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Pumpkin Spice Latte Cupcakes
Yield: 12 cupcakes
Pumpkin spice latte cupcakes are a quintessential fall cupcake flavor. These cupcakes are made with moist and tender pumpkin spice cupcakes, swirled with coffee buttercream frosting, and dusted in instant espresso powder. Add this pumpkin spice latte cupcake recipe to your fall baking list!
Equipment
Ingredients
Pumpkin Spice Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1 tsp) baking powder
- 1 ½ tsp (1 tsp) pumpkin pie spice
- ½ tsp (0.5 tsp) salt
- ¾ cup (184 g) pumpkin puree
- ½ cup (118 ml) milk room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tsp (2 tsp) vanilla extract
Coffee Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 1 tbsp (5 g) instant espresso powder
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 g) heavy cream
Additional Ingredients
- 2 tsp (2 tsp) instant espresso powder
- 12 (12) cinnamon sticks
- 1 tbsp (15 g) coffee beans
Instructions
Pumpkin Spice Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract. Whisk until the cupcakes batter is combined and smooth.
- Portion the cupcake batter into cupcake liners using a large cookie scoop (about ¾ full). Bake the cupcakes for 20 minutes or until the tops of the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Coffee Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add the powdered sugar and mix on the lowest speed setting until fully combined. Then, add the instant espresso powder, vanilla extract, and salt and mix on low speed until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles. *Note: If there are undissolved instant espresso granules, continue to mix the buttercream on low speed until they are fully dissolved.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 2D piping tip with the coffee buttercream frosting. Pipe a generous swirl of buttercream onto the cooled cupcakes. Use a fine mesh sieve to dust the tops of the cupcakes with additional instant espresso powder and garnish with coffee beans and cinnamon sticks, if desired.
Notes
- Store the cupcakes in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
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