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- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp salt - 2 tsp pumpkin pie spice - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - ½ cup brewed coffee, cooled - 1 tsp vanilla extract - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tbsp brewed coffee, cooled - 1 tsp vanilla extract - Additional pumpkin pie spice (for dusting) When I make my Pumpkin Spice Latte Cupcakes, I start with the cupcake ingredients. Each item plays a role in creating that cozy fall flavor. The all-purpose flour gives the cake structure, while the baking powder and baking soda help it rise. Salt balances the sweetness. Pumpkin pie spice adds warmth, making it a true fall treat. I always use unsalted butter for a rich taste. Granulated sugar sweetens the cupcakes, while eggs provide moisture and help bind everything. Canned pumpkin puree is key. It gives the cupcakes a soft texture and a deep flavor. The brewed coffee enhances the pumpkin flavor, making it richer, and vanilla extract rounds everything out. Next, I prepare the frosting. The softened butter is the base. I mix in powdered sugar for sweetness and creaminess. The brewed coffee gives it that coffee kick. I add vanilla extract for extra flavor. Finally, a dusting of pumpkin pie spice on top adds a lovely finish. These ingredients come together to create delightful cupcakes that are perfect for fall gatherings or a cozy night in. - Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. - In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice. Set this aside. - In a large mixing bowl, cream ½ cup unsalted butter and 1 cup granulated sugar together until light and fluffy. This should take about 3-4 minutes. - Add 2 large eggs one at a time, mixing well after each addition. - Next, mix in 1 cup canned pumpkin puree, ½ cup brewed coffee (cooled), and 1 tsp vanilla extract. Make sure everything blends well. - Gradually incorporate the dry ingredients, mixing until just combined. Be careful not to overmix; it can make the cupcakes dense. - Fill each cupcake liner with the batter, filling them about 2/3 full. - Bake the cupcakes for 18-20 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. - Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. This cooling step is key for perfect texture. To make great pumpkin spice latte cupcakes, you must focus on the batter. First, avoid overmixing. This keeps your cupcakes light and fluffy. Mix just until combined. Second, ensure your butter is softened to room temperature. This helps it blend smoothly with the sugar. Soft butter creates a nice, creamy base for your batter. When making the frosting, use cooled coffee. This maintains the right consistency and flavor. If the coffee is warm, it can make the frosting runny. Frost the cupcakes only after they are completely cool. If you frost them too soon, the heat can melt the frosting. For a fancy look, use a piping bag to frost your cupcakes. This gives them a beautiful design. You can also dust the tops lightly with pumpkin pie spice. This adds a nice touch and makes your cupcakes even more appealing. {{image_2}} You can make these cupcakes even more special. Just add chocolate chips to the batter. I suggest using semi-sweet chocolate chips. They mix well with the pumpkin and coffee flavors. This gives the cupcakes a mocha twist. It adds a rich taste that you will love. Just fold in about 1 cup of chocolate chips before you bake. If you need a gluten-free treat, I have a simple fix. You can swap the all-purpose flour for a gluten-free flour blend. Many brands work well for baking. Just make sure to choose one that has a good mix of ingredients. Follow the same instructions when mixing the batter. Your cupcakes will still be light and fluffy. You can also make these cupcakes dairy-free. Use dairy-free butter in the batter and frosting. Many brands offer great substitutes. You can also replace regular milk with almond milk or oat milk. This way, everyone can enjoy these tasty cupcakes without worry. Just keep the same measurements when you switch ingredients. To keep your pumpkin spice latte cupcakes fresh, store any leftovers in an airtight container. Place them at room temperature. This method helps maintain their soft texture and rich flavor. These cupcakes will stay delicious for about 2 to 3 days. If you want to save your cupcakes for later, freezing is a great option. First, wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to squeeze out the air to avoid freezer burn. These cupcakes can last up to 3 months in the freezer. To enjoy, thaw them in the fridge overnight or leave them at room temperature for a few hours. Serve your pumpkin spice latte cupcakes at room temperature. This temperature brings out the full flavor of the pumpkin and coffee. For a lovely touch, dust the tops with a bit of pumpkin pie spice before serving. This adds a nice look and extra flavor. Use a pretty plate to display your cupcakes and impress your guests! Pumpkin spice latte cupcakes stay fresh for about 3 to 5 days. Store them in an airtight container at room temperature. If you want to keep them longer, put them in the fridge. In the fridge, they can last up to a week. Just remember, the colder they get, the drier they can become. Yes, you can use fresh pumpkin! First, cook a pumpkin by roasting or boiling it until soft. Then, mash it until smooth. You will need about 1 cup of fresh pumpkin puree. Using fresh pumpkin may change the moisture level in the cupcakes. So, you might need to adjust the baking time. Keep an eye on them as they bake. To reheat leftover cupcakes, use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the cupcakes on a baking sheet and warm them for about 5 to 8 minutes. This keeps them moist. If using a microwave, heat them for about 10 to 15 seconds. Check to make sure they don’t dry out. Enjoy! You now have a clear guide for making delicious pumpkin spice latte cupcakes. We covered the key ingredients like flour, pumpkin, and spices, and I shared step-by-step instructions for perfect baking. Don’t forget the frosting tips and creative decoration ideas to make your cupcakes stand out. Variations let you customize them, whether you go for gluten-free or add chocolate. Proper storage ensures they stay fresh. Enjoy baking and sharing these treats; they're sure to impress your friends and family!

Pumpkin Spice Latte Cupcakes

Indulge in the ultimate fall treat with these pumpkin spice latte cupcakes! These delightful desserts blend moist pumpkin flavor with a rich coffee frosting, making them perfect for any seasonal celebration. With easy-to-follow instructions and simple ingredients, you'll whip up a batch in no time. Ready to impress your friends and family? Click through to explore the full recipe and take your baking to the next level with this pumpkin spice latte cupcake delight!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

½ cup brewed coffee, cooled

1 tsp vanilla extract

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp brewed coffee, cooled

1 tsp vanilla extract

Additional pumpkin pie spice (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, incorporate the pumpkin puree, brewed coffee, and vanilla extract until well blended.

          Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not over mix.

            Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

              Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                While the cupcakes are cooling, prepare the frosting by beating the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing well on low speed.

                  Pour in the cooled coffee and vanilla extract, then beat on high speed for about 3 minutes until fluffy.

                    Once the cupcakes are completely cool, frost them generously with the coffee buttercream using a piping bag or a spatula.

                      Dust the tops lightly with additional pumpkin pie spice for an extra touch.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes