Pumpkin Spice Latte Cupcakes Delightful Fall Treat

Fall is here, and what better way to celebrate than with Pumpkin Spice Latte Cupcakes? These tasty treats combine the warm flavors of pumpkin and spice with a rich coffee kick, making them perfect for cozy gatherings. In this post, I will guide you through easy steps to create these delightful cupcakes, share tips for success, and explore fun variations. Let’s get baking for the ultimate autumn experience!

Ingredients for Pumpkin Spice Latte Cupcakes

For these delightful cupcakes, you need a mix of dry and wet ingredients. Each part plays a key role in giving the cupcakes their special flavor and texture. Here’s what you will need:

Dry Ingredients

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 2 teaspoons pumpkin pie spice

The dry ingredients are the base of your cupcakes. The flour gives structure, while baking powder and baking soda help them rise. Salt enhances the flavor, and pumpkin pie spice adds that warm, fall taste.

Wet Ingredients

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 cup canned pumpkin puree

– 1 teaspoon pure vanilla extract

– ½ cup brewed coffee, cooled

– ½ cup buttermilk

The wet ingredients keep your cupcakes moist and flavorful. Butter and sugar create a sweet, creamy base. Eggs help bind everything together. Pumpkin puree adds moisture and flavor, while vanilla extract gives a nice aroma. Brewed coffee boosts the overall coffee flavor, and buttermilk adds a slight tang.

With these ingredients ready, you can create the perfect Pumpkin Spice Latte Cupcakes. For the full recipe, check out the detailed instructions to make this fall treat!

Step-by-Step Instructions

Preparing the Oven and Pan

– Preheat oven to 350°F (175°C).

– Line cupcake tin with paper liners.

Mixing Dry Ingredients

– Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice in a bowl.

– Set aside for later use.

Creaming Butter and Sugar

– Beat ½ cup softened unsalted butter and 1 cup granulated sugar until fluffy.

– Incorporate 2 large eggs one at a time, mixing well after each.

Combining Wet Ingredients

– Fold in 1 cup canned pumpkin puree and 1 teaspoon pure vanilla extract.

– In a separate bowl, mix ½ cup brewed coffee and ½ cup buttermilk until well blended.

Combining Everything

– Gradually mix the dry ingredients into the wet pumpkin mixture.

– Alternate with the buttermilk-coffee mix, starting and ending with dry ingredients.

– Stir gently until just combined. Fill cupcake liners two-thirds full with batter.

Cooling and Frosting

– Bake for 18-20 minutes. Check doneness with a toothpick.

– Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack.

– Frost once cooled. For a treat, use cream cheese frosting and sprinkle with pumpkin pie spice. Consider garnishing with mini cinnamon sticks or chocolate-covered coffee beans for a fun touch!

For the full recipe, visit the link.

Tips & Tricks for Perfect Cupcakes

Avoid Overmixing

When you make cupcakes, gentle stirring is key. Overmixing can make them tough. Mix just until you see no dry flour. This keeps the cupcakes soft and fluffy. Remember, it’s okay if there are small lumps. They will bake out nicely.

Testing for Doneness

To check if your cupcakes are done, use a toothpick. Insert it into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are ready. If you see wet batter, bake them a little longer. This step ensures you enjoy perfectly baked cupcakes.

Frosting Options

For a rich flavor, I love cream cheese frosting. It pairs well with pumpkin spice. You can also try chocolate or vanilla buttercream. To make them look professional, frost them smoothly. A piping bag can help you create beautiful swirls. For a fun touch, sprinkle a little pumpkin pie spice on top. You can even add mini cinnamon sticks or chocolate-covered coffee beans for decoration. These details make your cupcakes stand out!

Variations of Pumpkin Spice Latte Cupcakes

You can make pumpkin spice latte cupcakes even more fun by trying some tasty variations.

Gluten-Free Version

If you need a gluten-free cupcake, swap the all-purpose flour for a gluten-free blend. Many brands offer great mixes that work well in baking. Just be sure to check the label for best results. This change keeps the flavor and texture you love while being safe for gluten-free diets.

Dairy-Free Alternatives

For a dairy-free option, use coconut milk instead of buttermilk. You can also switch regular butter for vegan butter. These swaps help keep the cupcakes soft and creamy without dairy. The coconut milk adds a nice flavor that pairs well with pumpkin spice.

Flavor Enhancements

You can make these cupcakes even more exciting by adding chocolate chips or nuts. Chocolate chips bring a sweet surprise, while nuts add a nice crunch. You can also mix in spices like nutmeg or ginger for an extra kick. These changes let you customize your cupcakes to fit your taste.

