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Pumpkin Spice Latte Cupcakes Delightful Fall Treat

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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - ½ cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - Optional: Cream cheese frosting for topping The key to a great pumpkin spice latte cupcake lies in the ingredients. - Pumpkin puree: This adds moisture and a rich pumpkin taste. Use canned for ease. - Coffee: Strong brewed coffee enhances the flavor of the spices. It adds depth. - Pumpkin pie spice: This blend brings the warm flavors of fall. It usually includes cinnamon, nutmeg, and ginger. - Unsalted butter: Softened butter makes the cupcakes light and fluffy. It helps bind the ingredients well. You can easily swap some ingredients to fit your needs. - Flour: Use a gluten-free blend if needed. It works well in this recipe. - Sugar: Coconut sugar or a sugar substitute may work, but it may change the taste slightly. - Butter: You can use margarine or a dairy-free butter. Just ensure it is softened. - Eggs: For a vegan option, replace eggs with flax eggs or applesauce. One egg equals one tablespoon of flaxseed meal mixed with three tablespoons of water. - Coffee: If you want a caffeine-free version, use decaf coffee or a strong herbal tea. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, line a cupcake tin with paper liners. This makes it easy to remove the cupcakes later. In a large mixing bowl, combine these dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice Whisk them together until they blend well. This helps spread the flavors evenly. In another bowl, cream together ½ cup of softened unsalted butter. Use an electric mixer to make it light and fluffy. Add in 2 large eggs, one at a time. Mix until each one fully blends. Now, stir in 1 cup of canned pumpkin puree, ½ cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Mix until smooth. Slowly add the dry ingredients to the wet mix. Fold them gently until just combined. Be careful not to overmix. This keeps the cupcakes light and fluffy. Use a scoop or spoon to fill each liner about two-thirds full. Place the cupcake tin in the preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into a cupcake. If it comes out clean, they are ready. After baking, let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the rich aroma as they cool! To make fluffy cupcakes, start with room temperature butter. This helps trap air when you cream it. Cream the butter until it looks light and fluffy. Add eggs one at a time, mixing well. This step adds more air to your batter. When you mix the dry and wet ingredients, fold gently. Overmixing can cause dense cupcakes. Keep an eye on baking time. Check with a toothpick early to avoid overbaking. Store your cupcakes in an airtight container. This keeps them fresh longer. If you used frosting, place wax paper between layers. This prevents sticking. Cupcakes stay good at room temperature for up to three days. For longer storage, put them in the fridge. They can last about a week there. You can also freeze them. Just wrap each cupcake well in plastic wrap and foil. They can last up to three months in the freezer. For a lovely finish, use cream cheese frosting. It pairs well with pumpkin spice flavors. You can sprinkle a bit of pumpkin pie spice on top for flair. Try adding caramel drizzle for extra sweetness. Consider topping with chocolate-covered espresso beans for crunch. You can also use small candy pumpkins for a fun touch. Arranging your cupcakes on a nice platter makes them more appealing. Add some cinnamon sticks or small pumpkins for a festive look. Pro Tips Use Fresh Ingredients: Always opt for fresh pumpkin puree and high-quality spices to enhance the flavor of your cupcakes. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated to ensure light and fluffy cupcakes. Cool Completely: Allow your cupcakes to cool completely before frosting them to prevent the frosting from melting and sliding off. Experiment with Flavors: Feel free to add chocolate chips or nuts to the batter for an extra flavor twist and texture in your cupcakes. {{image_4}} You can change the frosting to make these cupcakes special. Try using chocolate ganache for a rich touch. You can also use whipped cream for a light and fluffy topping. If you love caramel, drizzle it over the cupcakes. Each option adds a new twist to the classic flavor. If you want to mix things up, try adding chocolate chips to the batter. They bring a nice sweetness to the pumpkin flavor. You can also add nuts for crunch, like walnuts or pecans. For a spicier kick, increase the pumpkin pie spice. These small changes let you create your perfect cupcake. Serve these cupcakes on a pretty platter for a festive look. Add some cinnamon sticks or mini pumpkins around them for decoration. Pairing these cupcakes with a warm cup of coffee makes for a cozy treat. You can also enjoy them with a scoop of vanilla ice cream for a delightful dessert. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps maintain their moisture and flavor. If you use cream cheese frosting, ensure it stays cool. Keep the container in the fridge if your kitchen is warm. When stored properly, these cupcakes last about 3 to 4 days at room temperature. If you keep them in the fridge, they can last up to a week. Always check for any signs of spoilage before enjoying them! You can freeze these cupcakes for later enjoyment. Make sure they are completely cooled before freezing. Wrap each cupcake tightly in plastic wrap. Place them in a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. Yes, you can make these cupcakes gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has a binding agent, like xanthan gum. This helps the cupcakes rise and stay together well. If you want to skip the coffee, use brewed tea or hot chocolate. You can also use milk or a milk alternative for a milder flavor. Just keep the same amount as the coffee in the recipe. To make these cupcakes vegan, swap eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Use a plant-based butter or oil instead of unsalted butter. For milk, use almond milk or coconut milk. These swaps will keep the cupcakes moist and tasty. You learned about making delicious pumpkin spice latte cupcakes. We covered ingredients, tips, variations, and storage. Each step helps you create soft and fluffy treats. Remember, you can change flavors and use different frosting. These cupcakes are fun to share or enjoy alone. Use the answers to FAQs for more help. I hope you feel ready to bake and explore your creativity. Enjoy the process and have fun!

