If you are a fan of cozy autumn flavors and that irresistible coffeehouse vibe, you are going to absolutely adore this Pumpkin Spice Latte Cupcakes Recipe. These cupcakes capture the warm, comforting essence of a pumpkin spice latte in a moist, perfectly spiced treat that’s easy to make and even easier to enjoy. Each bite offers a wonderful blend of cinnamon, nutmeg, and ginger, enriched with real pumpkin puree and a hint of coffee, bringing those familiar seasonal notes into a delightful dessert. Whether you are baking for a festive gathering or craving a little fall-inspired indulgence at home, this recipe promises to deliver scrumptious results every time.
Ingredients You’ll Need
Simple and straightforward, the ingredients needed for this recipe come together to create the perfect balance of taste, texture, and color. Each component has a role, from the aromatic spices that infuse cozy flavor to the brewed coffee that deepens the richness.
- 1 1/2 cups all-purpose flour: This forms the soft and tender base of your cupcakes.
- 1 teaspoon baking powder: Helps the cupcakes rise light and fluffy.
- 1/2 teaspoon baking soda: Adds lift and works with the acidity from pumpkin puree.
- 1/2 teaspoon salt: Enhances all the other flavors beautifully.
- 1 teaspoon cinnamon: A must-have warm spice that defines the pumpkin spice profile.
- 1/2 teaspoon nutmeg: Brings a sweet and nutty depth.
- 1/2 teaspoon ginger: Adds a gentle kick and brightness.
- 1/2 cup pumpkin puree: The star of the show that gives moisture, vibrant color, and authentic pumpkin flavor.
- 1/2 cup sugar: Adds sweetness without overpowering.
- 1/2 cup brown sugar: Introduces a lovely molasses undertone and moistness.
- 1/2 cup vegetable oil: Keeps the cupcakes soft and tender for days.
- 2 eggs: Bind everything together and contribute to the cupcake’s structure.
- 1/4 cup brewed coffee: Infuses a subtle coffee flavor that complements the pumpkin spice perfectly.
How to Make Pumpkin Spice Latte Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and line your cupcake pan with your favorite liners. This step is key to ensuring your cupcakes bake evenly and release easily once done.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well incorporated. Those spices bring the iconic pumpkin spice latte aroma to life right here.
Step 3: Mix the Wet Ingredients
In another bowl, stir together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee. The coffee should be cooled to avoid cooking the eggs, and this mixture will create that moist, deeply flavored base you’re aiming for.
Step 4: Blend Wet and Dry Mixtures
Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix; you want your cupcakes light and tender, not dense. Then, fill each cupcake liner about two-thirds full to leave room for rise.
Step 5: Bake to Perfection
Bake your cupcakes for 18 to 20 minutes, checking doneness with a toothpick inserted in the center. It should come out clean or with a few moist crumbs. Let the cupcakes cool in the pan briefly before moving them to a wire rack to cool completely, which is crucial before frosting.
Step 6: Frost and Finish
Once cooled, frost your cupcakes with cream cheese frosting or buttercream—both are fabulous choices. The frosting adds creamy sweetness that balances the cozy spices and coffee flavor beautifully.
How to Serve Pumpkin Spice Latte Cupcakes Recipe
Garnishes
Consider sprinkling a little cinnamon or nutmeg on top of the frosting or decorating with mini chocolate chips or finely chopped nuts for texture. A small cinnamon stick or a light dusting of cocoa powder can also make your presentation extra charming.
Side Dishes
These cupcakes go spectacularly well with a warm cup of coffee or chai tea to complement those spiced notes. A simple vanilla latte pairs wonderfully too, creating a truly indulgent fall treat.
Creative Ways to Present
For a festive touch, serve your Pumpkin Spice Latte Cupcakes Recipe on a rustic wooden platter with autumn leaves or mini pumpkins around. You can also place each cupcake in a decorative paper cup or wrap the base with twine for a cozy, homemade feel.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to keep them fresh. Make sure they’re well covered to prevent drying out.
Freezing
If you want to save some for later, freeze unfrosted cupcakes in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before frosting and serving for best results.
Reheating
To enjoy a cupcake warm, pop it in the microwave for about 10 seconds. Be careful not to overheat, especially if it’s frosted, to avoid melting the frosting too much.
FAQs
Can I substitute gluten-free flour in this Pumpkin Spice Latte Cupcakes Recipe?
Yes, you can! Opt for a gluten-free flour blend that substitutes 1-to-1 for all-purpose flour, and keep an eye on the texture as you mix to avoid overworking the batter.
What kind of coffee works best in this recipe?
Brewed strong black coffee works best, as it adds a rich depth without extra sweetness. Cold brew or regular drip coffee can both be used, just ensure it’s cooled before mixing.
Can I make these cupcakes dairy-free?
Absolutely! Use a dairy-free cream cheese or butter substitute for frosting, and check that your other ingredients fit your dietary needs. The cupcakes themselves don’t contain dairy.
Is there an alternative to pumpkin puree?
While pumpkin puree is ideal for that authentic flavor and moisture, you can try butternut squash puree as a substitute, though the taste will be slightly different but still delicious.
How do I prevent my cupcakes from being dry?
Make sure to measure your flour correctly (spoon and level) and avoid overmixing your batter. The pumpkin puree and oil help keep these cupcakes moist, so don’t skip or reduce them.
Final Thoughts
I genuinely can’t recommend this Pumpkin Spice Latte Cupcakes Recipe enough for anyone who loves the flavors of fall wrapped up in a delightful dessert. It’s simple to make, bursting with cozy spices, and guaranteed to satisfy your seasonal cravings. Gather your ingredients, have fun baking, and get ready to enjoy some of the best cupcakes you’ll make all year long!
Print
Pumpkin Spice Latte Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the cozy flavors of fall with these Pumpkin Spice Latte Cupcakes. Moist cupcakes infused with warm spices, pumpkin puree, and a hint of brewed coffee, topped with creamy frosting for a perfect seasonal treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup brewed coffee (cooled or at room temperature)
For Frosting (Optional)
- Cream cheese frosting or buttercream, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended to distribute the spices evenly.
- Mix Wet Ingredients: In a separate bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and brewed coffee until smooth and fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender. Fill each cupcake liner about two-thirds full with the batter.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Frost: After the cupcakes have fully cooled, frost them with cream cheese frosting or buttercream as desired. Serve and enjoy the rich, spiced flavors with a hint of coffee.
Notes
- Ensure the brewed coffee is cooled before adding to avoid cooking the eggs prematurely.
- Use fresh spices for the best aromatic flavor.
- Do not overmix the batter to prevent dense cupcakes.
- You can substitute vegetable oil with melted butter for a richer taste.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
