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Cozy Pumpkin Pie Spice Latte Cupcakes

Cozy Pumpkin Pie Spice Latte Cupcakes - featured image
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These cupcakes combine the earthy sweetness of pumpkin with the rich depth of espresso powder and warm pie spices, topped with a tangy cream cheese frosting for a dessert that tastes like a fall latte.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg, room temperature
  • ½ cup (120g) 100% pure pumpkin puree
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 4 oz (113g) full-fat cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 ½ teaspoons pumpkin pie spice. Set aside.
  3. In a large bowl, cream the ½ cup softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
  4. Add the egg and beat until combined. Add the pumpkin puree and espresso powder, mixing on low speed until just combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients on low speed, starting and ending with the flour mixture. Mix only until no streaks of flour remain.
  6. Divide the batter evenly among the 12 cupcake liners, filling them about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, beat the 4 oz cream cheese and ¼ cup softened butter until smooth and creamy.
  10. Add the powdered sugar, vanilla extract, and ½ teaspoon pumpkin pie spice. Beat on low until incorporated, then increase to medium-high and beat for 2-3 minutes until fluffy.
  11. Pipe or spread the frosting onto the completely cooled cupcakes. Garnish with a pinch of pumpkin pie spice if desired.

Notes

Ensure butter and cream cheese are at room temperature for proper emulsification. Do not overmix the batter to avoid tough cupcakes. Blooming the espresso powder in the warm pumpkin puree enhances the coffee flavor. Cupcakes can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, espresso cupcakes, fall baking, coffee dessert, cream cheese frosting, pumpkin pie spice, easy fall recipes

Find it online: https://bitesienna.com/cozy-pumpkin-pie-spice-latte-cupcakes-5-easy-fall-bakes/