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Creamy Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes - featured image
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These Creamy Pumpkin Spice Latte Cupcakes are moist, tender, and packed with warm pumpkin spice and smooth coffee flavor, topped with a thick cream cheese frosting. They taste just like your favorite fall latte in cupcake form and are perfect for any autumn gathering.

Ingredients

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  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon instant espresso powder (dissolved in 2 tablespoons hot water)
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk, room temperature
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: ¼ teaspoon pumpkin pie spice for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Stir until completely dissolved and set aside to cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract.
  6. Beat in the pumpkin puree and the dissolved espresso mixture. The batter may look slightly curdled; this is normal.
  7. With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add the buttermilk and mix until just combined. Add the remaining dry ingredients and mix until no streaks of flour remain. Do not overmix.
  8. Divide the batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  11. While the cupcakes are cooling, make the frosting: Beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add the vanilla and salt, then gradually add the powdered sugar, beating on low speed at first to avoid a sugar cloud. Once all the sugar is incorporated, beat on medium-high for 2 minutes until light and fluffy.
  12. Once the cupcakes are completely cool, pipe or spread the frosting on top. If desired, dust with a little extra pumpkin pie spice.

Notes

Don’t skip dissolving the espresso powder in hot water—it prevents bitter specks. Use room temperature ingredients for best results. Do not overmix the batter. Let cupcakes cool completely before frosting to avoid melting the frosting. If frosting is too soft, chill for 15-20 minutes before piping. Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, coffee cupcakes, fall cupcakes, cream cheese frosting, pumpkin dessert, easy cupcake recipe

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