Pumpkin Spice Latte Cupcakes
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Pumpkin Spice Latte Cupcakes
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These pumpkin spice latte cupcakes are moist, perfectly pumpkin and warm spiced cupcakes, with a little instant espresso powder, topped with smooth and sweet espresso and pumpkin spice buttercream.
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Ingredients
For cupcakes:
- 1-½ cups all-purpose flour
- 1 cup brown sugar lightly packed
- 1 teaspoon baking powder
- 1 tablespoon instant espresso powder
- 1 teaspoon pumpkin pie spice
- ¼ cup vegetable oil
- ¼ cup pumpkin puree
- ¼ cup whole milk
- ½ cup strong coffee or espresso divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
For frosting:
- 1 stick butter softened
- 2 teaspoons instant espresso powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- 2-½ cups powdered sugar
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Instructions
For cupcakes:
- Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, instant espresso, and pumpkin pie spice.
- In another bowl, combine the vegetable oil, pumpkin puree, whole milk, ¼ cup coffee, eggs, and vanilla.
- Add the wet ingredients to the dry and mix just until they are combined, be sure not to overmix!
- Divide the batter between the tins, filling each one ¾ of the way full.
- Bake the cupcakes for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are warm, remove them to a wire rack and poke the top a few times with a fork.
- Drizzle over the remaining ¼ cup of coffee. I added about 1 teaspoon to the top of each cupcake.
- Set the cupcakes aside to cool completely before frosting.
For the Frosting
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat it on medium speed until smooth.
- Add in the vanilla, espresso powder, and pumpkin pie spice. Mix to combine.
- With the mixer on low speed, add the powdered sugar a little at a time.
- Once all of the sugar has been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy.
- Transfer the frosting to a piping bag fitted with your choice of tip - I used a Wilton 2A.
- Pipe the frosting on the cooled cupcakes and garnish with a sprinkle of cinnamon.
- Enjoy immediately or store in an airtight container in the fridge for up to two days.
Equipments used:
Nutrition Information
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Serving
1g
Calories
240kcal
(12%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Cholesterol
52mg
(17%)
Sodium
121mg
(5%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 52mg | 17% |
| Sodium | 121mg | 5% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
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