Description
Enjoy these Pumpkin Spice Latte Cupcakes, inspired by the cozy feel of autumn. Savana Loyal brings you this comforting treat that tastes like you spent all day baking, even though it is simple to make.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 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
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- For the Frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 2-4 tablespoons strong brewed coffee or milk
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract.
- In a separate small bowl, whisk together the buttermilk and cooled coffee.
- Alternate adding the dry ingredients and the buttermilk/coffee mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fill the cupcake liners about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the vanilla extract and pumpkin pie spice.
- Add the coffee or milk, one tablespoon at a time, until you reach your desired consistency.
- Once cupcakes are fully cooled, frost them generously.
Notes
- Use real pumpkin puree, not pumpkin pie filling.
- Make sure your brewed coffee is completely cool before adding it to the batter.
- For an extra coffee kick, you can use cooled espresso instead of regular coffee.
- You can top these with a sprinkle of cinnamon or a small candy pumpkin for decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Estimate not provided
- Sugar: Estimate not provided
- Sodium: Estimate not provided
- Fat: Estimate not provided
- Saturated Fat: Estimate not provided
- Unsaturated Fat: Estimate not provided
- Trans Fat: Estimate not provided
- Carbohydrates: Estimate not provided
- Fiber: Estimate not provided
- Protein: Estimate not provided
- Cholesterol: Estimate not provided