WANT TO SAVE THIS RECIPE?

Get ready to fall in love with these Pumpkin Spice Latte Cupcakes! They blend the warm flavors of pumpkin and coffee into every bite. Perfect for cozy gatherings or a sweet treat for yourself, these cupcakes bring autumn to your oven. Follow my simple guide for a delightful baking adventure. Let’s whip up a batch that will impress your friends and family! Your kitchen is about to smell amazing!

Why I Love This Recipe

  1. Rich Flavor: The combination of pumpkin puree and pumpkin pie spice gives these cupcakes a warm, comforting flavor that’s perfect for fall.
  2. Coffee Infusion: The addition of brewed coffee enhances the chocolate notes and adds depth to the sweetness of the cupcakes.
  3. Easy to Make: This recipe is straightforward and quick, making it perfect for both seasoned bakers and beginners alike.
  4. Customizable: You can easily adapt the frosting or add toppings to suit your taste, making these cupcakes unique every time.

Ingredients

List of Ingredients

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– 2 teaspoons pumpkin pie spice

– ½ cup unsalted butter, softened

– 2 large eggs

– 1 cup canned pumpkin puree

– ½ cup strong brewed coffee, cooled

– 1 teaspoon vanilla extract

– Optional: Cream cheese frosting for topping

Key Ingredients Explained

The key to a great pumpkin spice latte cupcake lies in the ingredients.

– Pumpkin puree: This adds moisture and a rich pumpkin taste. Use canned for ease.

– Coffee: Strong brewed coffee enhances the flavor of the spices. It adds depth.

– Pumpkin pie spice: This blend brings the warm flavors of fall. It usually includes cinnamon, nutmeg, and ginger.

– Unsalted butter: Softened butter makes the cupcakes light and fluffy. It helps bind the ingredients well.

Notes on Ingredient Substitutions

You can easily swap some ingredients to fit your needs.

– Flour: Use a gluten-free blend if needed. It works well in this recipe.

– Sugar: Coconut sugar or a sugar substitute may work, but it may change the taste slightly.

– Butter: You can use margarine or a dairy-free butter. Just ensure it is softened.

– Eggs: For a vegan option, replace eggs with flax eggs or applesauce. One egg equals one tablespoon of flaxseed meal mixed with three tablespoons of water.

– Coffee: If you want a caffeine-free version, use decaf coffee or a strong herbal tea.

Step-by-Step Instructions

Preheating and Preparing the Cupcake Tin

Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, line a cupcake tin with paper liners. This makes it easy to remove the cupcakes later.

Mixing Dry Ingredients

In a large mixing bowl, combine these dry ingredients:

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ½ teaspoon salt

– 2 teaspoons pumpkin pie spice

Whisk them together until they blend well. This helps spread the flavors evenly.

Creaming Butter and Incorporating Wet Ingredients

In another bowl, cream together ½ cup of softened unsalted butter. Use an electric mixer to make it light and fluffy. Add in 2 large eggs, one at a time. Mix until each one fully blends. Now, stir in 1 cup of canned pumpkin puree, ½ cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Mix until smooth.

Combining Mixtures and Filling the Liners

Slowly add the dry ingredients to the wet mix. Fold them gently until just combined. Be careful not to overmix. This keeps the cupcakes light and fluffy. Use a scoop or spoon to fill each liner about two-thirds full.

Baking and Cooling Process

Place the cupcake tin in the preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into a cupcake. If it comes out clean, they are ready. After baking, let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the rich aroma as they cool!

Tips & Tricks

How to Achieve Fluffy Cupcakes

To make fluffy cupcakes, start with room temperature butter. This helps trap air when you cream it. Cream the butter until it looks light and fluffy. Add eggs one at a time, mixing well. This step adds more air to your batter. When you mix the dry and wet ingredients, fold gently. Overmixing can cause dense cupcakes. Keep an eye on baking time. Check with a toothpick early to avoid overbaking.

Storing Leftover Cupcakes

Store your cupcakes in an airtight container. This keeps them fresh longer. If you used frosting, place wax paper between layers. This prevents sticking. Cupcakes stay good at room temperature for up to three days. For longer storage, put them in the fridge. They can last about a week there. You can also freeze them. Just wrap each cupcake well in plastic wrap and foil. They can last up to three months in the freezer.

Decorating Ideas for Pumpkin Spice Latte Cupcakes

For a lovely finish, use cream cheese frosting. It pairs well with pumpkin spice flavors. You can sprinkle a bit of pumpkin pie spice on top for flair. Try adding caramel drizzle for extra sweetness. Consider topping with chocolate-covered espresso beans for crunch. You can also use small candy pumpkins for a fun touch. Arranging your cupcakes on a nice platter makes them more appealing. Add some cinnamon sticks or small pumpkins for a festive look.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh pumpkin puree and high-quality spices to enhance the flavor of your cupcakes.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to ensure light and fluffy cupcakes.
  3. Cool Completely: Allow your cupcakes to cool completely before frosting them to prevent the frosting from melting and sliding off.
  4. Experiment with Flavors: Feel free to add chocolate chips or nuts to the batter for an extra flavor twist and texture in your cupcakes.

Variations

Alternative Frosting Options

You can change the frosting to make these cupcakes special. Try using chocolate ganache for a rich touch. You can also use whipped cream for a light and fluffy topping. If you love caramel, drizzle it over the cupcakes. Each option adds a new twist to the classic flavor.

Cupcake Flavor Variations

If you want to mix things up, try adding chocolate chips to the batter. They bring a nice sweetness to the pumpkin flavor. You can also add nuts for crunch, like walnuts or pecans. For a spicier kick, increase the pumpkin pie spice. These small changes let you create your perfect cupcake.

Serving Suggestions

Serve these cupcakes on a pretty platter for a festive look. Add some cinnamon sticks or mini pumpkins around them for decoration. Pairing these cupcakes with a warm cup of coffee makes for a cozy treat. You can also enjoy them with a scoop of vanilla ice cream for a delightful dessert.

Storage Info

Best Storage Practices

To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps maintain their moisture and flavor. If you use cream cheese frosting, ensure it stays cool. Keep the container in the fridge if your kitchen is warm.

How Long Do They Last?

When stored properly, these cupcakes last about 3 to 4 days at room temperature. If you keep them in the fridge, they can last up to a week. Always check for any signs of spoilage before enjoying them!

