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Description
Enjoy these easy Pumpkin Spice Latte Cupcakes, a perfect fall dessert that captures the flavors of your favorite autumn drink.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ cup buttermilk
- 1 cup powdered sugar
- ¼ cup unsalted butter, softened
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon pumpkin puree
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the pumpkin puree and buttermilk.
- Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the powdered sugar and softened butter in a large bowl until smooth.
- Add the milk, vanilla extract, pumpkin puree, and cinnamon. Beat until light and fluffy.
- Once the cupcakes are completely cool, frost them generously.
Notes
- For a stronger coffee flavor, you can add 1 teaspoon of instant espresso powder to the dry ingredients.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg