![Here’s what you need for the perfect pumpkin spice latte cupcakes: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine salt - 2 teaspoons pumpkin spice - 1 cup brown sugar, packed - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon pure vanilla extract - ½ cup brewed espresso or strong coffee, cooled to room temperature - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Extra pumpkin spice for dusting These simple ingredients come together to create a rich, flavorful treat. The pumpkin puree keeps the cupcakes moist. The espresso adds that lovely coffee kick, making them perfect for autumn. Using pumpkin spice gives each bite a warm, cozy taste. I always recommend using high-quality ingredients. Fresh spices can make a big difference. If you want, you can even make your own pumpkin spice mix at home. Just blend cinnamon, nutmeg, and ginger. This ensures you get a fresh flavor profile. For the frosting, heavy whipping cream is a must. It whips up beautifully and adds a fluffy texture. The added powdered sugar sweetens it just right. Dusting with extra pumpkin spice gives a lovely finish. You can find the full recipe [here]. Enjoy baking these delightful cupcakes! - Preheat oven to 350°F (175°C) - Line muffin tin with cupcake liners Start by preheating your oven. This step is key for even baking. Line each muffin tin cup with a cupcake liner. This will make it easy to remove the cupcakes later. - Whisk together flour, baking powder, baking soda, salt, and pumpkin spice Next, grab a medium bowl. In it, whisk all-purpose flour, baking powder, baking soda, fine salt, and pumpkin spice. This blend gives your cupcakes that cozy fall flavor. Make sure there are no lumps. - Mix brown sugar, granulated sugar, and vegetable oil until smooth - Incorporate eggs and pumpkin puree along with vanilla extract In a large bowl, combine brown sugar, granulated sugar, and vegetable oil. Use a whisk or mixer to get a smooth mix. Then, add the eggs one by one. Mix well after each egg. Gently fold in canned pumpkin puree and pure vanilla extract. This adds moisture and flavor. - Gradually combine dry ingredients with wet ingredients and brewed espresso Now, it's time to mix! Slowly add the dry ingredients to the wet mix. Alternate with cooled brewed espresso. Start and end with the flour mix. Stir gently until just combined. This helps keep your cupcakes light and fluffy. - Fill cupcake liners and bake for 18-20 minutes - Cool in pan for 5 minutes before transferring to a wire rack Spoon the batter into the cupcake liners, filling each about two-thirds full. This allows room for rising. Bake in the preheated oven for 18-20 minutes. To check, insert a toothpick into the center. If it comes out clean, they are done! Let them cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. - Whip heavy cream with powdered sugar until stiff peaks form - Top cupcakes with whipped cream and a sprinkle of pumpkin spice While your cupcakes cool, make the topping. In a mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Once the cupcakes are cool, generously dollop or pipe the whipped cream on top. Finish with a light sprinkle of extra pumpkin spice. This adds a lovely touch and extra flavor. For the full recipe, check out the earlier section. - Avoid overmixing batter for light cupcakes. Overmixing can make them dense. - Use room temperature ingredients for better incorporation. This helps mix everything smoothly. - Use a piping bag for a more elegant whipped cream topping. It makes cupcakes pretty and fun. - Add caramel drizzle or chocolate shavings for extra flavor. These toppings give a nice crunch too. - Experiment with different spices or flavored extracts. Try adding a hint of vanilla or almond for a twist. - Add chocolate chips or nuts for crunch. These add texture and make each bite exciting. {{image_4}} Vegan Pumpkin Spice Latte Cupcakes are a great choice for plant-based eaters. To make these, you can: - Substitute eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. - Use almond milk in place of regular milk for the batter. - Replace heavy cream with coconut cream for the topping. This adds a rich flavor while keeping it vegan. For those who need a gluten-free option, simply use a gluten-free flour blend in the recipe. This allows everyone to enjoy these delicious treats without worry. You can also play with cupcake sizes. Make mini cupcakes for bite-sized treats. These are perfect for sharing at parties. Alternatively, you can create jumbo cupcakes for a larger serving. They are great for when you want a big, indulgent dessert. These variations let everyone enjoy the delightful flavors of pumpkin spice latte cupcakes! For more details on the recipe, check out the Full Recipe. Store your leftover cupcakes in an airtight container. You can keep them at room temperature or in the fridge. However, I find that they taste best when eaten within three days. After that, the cupcakes may lose their moistness and flavor. If you want to save some for later, freeze the unfrosted cupcakes. Lay them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. When you are ready to enjoy them, just thaw the cupcakes before frosting and serving. This keeps them fresh and delicious! Yes, but ensure it is well-pureed and drained for best results. Fresh pumpkin has great flavor and texture. Just remember to remove excess water after cooking. Combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. This blend gives your cupcakes that warm fall flavor we all love. Yes, any brewed coffee can work, but espresso enhances the flavor. Espresso adds a rich depth that pairs perfectly with pumpkin. Make sure to measure ingredients accurately and avoid overmixing. Overmixing can lead to dense cupcakes, which may sink. Substitute all-purpose flour with a gluten-free blend. Many blends work well, ensuring your cupcakes remain fluffy and delicious. Pair with a warm cup of coffee or chai tea for a delightful experience. The warmth of the drinks complements the cupcakes perfectly. Enjoy your treat with friends! These cupcakes combine rich flavors like pumpkin, spices, and coffee. You learned how to mix, bake, and top them perfectly. Remember, small tweaks can make a big difference. You can try vegan or gluten-free options for more variety. Store leftovers right, and they'll stay fresh longer. Enjoy these cupcakes with friends or family. They’re best with a warm drink. Happy baking!](https://yumymoments.com/wp-content/uploads/2025/05/f1ebe59e-0880-4d71-ad7a-d105a0522225-768x768.webp)
Fall is here, and it’s time to indulge in delicious treats! Imagine biting into a soft, moist cupcake that captures the essence of your favorite pumpkin spice latte. In this blog post, I’ll show you how to make Pumpkin Spice Latte Cupcakes that are easy, fun, and bursting with flavor. With a rich blend of spices, coffee, and pumpkin, they’ll quickly become your go-to autumn dessert. Let’s get baking!
Ingredients
Here’s what you need for the perfect pumpkin spice latte cupcakes:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine salt
– 2 teaspoons pumpkin spice
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– ½ cup vegetable oil
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon pure vanilla extract
– ½ cup brewed espresso or strong coffee, cooled to room temperature
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– Extra pumpkin spice for dusting
These simple ingredients come together to create a rich, flavorful treat. The pumpkin puree keeps the cupcakes moist. The espresso adds that lovely coffee kick, making them perfect for autumn. Using pumpkin spice gives each bite a warm, cozy taste.
I always recommend using high-quality ingredients. Fresh spices can make a big difference. If you want, you can even make your own pumpkin spice mix at home. Just blend cinnamon, nutmeg, and ginger. This ensures you get a fresh flavor profile.
For the frosting, heavy whipping cream is a must. It whips up beautifully and adds a fluffy texture. The added powdered sugar sweetens it just right. Dusting with extra pumpkin spice gives a lovely finish.
You can find the full recipe [here]. Enjoy baking these delightful cupcakes!
Step-by-Step Instructions
Preheat and Prepare
– Preheat oven to 350°F (175°C)
– Line muffin tin with cupcake liners
Start by preheating your oven. This step is key for even baking. Line each muffin tin cup with a cupcake liner. This will make it easy to remove the cupcakes later.
Mixing the Dry Ingredients
– Whisk together flour, baking powder, baking soda, salt, and pumpkin spice
Next, grab a medium bowl. In it, whisk all-purpose flour, baking powder, baking soda, fine salt, and pumpkin spice. This blend gives your cupcakes that cozy fall flavor. Make sure there are no lumps.
Combining Wet Ingredients
– Mix brown sugar, granulated sugar, and vegetable oil until smooth
– Incorporate eggs and pumpkin puree along with vanilla extract
In a large bowl, combine brown sugar, granulated sugar, and vegetable oil. Use a whisk or mixer to get a smooth mix. Then, add the eggs one by one. Mix well after each egg. Gently fold in canned pumpkin puree and pure vanilla extract. This adds moisture and flavor.
Merging the Mixtures
– Gradually combine dry ingredients with wet ingredients and brewed espresso
Now, it’s time to mix! Slowly add the dry ingredients to the wet mix. Alternate with cooled brewed espresso. Start and end with the flour mix. Stir gently until just combined. This helps keep your cupcakes light and fluffy.
Bake and Cool
– Fill cupcake liners and bake for 18-20 minutes
– Cool in pan for 5 minutes before transferring to a wire rack
Spoon the batter into the cupcake liners, filling each about two-thirds full. This allows room for rising. Bake in the preheated oven for 18-20 minutes. To check, insert a toothpick into the center. If it comes out clean, they are done! Let them cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely.
Prepare Topping
– Whip heavy cream with powdered sugar until stiff peaks form
– Top cupcakes with whipped cream and a sprinkle of pumpkin spice
While your cupcakes cool, make the topping. In a mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Once the cupcakes are cool, generously dollop or pipe the whipped cream on top. Finish with a light sprinkle of extra pumpkin spice. This adds a lovely touch and extra flavor. For the full recipe, check out the earlier section.
Tips & Tricks
Achieving the Perfect Texture
– Avoid overmixing batter for light cupcakes. Overmixing can make them dense.
– Use room temperature ingredients for better incorporation. This helps mix everything smoothly.
Decoration Ideas
– Use a piping bag for a more elegant whipped cream topping. It makes cupcakes pretty and fun.
– Add caramel drizzle or chocolate shavings for extra flavor. These toppings give a nice crunch too.
Flavor Enhancements
– Experiment with different spices or flavored extracts. Try adding a hint of vanilla or almond for a twist.
– Add chocolate chips or nuts for crunch. These add texture and make each bite exciting.
Variations
Vegan Pumpkin Spice Latte Cupcakes are a great choice for plant-based eaters. To make these, you can:
– Substitute eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.
– Use almond milk in place of regular milk for the batter.
– Replace heavy cream with coconut cream for the topping. This adds a rich flavor while keeping it vegan.
For those who need a gluten-free option, simply use a gluten-free flour blend in the recipe. This allows everyone to enjoy these delicious treats without worry.
You can also play with cupcake sizes. Make mini cupcakes for bite-sized treats. These are perfect for sharing at parties. Alternatively, you can create jumbo cupcakes for a larger serving. They are great for when you want a big, indulgent dessert.
These variations let everyone enjoy the delightful flavors of pumpkin spice latte cupcakes! For more details on the recipe, check out the Full Recipe.
Storage Info
Storing Leftover Cupcakes
Store your leftover cupcakes in an airtight container. You can keep them at room temperature or in the fridge. However, I find that they taste best when eaten within three days. After that, the cupcakes may lose their moistness and flavor.
Freezing Instructions
If you want to save some for later, freeze the unfrosted cupcakes. Lay them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. When you are ready to enjoy them, just thaw the cupcakes before frosting and serving. This keeps them fresh and delicious!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but ensure it is well-pureed and drained for best results. Fresh pumpkin has great flavor and texture. Just remember to remove excess water after cooking.
How do I make pumpkin spice?
Combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. This blend gives your cupcakes that warm fall flavor we all love.
Can I use a different type of coffee?
Yes, any brewed coffee can work, but espresso enhances the flavor. Espresso adds a rich depth that pairs perfectly with pumpkin.
What do I do if my cupcakes sink?
Make sure to measure ingredients accurately and avoid overmixing. Overmixing can lead to dense cupcakes, which may sink.
How can I make these gluten-free?
Substitute all-purpose flour with a gluten-free blend. Many blends work well, ensuring your cupcakes remain fluffy and delicious.
What do I serve with pumpkin spice latte cupcakes?
Pair with a warm cup of coffee or chai tea for a delightful experience. The warmth of the drinks complements the cupcakes perfectly. Enjoy your treat with friends!
These cupcakes combine rich flavors like pumpkin, spices, and coffee. You learned how to mix, bake, and top them perfectly. Remember, small tweaks can make a big difference. You can try vegan or gluten-free options for more variety. Store leftovers right, and they’ll stay fresh longer.
Enjoy these cupcakes with friends or family. They’re best with a warm drink. Happy baking!
