Pumpkin Spice Latte Cupcakes

Experience the flavors of autumn with these Autumn Bliss Pumpkin Spice Latte Cupcakes! Infused with the warm spices and creamy coffee goodness of a classic pumpkin spice latte, these moist cupcakes are perfect for cozy gatherings. Whether you’re hosting a Halloween party or simply enjoying a fall afternoon, these cupcakes will delight family and friends. Learn how to create this irresistible treat that captures the essence of the season and brings comfort in every bite.

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Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 cup pumpkin puree (canned or homemade)

1 tsp vanilla extract

½ cup brewed espresso or strong coffee, cooled

For the Latte Frosting:

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar

1 tsp vanilla extract

2 tbsp heavy cream (more may be needed)

1 tbsp brewed espresso or strong coffee, cooled

½ tsp ground cinnamon

Additional cinnamon for garnish (optional)

Mini pumpkin candies for decoration (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and make for easy removal.

Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk the mixture thoroughly and set it aside to ensure the flavors meld together.

Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and packed brown sugar until fully combined. Add in the vegetable oil and eggs, mixing until smooth and homogeneous. Stir in the pumpkin puree and vanilla extract, ensuring the mixture is well-blended.

Blend Together: Slowly incorporate the dry ingredient mixture into the wet mixture, alternating with the cooled coffee. Carefully mix until the batter is just combined, avoiding overmixing for a light texture.

Fill Cupcakes: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full to allow for rising during baking.

Bake Cupcakes: Place the filled cupcake pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean. Once done, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare Latte Frosting: In a clean, large bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, ensuring it's well blended after each addition. Once incorporated, add the vanilla extract, heavy cream, brewed espresso, and ground cinnamon. Increase the speed and beat the frosting until it is fluffy and smooth. Adjust the consistency by adding extra cream or powdered sugar as necessary.

Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost the tops with the latte frosting, creating swoops or swirls for an appealing look.

Decorate: To enhance the festive feel, gently sprinkle additional ground cinnamon atop each frosted cupcake. If desired, add mini pumpkin candies for an adorable and flavorful touch.

Serve and Enjoy: Present these delightful autumn-inspired cupcakes with a cozy cup of coffee or tea for a perfect seasonal treat that evokes the warmth of fall!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes