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Moist Pumpkin Spice Latte Cupcakes

moist pumpkin spice latte cupcakes - featured image
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These Moist Pumpkin Spice Latte Cupcakes combine warm pumpkin spices with a subtle espresso frosting for a perfect fall dessert that’s moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (245g) unsweetened pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) strong brewed espresso or coffee, cooled
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • 1 tablespoon espresso powder (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and ginger.
  3. In a separate bowl, whisk pumpkin puree, vegetable oil, eggs, vanilla extract, and cooled brewed espresso or coffee.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Batter should be thick but pourable.
  5. Divide batter evenly among 12 cupcake cups, filling about 2/3 full.
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  7. Transfer cupcakes to a cooling rack and cool completely before frosting.
  8. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, then espresso powder, vanilla extract, and 2 tablespoons heavy cream.
  9. Beat on high for 3-4 minutes until light and fluffy. Add extra cream if needed for spreading consistency.
  10. Frost cupcakes using an offset spatula or piping bag. Optionally, sprinkle cinnamon or espresso powder on top.

Notes

Do not frost cupcakes while warm to prevent frosting from melting. Use an oven thermometer for accurate baking temperature. Dissolve espresso powder in brewed coffee or hot water before adding to frosting to avoid grittiness. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut oil and vegan butter alternatives.

Nutrition

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, espresso frosting, fall dessert, moist cupcakes, pumpkin spice, coffee dessert

Find it online: https://flurpchef.com/moist-pumpkin-spice-latte-cupcakes-recipe-easy-perfect-fall-dessert/