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.
