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Pumpkin Latte Cupcakes

Pumpkin Latte Cupcakes to Warm Your Fall Heart

Delight in these Pumpkin Latte Cupcakes, a perfect combination of pumpkin spice cake and coffee buttercream, ideal for autumn gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Can be substituted with a gluten-free blend
  • 1 cup granulated sugar Brown sugar can be used for a deeper flavor
  • 1 tbsp baking powder Ensure it’s fresh for optimal rising
  • 1 tbsp pumpkin pie spice A homemade spice mix can work as a substitute
  • 1/2 tsp salt Do not omit
  • 1 cup pumpkin puree Make sure it’s pure pumpkin without additives
  • 1/2 cup milk Almond milk or any non-dairy milk can be used as a substitute
  • 1/2 cup vegetable oil Can replace with melted coconut oil
  • 1 large egg A flax egg can be used for a vegan option
  • 1 tsp vanilla extract Use pure vanilla extract for best results
For the Coffee Buttercream
  • 1/2 cup unsalted butter Can be replaced with vegan butter
  • 2 cups powdered sugar Erythritol can be used for a low-sugar alternative
  • 1 tbsp instant espresso powder Can be omitted for a non-coffee version
  • 2 tbsp heavy cream Substituting with dairy-free cream is possible
Optional Garnish
  • cinnamon sticks
  • coffee beans

Equipment

  • mixing bowls
  • Cupcake pan
  • piping bag
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Pumpkin Spice Latte Cupcakes
  1. Preheat your oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt.
  3. In a separate bowl, combine the pumpkin puree, milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet mixture into the bowl with the dry ingredients, using a spatula to gently fold them together.
  5. Fill each cupcake liner about ¾ full with the batter and bake for 20 minutes.
  6. Once baked, cool the cupcakes in the pan for about 2 minutes, then transfer them to a wire rack.
  7. To prepare the coffee buttercream, whip the unsalted butter until light and fluffy, then add the powdered sugar and espresso powder.
  8. Once smooth, incorporate heavy cream until the frosting is creamy.
  9. Pipe the coffee buttercream onto each cupcake and optionally garnish with espresso powder, cinnamon sticks, and coffee beans.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 1500IUVitamin C: 1.5mgCalcium: 100mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting. Use fresh ingredients for the best results.

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