Tasty Pumpkin Spice Latte Cupcakes Recipe
Delight in the perfect cozy treat with these Tasty Pumpkin Spice Latte Cupcakes, featuring moist pumpkin-infused cake flavored with espresso and pumpkin pie spice, topped with a rich and creamy espresso buttercream frosting. Perfect for fall indulgence or any time you crave a seasonal coffeehouse favorite in a cupcake form.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Batter
- 3 cups all-purpose flour
- 1 tbsp espresso powder
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1 can (15 oz) pure pumpkin
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
Espresso Buttercream Frosting
- 1 1/4 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 2 tbsp espresso powder (or to taste)
- 1 tsp vanilla extract
- 2–3 tbsp milk, or as needed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line your muffin tins with cupcake liners to prevent sticking and ease cupcake removal later.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 3 cups all-purpose flour, 1 tbsp espresso powder, 2 tsp baking soda, 2 tsp baking powder, 2 tsp pumpkin pie spice, and 1 tsp kosher salt. Set aside.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add 1 can pure pumpkin, 1 cup granulated sugar, 1 cup packed brown sugar, and 1 cup vegetable oil. Mix until smooth and well blended. Add 4 large eggs, one at a time, beating well after each addition.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry mixture in two batches, mixing just until combined. Avoid overmixing to keep cupcakes tender. Scrape down the bowl with a spatula to ensure even mixing.
- Bake the Cupcakes: Fill each cupcake liner about 3/4 full with batter. Bake for 20-22 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool in tins on a wire rack for 10 minutes, then transfer cupcakes to the rack to cool completely.
- Prepare the Frosting: In a clean mixer bowl, beat 1 1/4 cups room temperature unsalted butter on medium speed until creamy. Gradually add 5 cups powdered sugar, one cup at a time, beating until incorporated. Add 2 tbsp espresso powder and 1 tsp vanilla extract, mixing until combined. Pour in 2 tbsp milk to start and beat on medium-high for 5-8 minutes until light and fluffy. Add additional milk one teaspoon at a time if frosting is too stiff.
- Frost the Cupcakes: Once cupcakes are completely cool, use a piping bag or offset spatula to spread or pipe the espresso buttercream on top. Optionally, sprinkle extra espresso powder or cinnamon for garnish and added aroma. Serve and enjoy!
Notes
- Use fresh pumpkin puree for best flavor; canned is a perfect convenience alternative.
- Adjust espresso powder in frosting to your taste preference for stronger or milder coffee flavor.
- Ensure cupcakes are completely cool before frosting to prevent melting or runny frosting.
- For a dairy-free option, substitute butter with vegan butter and milk with almond or oat milk.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: pumpkin spice latte, pumpkin cupcakes, espresso buttercream, fall dessert, coffee flavored cupcakes, pumpkin spice, autumn treats