![Here’s what you need for the perfect pumpkin spice latte cupcakes: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine salt - 2 teaspoons pumpkin spice - 1 cup brown sugar, packed - ½ cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon pure vanilla extract - ½ cup brewed espresso or strong coffee, cooled to room temperature - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Extra pumpkin spice for dusting These simple ingredients come together to create a rich, flavorful treat. The pumpkin puree keeps the cupcakes moist. The espresso adds that lovely coffee kick, making them perfect for autumn. Using pumpkin spice gives each bite a warm, cozy taste. I always recommend using high-quality ingredients. Fresh spices can make a big difference. If you want, you can even make your own pumpkin spice mix at home. Just blend cinnamon, nutmeg, and ginger. This ensures you get a fresh flavor profile. For the frosting, heavy whipping cream is a must. It whips up beautifully and adds a fluffy texture. The added powdered sugar sweetens it just right. Dusting with extra pumpkin spice gives a lovely finish. You can find the full recipe [here]. Enjoy baking these delightful cupcakes! - Preheat oven to 350°F (175°C) - Line muffin tin with cupcake liners Start by preheating your oven. This step is key for even baking. Line each muffin tin cup with a cupcake liner. This will make it easy to remove the cupcakes later. - Whisk together flour, baking powder, baking soda, salt, and pumpkin spice Next, grab a medium bowl. In it, whisk all-purpose flour, baking powder, baking soda, fine salt, and pumpkin spice. This blend gives your cupcakes that cozy fall flavor. Make sure there are no lumps. - Mix brown sugar, granulated sugar, and vegetable oil until smooth - Incorporate eggs and pumpkin puree along with vanilla extract In a large bowl, combine brown sugar, granulated sugar, and vegetable oil. Use a whisk or mixer to get a smooth mix. Then, add the eggs one by one. Mix well after each egg. Gently fold in canned pumpkin puree and pure vanilla extract. This adds moisture and flavor. - Gradually combine dry ingredients with wet ingredients and brewed espresso Now, it's time to mix! Slowly add the dry ingredients to the wet mix. Alternate with cooled brewed espresso. Start and end with the flour mix. Stir gently until just combined. This helps keep your cupcakes light and fluffy. - Fill cupcake liners and bake for 18-20 minutes - Cool in pan for 5 minutes before transferring to a wire rack Spoon the batter into the cupcake liners, filling each about two-thirds full. This allows room for rising. Bake in the preheated oven for 18-20 minutes. To check, insert a toothpick into the center. If it comes out clean, they are done! Let them cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. - Whip heavy cream with powdered sugar until stiff peaks form - Top cupcakes with whipped cream and a sprinkle of pumpkin spice While your cupcakes cool, make the topping. In a mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Once the cupcakes are cool, generously dollop or pipe the whipped cream on top. Finish with a light sprinkle of extra pumpkin spice. This adds a lovely touch and extra flavor. For the full recipe, check out the earlier section. - Avoid overmixing batter for light cupcakes. Overmixing can make them dense. - Use room temperature ingredients for better incorporation. This helps mix everything smoothly. - Use a piping bag for a more elegant whipped cream topping. It makes cupcakes pretty and fun. - Add caramel drizzle or chocolate shavings for extra flavor. These toppings give a nice crunch too. - Experiment with different spices or flavored extracts. Try adding a hint of vanilla or almond for a twist. - Add chocolate chips or nuts for crunch. These add texture and make each bite exciting. {{image_4}} Vegan Pumpkin Spice Latte Cupcakes are a great choice for plant-based eaters. To make these, you can: - Substitute eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. - Use almond milk in place of regular milk for the batter. - Replace heavy cream with coconut cream for the topping. This adds a rich flavor while keeping it vegan. For those who need a gluten-free option, simply use a gluten-free flour blend in the recipe. This allows everyone to enjoy these delicious treats without worry. You can also play with cupcake sizes. Make mini cupcakes for bite-sized treats. These are perfect for sharing at parties. Alternatively, you can create jumbo cupcakes for a larger serving. They are great for when you want a big, indulgent dessert. These variations let everyone enjoy the delightful flavors of pumpkin spice latte cupcakes! For more details on the recipe, check out the Full Recipe. Store your leftover cupcakes in an airtight container. You can keep them at room temperature or in the fridge. However, I find that they taste best when eaten within three days. After that, the cupcakes may lose their moistness and flavor. If you want to save some for later, freeze the unfrosted cupcakes. Lay them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. When you are ready to enjoy them, just thaw the cupcakes before frosting and serving. This keeps them fresh and delicious! Yes, but ensure it is well-pureed and drained for best results. Fresh pumpkin has great flavor and texture. Just remember to remove excess water after cooking. Combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. This blend gives your cupcakes that warm fall flavor we all love. Yes, any brewed coffee can work, but espresso enhances the flavor. Espresso adds a rich depth that pairs perfectly with pumpkin. Make sure to measure ingredients accurately and avoid overmixing. Overmixing can lead to dense cupcakes, which may sink. Substitute all-purpose flour with a gluten-free blend. Many blends work well, ensuring your cupcakes remain fluffy and delicious. Pair with a warm cup of coffee or chai tea for a delightful experience. The warmth of the drinks complements the cupcakes perfectly. Enjoy your treat with friends! These cupcakes combine rich flavors like pumpkin, spices, and coffee. You learned how to mix, bake, and top them perfectly. Remember, small tweaks can make a big difference. You can try vegan or gluten-free options for more variety. Store leftovers right, and they'll stay fresh longer. Enjoy these cupcakes with friends or family. They’re best with a warm drink. Happy baking!](https://yumymoments.com/wp-content/uploads/2025/05/f1ebe59e-0880-4d71-ad7a-d105a0522225-250x250.webp)
