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Crowd-Pleasing Pumpkin Pie Spice Latte Cupcakes

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These pumpkin pie spice latte cupcakes are the perfect fall dessert, combining cozy pumpkin flavor with a hint of coffee for a rich, deep taste. They’re quick to make, use simple ingredients, and are guaranteed to impress at any gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree
  • 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440g) powdered sugar, sifted (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer. Scrape down the sides as needed.
  4. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract.
  5. Add the pumpkin puree and the dissolved espresso powder. Beat on low speed until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold gently with a spatula if needed.
  7. Divide the batter evenly among the 12 liners, filling each about ⅔ full. Tap the pan gently on the counter to settle the batter.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: In a large bowl, beat the softened butter until smooth and creamy. Add the sifted powdered sugar one cup at a time, beating on low speed. Add the milk, dissolved espresso, vanilla, and salt. Beat on medium-high speed for about 2 minutes until light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the frosting on top. Optionally, dust with extra pumpkin pie spice or cinnamon.

Notes

Don’t skip dissolving the espresso powder to avoid bitter pockets. If pumpkin puree is watery, blot with a paper towel before measuring. For the frosting, if it curdles, keep beating or add a tablespoon more powdered sugar. Cupcakes can be baked a day ahead; store unfrosted in an airtight container at room temperature. Frosting can be made ahead and stored in the fridge; bring to room temperature and re-whip before using.

Nutrition

Keywords: pumpkin cupcakes, pumpkin pie spice latte, fall dessert, coffee cupcakes, easy pumpkin recipe

Find it online: https://bakebelle.com/crowd-pleasing-pumpkin-pie-spice-latte-cupcakes/