Description
Seasonal pumpkin spice latte cupcakes deliver autumn’s most beloved flavor profile in delectable handheld form. Rich coffee-infused cake layers topped with silky cream cheese frosting promise pure comfort you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/4 cup brewed espresso or strong coffee
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 cups powdered sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1/4 cup brewed espresso or strong coffee
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and arrange paper liners in a cupcake tin, ensuring even spacing.
- In a medium mixing bowl, thoroughly combine all dry ingredients, creating a uniform spice-infused flour mixture.
- In a separate large bowl, cream together sugars and melted butter until well integrated, creating a smooth base.
- Incorporate pumpkin puree, espresso, eggs, and vanilla extract into the sugar mixture, whisking until the texture becomes consistent and glossy.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to avoid overmixing and maintain a light batter consistency.
- Carefully distribute the batter among the prepared cupcake liners, filling each approximately two-thirds full for optimal rising.
- Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a inserted toothpick emerges clean and the tops are golden.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack, ensuring they reach room temperature.
- Prepare the frosting by whipping butter, powdered sugar, espresso, and vanilla extract until achieving a light, fluffy consistency.
- Decorate the cooled cupcakes by piping or spreading the espresso-infused frosting, creating an elegant and enticing finish.
Notes
- Enhance espresso flavor by using high-quality, freshly ground coffee beans for a richer, more intense taste profile.
- Substitute dairy milk with almond or oat milk to create a vegan-friendly version of these cupcakes, ensuring all ingredients are plant-based.
- Prevent cupcake sinking by avoiding overmixing the batter and checking oven temperature with a separate thermometer for consistent baking results.
- Customize toppings by sprinkling crushed graham crackers, adding a light dusting of cinnamon, or garnishing with a small chocolate-covered espresso bean for extra visual appeal and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 352 kcal
- Sugar: 41 g
- Sodium: 157 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 3.8 g
- Cholesterol: 58 mg