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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - ¾ cup canned pumpkin puree - ½ cup brewed coffee (cooled) - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup unsalted butter (softened) - 4 cups powdered sugar - 2 tablespoons brewed coffee (cooled) - 2 teaspoons vanilla extract - 1 teaspoon pumpkin pie spice - Optional: Mini chocolate or coffee beans for garnish The key to great Pumpkin Spice Latte Cupcakes is the right mix of flavors. The dry ingredients create a fluffy base. Flour adds structure while sugars give sweetness. Baking powder and soda help the cupcakes rise. Salt brings balance, and pumpkin pie spice adds that warm, cozy flavor. For the wet ingredients, canned pumpkin puree gives moisture and richness. Brewed coffee boosts the flavor and gives a nice depth. Vegetable oil keeps the cupcakes soft, while eggs help bind everything. Vanilla extract adds a lovely aroma. The frosting elevates these cupcakes. Softened butter makes it creamy. Powdered sugar adds sweetness and thickness. Brewed coffee enhances the flavor, and pumpkin pie spice ties it all together. Optional garnishes like mini chocolate or coffee beans are a fun touch. They make the cupcakes look fancy and add extra flavor. 1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners. This makes it easy to remove them later. 2. In a large bowl, mix these dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice 3. In another bowl, combine these wet ingredients: - ¾ cup canned pumpkin puree - ½ cup brewed coffee, cooled - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix well until smooth. 4. Gradually add the wet mixture to the dry mixture. Stir gently until just combined. Do not overmix. This keeps the cupcakes light and fluffy. 5. Scoop the batter into the lined muffin cups. Fill each cup about two-thirds full. This helps them rise without overflowing. 6. Bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. If it does, your cupcakes are ready! 7. In a large bowl, beat 1 cup of softened unsalted butter until creamy. Slowly add in 4 cups of powdered sugar, 2 tablespoons of cooled brewed coffee, 2 teaspoons of vanilla extract, and 1 teaspoon of pumpkin pie spice. 8. Beat until the frosting is light and fluffy. It should be smooth and spreadable. If it’s too thick, add a bit more coffee or milk. 9. Once the cupcakes have cooled, use a piping bag or a knife to frost them. Be generous with the frosting for that perfect treat! 10. For an extra touch, garnish each cupcake with mini chocolate or coffee beans. This adds a lovely finish and extra flavor! To make the best pumpkin spice latte cupcakes, keep a few things in mind. First, avoid overmixing the batter. When you mix the wet and dry ingredients, stir gently. Stop when you see no flour lumps. Overmixing can make the cupcakes tough. Next, ensure proper baking time. Bake them for 18-20 minutes. Use a toothpick to check if they are done. If it comes out clean, they are ready. If not, bake a few more minutes. When frosting, use a piping bag for a nice look. It helps create pretty swirls on top. If you don’t have one, a knife works too. Just spread the frosting with gentle, even strokes. For a special touch, consider garnishing your cupcakes. Mini chocolate or coffee beans add elegance. They also give a fun texture contrast. Store your cupcakes in an airtight container. This keeps them fresh for up to four days. If you want to freeze them, wrap each one in plastic wrap. This helps prevent freezer burn. Serve your cupcakes at room temperature. They taste best that way. Pair them with a cup of coffee or tea for a cozy treat. Enjoying them warm brings out their flavors! {{image_2}} You can change the flavors in your cupcakes. Try adding dark chocolate or mocha for a richer taste. These swaps give a fun twist to the classic pumpkin spice flavor. You can also mix in seasonal spices like nutmeg or cinnamon for added warmth. Each flavor brings a new layer of joy to your cupcakes. If you need gluten-free options, use a gluten-free flour blend. It works well in this recipe. For those who prefer vegan treats, you can swap eggs with flaxseed meal or applesauce. Use almond milk instead of the brewed coffee. These changes keep the cupcakes tasty and friendly for different diets. Seasonal themes can make your cupcakes pop at any event. Use autumn leaves or pumpkin shapes for a fall party. You can also customize them for birthdays with colorful sprinkles or fun toppers. Think about the occasion and have fun with the decoration. It adds