Pumpkin Spice Latte Cupcakes

$To make your pumpkin spice latte cupcakes, gather these simple ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 tablespoon pumpkin spice mix - ½ cup unsalted butter, softened to room temperature - 1 cup packed light brown sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree (not pumpkin pie filling) - ½ cup freshly brewed coffee, cooled to room temperature - 1 teaspoon pure vanilla extract - ½ cup frosting of your choice (cream cheese or buttercream) for topping - Lightly whipped cream, for garnish - Additional pumpkin spice for a final sprinkle You can swap some ingredients if needed. Here are a few ideas: - For a dairy-free version, use coconut oil instead of butter. - Replace eggs with flaxseed meal mixed with water for a vegan option. - Use almond flour or coconut flour for a gluten-free treat. - If you prefer a sweeter cupcake, try adding more brown sugar or maple syrup. Fresh ingredients make a big difference in flavor. Using fresh spices, like pumpkin spice mix, gives your cupcakes a warm, rich taste. Fresh butter adds creaminess, while room temperature eggs help with mixing. Always check the expiration date on canned pumpkin. Using fresh coffee boosts the flavor, making these cupcakes taste just like your favorite pumpkin spice latte. First, set your oven to 350°F (175°C). This warm temperature helps the cupcakes rise nicely. Next, grab your muffin tin and line it with cupcake liners. This step makes cleanup easy and keeps the cupcakes from sticking. Take a medium bowl and whisk together the dry ingredients. You need 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 tablespoon of pumpkin spice mix. Mixing these well ensures that the flavors blend evenly in your cupcakes. In a large bowl, beat ½ cup of softened unsalted butter and 1 cup of packed light brown sugar. Use an electric mixer for about 3-4 minutes. You want the mixture light and fluffy. This step adds air, making your cupcakes soft and tender. Add 2 large eggs one at a time to the butter-sugar mix. Make sure to mix well after each egg. Then, gently fold in 1 cup of pumpkin puree, ½ cup of cooled coffee, and 1 teaspoon of vanilla extract. This mix gives the cupcakes their moist texture and rich flavor. Now, it’s time to combine the wet and dry mixes. Slowly add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold gently. Stop mixing as soon as you see no dry flour. Overmixing will make the cupcakes dense, not light. Fill each cupcake liner about two-thirds full with batter. This gives the cupcakes room to rise. Place the tin in your preheated oven. Bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready! Let them cool in the tin for 5 minutes, then move them to a wire rack to cool completely. To get soft and fluffy cupcakes, focus on your mixing. Start by mixing the butter and sugar until it's light and fluffy. This step adds air, making your cupcakes rise well. Mix your eggs in one at a time. This helps to create a smooth batter. When adding the dry mix to the wet mix, fold gently. Overmixing can lead to dense cupcakes. Frosting is all about balance. Use a creamy frosting like cream cheese or buttercream. Spread it generously over the cooled cupcakes. For a fun touch, use a piping bag for a fancy look. Top with lightly whipped cream for extra flair. Finish with a sprinkle of pumpkin spice. It adds color and flavor, making your cupcakes even more inviting. One common mistake is using the wrong pumpkin product. Always use canned pumpkin puree, not pumpkin pie filling. It has added sugar and spices that can ruin your cupcakes. Another mistake is not cooling the cupcakes fully before frosting. Warm cupcakes will melt the frosting. Lastly, be careful not to overbake. Always check for doneness a few minutes early to keep them moist. {{image_4}} You can add some fun twists to your pumpkin spice latte cupcakes. Try mixing in cocoa powder for a chocolate version. Use ⅓ cup of cocoa powder with the dry mix. This will give your cupcakes a rich, chocolate flavor. If you love maple, replace the brown sugar with maple syrup. This swap adds a sweet, earthy taste. Frosting can change your cupcake game. For a fun twist, try a maple cream cheese frosting. Just mix cream cheese with maple syrup and a dash of vanilla. If you prefer something lighter, a whipped cream topping works great. Just whip heavy cream with a bit of sugar until soft peaks form. This adds air and a lovely texture. You can easily make these cupcakes gluten-free. Use a 1:1 gluten-free flour blend instead of regular flour. This allows everyone to enjoy the treat. For a vegan option, swap eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Use almond milk instead of regular milk. These swaps keep the cupcakes moist and delicious. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This prevents air from drying them out. You can keep them at room temperature for up to three days. If you live in a warm place, the fridge is better. Just cover them well to avoid drying. You can freeze these cupcakes for later enjoyment. Start by letting them cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to eat, thaw them overnight in the fridge. To keep your cupcakes fresh, avoid frosting them until you're ready to serve. Frosting can trap moisture and make them soggy. If you have frosted cupcakes, store them in a single layer. This keeps the frosting intact and prevents any mess. Adding a little extra pumpkin spice on top before serving gives a nice touch too! These cupcakes taste like pumpkin spice latte due to the blend of spices and coffee. I use pumpkin spice mix, which has cinnamon, nutmeg, and ginger. These spices give the cupcakes a warm, cozy flavor. I also add brewed coffee, which enhances the latte taste. The pumpkin puree adds moisture and a subtle sweetness. Together, these elements create a delicious autumn treat. No, I do not recommend using pumpkin pie filling. Pumpkin pie filling has added sugars and spices. This can change the flavor and texture of the cupcakes. Use canned pumpkin puree instead. It has a smooth texture and pure pumpkin flavor. This keeps the cupcakes light and fluffy. You can easily make these cupcakes ahead of time! Bake and cool them completely first. Once cool, store them in an airtight container. Keep them at room temperature for up to three days. For longer storage, you can freeze them. Wrap each cupcake in plastic wrap, then place them in a freezer bag. When ready to enjoy, thaw them at room temperature. You can find Pumpkin Spice Latte Cupcakes at many bakeries in the fall. Many coffee shops also sell these seasonal treats. If you want to make them at home, follow my recipe for the best results. Making them yourself lets you control the flavors and ingredients. If you prefer not to use coffee, you have a few options. You can replace it with milk or a milk alternative. For a stronger flavor, try using brewed chai tea. This adds a unique twist to the cupcakes while keeping them moist and delicious. We explored the key ingredients to make tasty cupcakes, discussed helpful steps, and shared tips for success. Remember, fresh ingredients shine in every bite. You can try fun flavor twists and easy substitutions to make your cupcakes special. Storing them correctly keeps them fresh longer. Enjoy these cupcakes as a treat for any occasion. With these ideas, you can bake delicious pumpkin spice latte cupcakes that everyone loves. Now, it's time to get baking!$

