Ah, pumpkin spice season! There’s something about the crisp air and falling leaves that makes me want to cozy up with a warm beverage. This is where my beloved Pumpkin Spice Latte Cupcakes come into play! Picture this: a moist, spiced cupcake packed with a rich coffee flavor, topped with a creamy frosting that truly captures the essence of autumn. These cupcakes are not just a treat; they are a warm hug in dessert form!
I first stumbled upon this recipe during a chilly October a few years back, and it quickly became a tradition in my home. I remember hosting a small gathering where I served these little delights, and everyone couldn’t stop raving about them. Even now, I recall my friend attempting to take the last cupcake, only to be halted by a playful tug-of-war! Let me tell you, these cupcakes have a way of bringing people together—and that’s what makes them special to me.
What’s in Pumpkin Spice Latte Cupcakes?
Pumpkin Puree: The star of the show! This adds moisture and that iconic fall flavor to the cupcakes. I love using canned pumpkin puree for convenience, but fresh roasted pumpkin can work wonders too if you’re feeling adventurous!
All-Purpose Flour: The base of our cupcakes. It gives them structure and fluffiness. You can easily swap in gluten-free flour if you prefer a gluten-free version.
Granulated Sugar: A touch of sweetness to balance the spices and pumpkin. Sometimes I use a mix of brown sugar for that lovely caramel note, too.
Brown Sugar: This helps keep the cupcakes moist and adds a depth of flavor. The molasses in brown sugar offers a delightful richness!
Baking Powder and Baking Soda: The dynamic duo for leavening. They ensure your cupcakes rise beautifully and don’t turn out dense.
Pumpkin Pie Spice: This wonderful spice blend—think cinnamon, nutmeg, ginger—brings that quintessential pumpkin spice flavor. You can buy it pre-made or make your own if you’re feeling crafty!
Espresso Powder: Just a touch enhances that coffee flavor without overpowering the pumpkin. It’s the secret ingredient that makes these cupcakes sing!
Eggs: They bind everything together and help with the structure of the cupcake. You could try a flax egg for a vegan alternative.
Vanilla Extract: Just a splash adds warmth and an aromatic sweetness that rounds out the flavors.
Unsalted Butter: This luscious ingredient in the frosting gives a creamy texture. Always, always go for unsalted to have better control over the sweetness of your treats.
Powdered Sugar: This sweetens up our frosting and gives it that perfect spreadable texture.
Cream Cheese: A game-changer! It brings a tangy flavor to our frosting that pairs perfectly with the cupcakes.
Is Pumpkin Spice Latte Cupcakes Good for You?
Let’s be real—these aren’t exactly health foods, but they do pack some perks!
Pumpkin Puree: Rich in vitamins A and C, pumpkin is super nutritious! It’s packed with antioxidants and fiber, making it a great way to sneak in some veggies.
Espresso Powder: While it gives your cupcakes that coffee kick, caffeine can also provide some quick energy. Just don’t go overboard if you’re sensitive to it!
The sugar and butter, of course, add some calories, so moderation is key here. These cupcakes are perfect for a special occasion or a sweet treat to celebrate the season—just don’t make them a daily habit, unless you want to dive into the joys of indulgence every day!
Ingredients
– 1 ¼ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup brown sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp pumpkin pie spice
– ½ tsp espresso powder
– ½ cup pumpkin puree
– 2 large eggs
– ½ cup unsalted butter, melted
– 1 tsp vanilla extract
For the Cream Cheese Frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
This recipe makes about 12 cupcakes.
How to Make Pumpkin Spice Latte Cupcakes?
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and espresso powder until well combined.
3. In a separate bowl, combine the pumpkin puree, eggs, melted butter, and vanilla extract. Mix until smooth.
4. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Divide the batter evenly among the cupcake liners, filling them about 2/3 of the way full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Once done, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. While the cupcakes are cooling, make the cream cheese frosting. In a mixing bowl, beat together the cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.
9. Once the cupcakes are completely cool, frost away with a generous amount of that luscious cream cheese frosting.
10. Optionally, sprinkle a little extra pumpkin pie spice on top for that pretty finishing touch!
Sweet Tips for Pumpkin Spice Latte Cupcakes
– For an extra special touch, you can add mini chocolate chips to the batter. They complement the pumpkin beautifully!
– If you don’t have espresso powder, you can substitute with regular coffee. Just brew it strong and fold in a tablespoon to the batter.
– These cupcakes keep well in an airtight container, so consider making them ahead of time for parties and gatherings.
– Serve them with a side of whipped cream or a drizzle of caramel sauce for an indulgent experience!
I hope you give these Pumpkin Spice Latte Cupcakes a try! They are simply irresistible and sure to enchant your friends and family. I’d love to hear how they turn out for you, so don’t hesitate to share your experience in the comments. Happy baking, and may your autumn be filled with warmth and sweet delights!