a personal touch that makes your cupcakes stand out. Pumpkin spice latte cupcakes last about 3 to 5 days. To keep them fresh, store them in an airtight container. Place the container in a cool, dry spot. If you want to keep them longer, place them in the fridge. They can stay fresh for up to a week in the fridge. Yes, you can freeze pumpkin spice cupcakes. To freeze, let them cool completely. Wrap each cupcake in plastic wrap tightly. Then, put them in a freezer-safe bag. They can stay in the freezer for about 2 to 3 months. When you want to eat them, take them out. Let them thaw at room temperature for a few hours. You can also warm them in the microwave for a few seconds. If you need an egg substitute, there are great options. You can use 1/4 cup of unsweetened applesauce for each egg. Another choice is 1/4 cup of mashed banana. You can also try 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let the mixture sit for a few minutes to thicken before adding it to your batter. If you love coffee flavors, try these recipes: - Mocha Brownie Cupcakes: Rich chocolate meets strong coffee for a decadent treat. - Coffee Ice Cream Cake: A cool twist with layers of coffee ice cream and cake. - Pumpkin Bread with Coffee Glaze: This bread is moist and full of pumpkin spice flavor. For more pumpkin delights, check out: - Pumpkin Cheesecake Bars: Creamy and smooth, these bars are a perfect fall dessert. - Pumpkin Pie Muffins: These muffins bring the taste of pumpkin pie to your breakfast. To make perfect cupcakes, have these tools ready: - Muffin Tin: Essential for baking your cupcakes evenly. - Cupcake Liners: Keeps cupcakes from sticking and adds a nice look. - Mixing Bowls: Use different sizes for mixing dry and wet ingredients. - Whisk: Great for blending your dry ingredients well. - Spatula: Helps to fold and mix batter gently. For decorating, consider: - Piping Bags: Ideal for creating beautiful frosting swirls. - Decorating Tips: These tips help you create different icing designs. - Offset Spatula: Perfect for smoothing frosting on the cupcakes. Joining a baking community is fun and helpful. Here are some you can explore: - Smitten Kitchen: A blog with great recipes and tips for home bakers. - Bakerella: Known for fun, creative dessert ideas and baking inspiration. - Joy the Baker: Offers a mix of recipes and personal stories about baking. Online communities like Reddit’s r/Baking and Facebook Groups focused on baking can help you share tips and learn from others. You can ask questions and get feedback on your creations. You learned how to make delicious pumpkin spice latte cupcakes. We covered dry and wet ingredients, plus tips for the best textures and frosting. Remember, using fresh spices adds more flavor. Storage and serving ideas keep your treats tasty longer. Explore variations for different flavors and dietary needs. Baking these cupcakes is fun and rewarding. Enjoy every bite, and share your creations!

Pumpkin Spice Latte Cupcakes

Indulge in the ultimate fall treat with these Pumpkin Spice Latte Cupcakes! Bursting with the warm flavors of pumpkin and coffee, they're perfect for cozy gatherings. Our easy recipe guides you through mixing, baking, and frosting these delightful cupcakes topped with a creamy pumpkin spice frosting. Don't miss out on this delicious dessert that combines two favorites in one. Click through to explore the full recipe and impress your friends!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice

¾ cup canned pumpkin puree

½ cup brewed coffee, cooled

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons brewed coffee (cooled)

2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

Optional: Mini chocolate or coffee beans for garnish

Instructions
 

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

    In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.

      In another bowl, combine the pumpkin puree, brewed coffee, vegetable oil, eggs, and vanilla extract. Mix until well combined.

        Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

          Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

              Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, brewed coffee, vanilla extract, and pumpkin pie spice. Beat until light and fluffy.

                  Once the cupcakes are cool, frost them generously with the pumpkin spice frosting using a piping bag or a knife.

                    Optional: Garnish each cupcake with mini chocolate or coffee beans for an extra touch.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes