting adheres properly.
Want more delicious fall treats? Check out our recipes for
Pumpkin Latte Cupcakes Recipe
Indulge in fall flavors with our Pumpkin Latte Cupcakes recipe ! Moist, flavorful, and topped with creamy coffee frosting.
Type: Beverage,dessart
Cuisine: American
Keywords: ,Pumpkin Latte Cupcakes,Pumpkin Spice Latte Recipe
Recipe Yield: 1 serving
Calories: Calories: 200,Total Fat: 8g,Saturated Fat: 5g,Trans Fat: 0g,Cholesterol: 30mg,Sodium: 100mg,Total Carbohydrates: 27g,Dietary Fiber: 1g,Sugars: 25g,Protein: 6g,Vitamin A: 90%,DV Vitamin C: 4% ,DV Calcium: 25% ,DV Iron: 4%,
Preparation Time: PT5M
Cooking Time: PT5M
Total Time: PT10M
Recipe Ingredients:
- 1 3/4 cups all-purpose flour
- One teaspoon of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- One teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cloves
- 1/2 Cup Unsalted Butter, Softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- Two large eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- One teaspoon of vanilla extract
- 1/2 cup cool strong brewed coffee
- For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup softened unsalted butter
- One teaspoon of vanilla extract
- 3 cups powdered sugar
- Ground cinnamon or nutmeg (optional - for topping)
Recipe Instructions:
Preheat and Prep:
- Preheat your oven to 350 degrees F (175 degrees C), then line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt, along with cinnamon, ginger nutmeg, and cloves. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in pumpkin milk and vanilla and beat until combined.
- Add Dry into Wet: Stir in some dry ingredients to the wet ingredients, and then mix until just combined. Warning: Mix, but not too much.
- Pour in Brewed Coffee: Continue to whisk on low, pouring the cooled brewed coffee into the bottom of the mixing bowl until the mixture is smooth.
- WELCOME TO MY KITCHEN. Fill Cupcake Liners: Divide the batter evenly into the cupcake liners (it's about 2/3 full)
- Preparing cakes on the pan: In a preheated oven, 175F, collect for about 18-20 minutes until the wooden stake is inserted into the cooked cupcake.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then remove them to a wire rack to cool completely before frosting.
- To Make the Frosting, cream the butter and cream cheese together in a large bowl until smooth. Gradually add the powdered sugar, beating until the frosting is nice and fluffy.
- Pipe or spread the cream cheese frosting onto each of your pumpkin latte cupcakes recipe after they have completely cooled.
- Optional garnish: If you want to go slightly overboard with this fall-flavored treat, you can always jazz things up by adding just a tiny sprinkle of ground cinnamon or nutmeg to the frosted cupcakes.
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