With these variations, you can enjoy pumpkin spice latte cupcakes in many fun ways! Check out the Full Recipe for more details on making these delightful treats.

Storage Information

Room Temperature Storage

To keep your pumpkin spice latte cupcakes fresh, store them at room temperature. Place them in an airtight container. This will help them stay moist and tasty. They can last for up to three days this way. If you want to keep them even fresher, don’t frost them until you’re ready to serve.

Refrigeration Tips

If you plan to keep your cupcakes longer than three days, refrigerate them. Place the cupcakes in an airtight container. This helps to prevent them from drying out. They can last about a week in the fridge. If they are frosted, make sure the frosting is set before storing. This keeps the design intact.

Freezing Instructions

Freezing is a great option for longer storage. To freeze, wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat them, thaw them in the fridge overnight. For quick thawing, leave them at room temperature for about an hour. This way, they taste fresh and delicious. For the full recipe, check out the complete guide to pumpkin spice latte cupcakes.

FAQs about Pumpkin Spice Latte Cupcakes

How long do these cupcakes last?

These cupcakes last about 3 days at room temperature. Keep them in an airtight container to stay fresh. If you refrigerate them, they can last up to a week. Just remember to cover them well to avoid drying out. You can also freeze them. They will stay good for about 3 months in the freezer. Wrap each cupcake in plastic wrap before putting them in a freezer bag. When you want to eat them, just thaw at room temperature.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Start by roasting a small pumpkin or sugar pumpkin. Cut it in half, scoop out the seeds, and roast the halves until soft. This usually takes about 45 minutes at 350°F (175°C). Then, scoop out the flesh and mash it until smooth. Make sure to measure out 1 cup of fresh pumpkin puree for the recipe. Fresh pumpkin gives a nice, rich flavor to the cupcakes.

What drink pairs well with these cupcakes?

A hot cup of coffee or a warm chai latte pairs perfectly with pumpkin spice latte cupcakes. The spices in chai enhance the flavors in the cupcakes. If you prefer something cold, try a spiced apple cider. The sweet and tart notes from the cider balance the spices in the cupcakes well. You could also enjoy these cupcakes with a simple glass of milk for a classic touch.

Is it possible to make these cupcakes dairy-free?

Yes, you can make these cupcakes dairy-free! For the butter, use a dairy-free substitute like coconut oil or vegan butter. Instead of buttermilk, mix ½ cup of plant-based milk with 1 teaspoon of vinegar. Let it sit for a few minutes until it thickens. This will give you a similar taste and texture. These swaps keep the cupcakes moist and delicious without dairy.

You now know how to make delicious pumpkin spice latte cupcakes. We covered dry and wet ingredients, simple steps, and key tips to ensure success. You can even vary the recipe for gluten-free or dairy-free versions. Store your cupcakes properly for lasting freshness. With this recipe, you can impress friends and family or enjoy a cozy treat yourself. Happy baking!

- Pumpkin Spice Latte Cupcakes

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Latte Cupcakes! This easy recipe blends warm spices, pumpkin puree, and brewed coffee for a dreamy dessert experience. Perfect for gatherings or an afternoon treat, these cupcakes are topped with rich cream cheese frosting and a sprinkle of pumpkin pie spice. Click through to explore the full recipe and bring a taste of autumn to your kitchen today!

Print Recipe Pin Recipe

Ingredients

  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice

½ cup unsalted butter, softened at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 cup canned pumpkin puree

1 teaspoon pure vanilla extract

½ cup brewed coffee, cooled to room temperature

½ cup buttermilk

Instructions

 

Begin by preheating your oven to 350°F (175°C). Line a standard cupcake tin with paper liners to prepare for baking.

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set this dry mixture aside for later use.

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color – this should take about 3-4 minutes.

Add the eggs to the butter-sugar mixture one at a time, ensuring to beat well after each addition to fully incorporate.

Gently fold in the pumpkin puree and pure vanilla extract until the mixture is smooth and fully combined.

In a separate bowl, combine the cooled brewed coffee and buttermilk, mixing until well blended.

Gradually incorporate the dry flour mixture into the wet pumpkin mixture, alternating with the buttermilk-coffee mixture. Start and end with the flour mixture, stirring gently until just combined – be careful not to overmix.

Using a spoon or a cookie scoop, evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.

Bake in the preheated oven for 18-20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

Once baked, allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

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

- Presentation Tips: Once completely cooled, frost the cupcakes with a rich cream cheese frosting. For a decorative touch, sprinkle a dusting of pumpkin pie spice on top. To elevate your presentation, consider garnishing with mini cinnamon sticks or chocolate-covered coffee beans for a delightful finish that complements the flavors!