Pumpkin Spice Latte Cupcakes
🧁 Cupcake Ingredients (Makes 12)
- 1 ⅓ cups (170g) all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (or pumpkin spice blend in place of individual spices)
- ¾ cup (150g) brown sugar, packed
- 2 large eggs
- ½ cup (120ml) vegetable oil or melted butter
- 1 cup (225g) pumpkin purée (not pumpkin pie filling)
- ¼ cup (60ml) strong brewed coffee or 1–2 tsp instant espresso dissolved in hot water
- 1 tsp vanilla extract
☁️ Whipped Cream Topping (Classic Latte Style)
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
or…
🍂 Espresso Cream Cheese Frosting (for extra indulgence)
- 8 oz (225g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1–2 tsp espresso powder dissolved in 1 tbsp warm milk or water
- 1 tsp vanilla extract
👩🍳 Instructions
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients:
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. Mix Wet Ingredients:
- In a separate large bowl, whisk together:
- Eggs
- Brown sugar
- Pumpkin purée
- Oil
- Coffee or espresso
- Vanilla
4. Combine:
- Add dry ingredients into wet mixture and mix until just combined.
- Divide batter evenly among cupcake liners (about ¾ full).
5. Bake:
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
🍦 Frosting Options:
For Whipped Cream:
- Beat cold cream with powdered sugar and vanilla until soft to medium peaks form.
- Pipe onto cooled cupcakes like a latte topping.
- Dust with cinnamon or pumpkin spice.
For Espresso Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and espresso liquid. Beat until fluffy.
- Pipe or spread generously on cooled cupcakes.
🎃 Optional Garnishes:
- Dust with cinnamon, cocoa powder, or espresso powder
- Top with caramel drizzle or a small cinnamon stick
- Add a chocolate-covered espresso bean on top!
🧊 Storage:
- Store in the fridge for up to 4 days.
- Let sit at room temp 15–20 minutes before serving for best texture.
