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Easy Pumpkin Spice Latte Cupcakes Ready in 30 Minutes

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These Easy Pumpkin Spice Latte Cupcakes are incredibly moist, subtly coffee-flavored, and ready in under 30 minutes. They’re the perfect last-minute dessert for fall gatherings, bake sales, or cozy nights in.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup vegetable oil (or any neutral oil like canola or avocado)
  • 1 tablespoon instant coffee granules or espresso powder (dissolved in 2 tablespoons hot water, cooled slightly)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (full-fat)
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice (for dusting)
  • 1–2 tablespoons milk or heavy cream (optional, to adjust frosting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Whisk for about 15 seconds to aerate and distribute the spices evenly. Set aside.
  3. In a small cup, dissolve 1 tablespoon instant coffee granules in 2 tablespoons hot water. Stir until completely dissolved. Let it cool for a minute.
  4. In a large bowl, combine 1 cup granulated sugar and ½ cup packed light brown sugar. Add 2 large eggs and whisk vigorously for about 30 seconds until the mixture is pale and slightly thick. Add 1 cup canned pumpkin puree, ½ cup vegetable oil, the cooled coffee mixture, and 1 teaspoon vanilla extract. Whisk until smooth.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few small lumps are okay.
  6. Divide the batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake for 18-20 minutes, or 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 cooling rack to cool completely.
  8. While the cupcakes cool, make the frosting: In a large bowl, beat 8 ounces softened cream cheese and ½ cup softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add 1 teaspoon vanilla extract and beat again. Gradually add 3 cups sifted powdered sugar, one cup at a time, beating on low speed after each addition. Once all the sugar is in, increase to medium-high and beat for 2 minutes until light and fluffy. If the…
  9. Once the cupcakes are completely cool, pipe or spread the frosting on top. Sprinkle with a pinch of pumpkin pie spice or cinnamon.

Notes

Do not overmix the batter to avoid dense, rubbery cupcakes. Use room temperature ingredients for best results. For even baking, use a cookie scoop to fill liners. Test for doneness with a toothpick and by checking that tops spring back. If frosting is too loose, chill for 15 minutes before piping. These cupcakes taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin spice latte cupcakes, easy pumpkin cupcakes, fall cupcakes, pumpkin dessert, coffee cupcakes, 30 minute cupcakes

Find it online: https://junomeals.com/easy-pumpkin-spice-latte-cupcakes-ready-in-30-minutes/