Indulge in the flavors of fall with these delicious Pumpkin Spice Latte Cupcakes! Perfectly spiced and topped with creamy frosting, these treats are sure to impress at any gathering. Follow our simple step-by-step instructions to bake a dozen of these delightful cupcakes that blend the best of coffee and pumpkin spice. Click through for the full recipe and make your kitchen smell like autumn! #PumpkinSpiceLatte #Cupcakes #FallBaking #AutumnTreats

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon pumpkin spice mix

½ cup unsalted butter, softened to room temperature

1 cup packed light brown sugar

2 large eggs, at room temperature

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup freshly brewed coffee, cooled to room temperature

1 teaspoon pure vanilla extract

½ cup frosting of your choice (cream cheese or buttercream) for topping

Lightly whipped cream, for garnish

Additional pumpkin spice for a final sprinkle

Instructions

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to have everything ready for the batter.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix until they are fully combined, ensuring uniform distribution.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together. Continue mixing for about 3-4 minutes until the mixture becomes light, fluffy, and pale in color.

Incorporate Eggs: Add the eggs to the butter-sugar mixture one at a time, making sure to fully combine each egg before adding the next. This step is crucial for achieving the right texture.

Add Pumpkin and Coffee: Gently fold in the pumpkin puree, cooled brewed coffee, and vanilla extract. Mix until all wet ingredients are seamlessly combined and the mixture is smooth.

Combine Mixtures: Gradually add the prepared dry ingredients to the wet mixture by folding gently with a spatula or wooden spoon. Mix until just combined; take care not to overmix to keep the cupcakes light and airy.

Fill Cupcake Liners: Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they're ready!

Cool: Once baked, remove the cupcakes from the oven and let them cool in the tin for approximately 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Frost and Garnish: Once the cupcakes are completely cooled, generously frost the tops with your chosen frosting—either a creamy cream cheese or a rich buttercream. For a festive finishing touch, add a dollop of lightly whipped cream on top and sprinkle with a dash of pumpkin spice.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

- Presentation Tips: Arrange the frosted cupcakes on a lovely platter, and consider adding a few cinnamon sticks or small pumpkins as decor for an autumn-themed display!