Freezing Instructions

You can freeze these cupcakes for later enjoyment. Make sure they are completely cooled before freezing. Wrap each cupcake tightly in plastic wrap. Place them in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to eat, just thaw them in the fridge overnight.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can make these cupcakes gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has a binding agent, like xanthan gum. This helps the cupcakes rise and stay together well.

What can I use instead of coffee?

If you want to skip the coffee, use brewed tea or hot chocolate. You can also use milk or a milk alternative for a milder flavor. Just keep the same amount as the coffee in the recipe.

How do I make a vegan version of pumpkin spice latte cupcakes?

To make these cupcakes vegan, swap eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Use a plant-based butter or oil instead of unsalted butter. For milk, use almond milk or coconut milk. These swaps will keep the cupcakes moist and tasty.

You learned about making delicious pumpkin spice latte cupcakes. We covered ingredients, tips, variations, and storage. Each step helps you create soft and fluffy treats. Remember, you can change flavors and use different frosting. These cupcakes are fun to share or enjoy alone. Use the answers to FAQs for more help. I hope you feel ready to bake and explore your creativity. Enjoy the process and have fu

- 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - ½ cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - ½ cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - Optional: Cream cheese frosting for topping The key to a great pumpkin spice latte cupcake lies in the ingredients. - Pumpkin puree: This adds moisture and a rich pumpkin taste. Use canned for ease. - Coffee: Strong brewed coffee enhances the flavor of the spices. It adds depth. - Pumpkin pie spice: This blend brings the warm flavors of fall. It usually includes cinnamon, nutmeg, and ginger. - Unsalted butter: Softened butter makes the cupcakes light and fluffy. It helps bind the ingredients well. You can easily swap some ingredients to fit your needs. - Flour: Use a gluten-free blend if needed. It works well in this recipe. - Sugar: Coconut sugar or a sugar substitute may work, but it may change the taste slightly. - Butter: You can use margarine or a dairy-free butter. Just ensure it is softened. - Eggs: For a vegan option, replace eggs with flax eggs or applesauce. One egg equals one tablespoon of flaxseed meal mixed with three tablespoons of water. - Coffee: If you want a caffeine-free version, use decaf coffee or a strong herbal tea. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. Next, line a cupcake tin with paper liners. This makes it easy to remove the cupcakes later. In a large mixing bowl, combine these dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice Whisk them together until they blend well. This helps spread the flavors evenly. In another bowl, cream together ½ cup of softened unsalted butter. Use an electric mixer to make it light and fluffy. Add in 2 large eggs, one at a time. Mix until each one fully blends. Now, stir in 1 cup of canned pumpkin puree, ½ cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Mix until smooth. Slowly add the dry ingredients to the wet mix. Fold them gently until just combined. Be careful not to overmix. This keeps the cupcakes light and fluffy. Use a scoop or spoon to fill each liner about two-thirds full. Place the cupcake tin in the preheated oven. Bake for 18 to 20 minutes. To check if they are done, insert a toothpick into a cupcake. If it comes out clean, they are ready. After baking, let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the rich aroma as they cool! To make fluffy cupcakes, start with room temperature butter. This helps trap air when you cream it. Cream the butter until it looks light and fluffy. Add eggs one at a time, mixing well. This step adds more air to your batter. When you mix the dry and wet ingredients, fold gently. Overmixing can cause dense cupcakes. Keep an eye on baking time. Check with a toothpick early to avoid overbaking. Store your cupcakes in an airtight container. This keeps them fresh longer. If you used frosting, place wax paper between layers. This prevents sticking. Cupcakes stay good at room temperature for up to three days. For longer storage, put them in the fridge. They can last about a week there. You can also freeze them. Just wrap each cupcake well in plastic wrap and foil. They can last up to three months in the freezer. For a lovely finish, use cream cheese frosting. It pairs well with pumpkin spice flavors. You can sprinkle a bit of pumpkin pie spice on top for flair. Try adding caramel drizzle for extra sweetness. Consider topping with chocolate-covered espresso beans for crunch. You can also use small candy pumpkins for a fun touch. Arranging your cupcakes on a nice platter makes them more appealing. Add some cinnamon sticks or small pumpkins for a festive look. Pro Tips Use Fresh Ingredients: Always opt for fresh pumpkin puree and high-quality spices to enhance the flavor of your cupcakes. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated to ensure light and fluffy cupcakes. Cool Completely: Allow your cupcakes to cool completely before frosting them to prevent the frosting from melting and sliding off. Experiment with Flavors: Feel free to add chocolate chips or nuts to the batter for an extra flavor twist and texture in your cupcakes. {{image_4}} You can change the frosting to make these cupcakes special. Try using chocolate ganache for a rich touch. You can also use whipped cream for a light and fluffy topping. If you love caramel, drizzle it over the cupcakes. Each option adds a new twist to the classic flavor. If you want to mix things up, try adding chocolate chips to the batter. They bring a nice sweetness to the pumpkin flavor. You can also add nuts for crunch, like walnuts or pecans. For a spicier kick, increase the pumpkin pie spice. These small changes let you create your perfect cupcake. Serve these cupcakes on a pretty platter for a festive look. Add some cinnamon sticks or mini pumpkins around them for decoration. Pairing these cupcakes with a warm cup of coffee makes for a cozy treat. You can also enjoy them with a scoop of vanilla ice cream for a delightful dessert. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps maintain their moisture and flavor. If you use cream cheese frosting, ensure it stays cool. Keep the container in the fridge if your kitchen is warm. When stored properly, these cupcakes last about 3 to 4 days at room temperature. If you keep them in the fridge, they can last up to a week. Always check for any signs of spoilage before enjoying them! You can freeze these cupcakes for later enjoyment. Make sure they are completely cooled before freezing. Wrap each cupcake tightly in plastic wrap. Place them in a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat, just thaw them in the fridge overnight. Yes, you can make these cupcakes gluten-free. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend has a binding agent, like xanthan gum. This helps the cupcakes rise and stay together well. If you want to skip the coffee, use brewed tea or hot chocolate. You can also use milk or a milk alternative for a milder flavor. Just keep the same amount as the coffee in the recipe. To make these cupcakes vegan, swap eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Use a plant-based butter or oil instead of unsalted butter. For milk, use almond milk or coconut milk. These swaps will keep the cupcakes moist and tasty. You learned about making delicious pumpkin spice latte cupcakes. We covered ingredients, tips, variations, and storage. Each step helps you create soft and fluffy treats. Remember, you can change flavors and use different frosting. These cupcakes are fun to share or enjoy alone. Use the answers to FAQs for more help. I hope you feel ready to bake and explore your creativity. Enjoy the process and have fun!

Pumpkin Spice Latte Cupcakes

Delicious cupcakes infused with pumpkin and coffee flavors, topped with cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 0.5 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 serving cream cheese frosting (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners for easy removal after baking.
  • In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. Whisk these dry ingredients together until they are thoroughly integrated.
  • In a separate mixing bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy. Introduce the eggs one at a time into the mixture, ensuring each egg is fully incorporated before adding the next one.
  • Once the eggs are blended in, stir in the pumpkin puree, cooled brewed coffee, and vanilla extract, mixing until the ingredients form a smooth mixture.
  • Gradually add the dry ingredient mixture to the wet mixture, folding them together gently until just combined. Take care not to overmix, as this could lead to dense cupcakes.
  • Using a scoop or spoon, evenly distribute the batter among the cupcake liners. Fill each liner about two-thirds of the way full to allow room for rising.
  • Place the cupcake tin 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 when the cupcakes are ready.
  • After baking, allow the cupcakes to cool in the tin for about 5 minutes. Once slightly cooled, transfer them to a wire rack to cool completely.
  • When the cupcakes are fully cooled, generously top each one with cream cheese frosting, if desired.

Notes

For an extra festive flair, sprinkle a dash of pumpkin pie spice over the frosting.
Keyword cupcakes, dessert, latte, pumpkin, spice

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