Are you craving the perfect fall treat? Look no further than these irresistible pumpkin spice latte cupcakes!
Indulge in the warm and cozy flavors of pumpkin, coffee, and spices all in one delicious bite.
With our easy-to-follow recipe, you’ll be whipping up these mouthwatering treats in no time.
So grab your apron and get ready to impress your friends and family with these delectable cupcakes that are sure to become a seasonal favorite.
Ingredients for Pumpkin Spice Latte Cupcakes
The first step in making these delicious pumpkin spice latte cupcakes is gathering all of the necessary ingredients. You’ll need:
- 1 ¾ cups of all-purpose flour
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ cup of unsalted butter (softened)
- 1 cup of granulated sugar
- ½ cup of packed light brown sugar
- 2 large eggs
- ½ cup of pumpkin puree
- ½ cup of strong brewed coffee (cooled)
- ½ cup of milk
Make sure you have all of these items before you start baking. It’s also a good idea to preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Once you have everything ready, you can move on to the next step.
Step-by-Step Instructions for Making Pumpkin Spice Latte Cupcakes
Start by preheating your oven to 350 degrees and lining a cupcake pan with liners.
In a large bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice.
In another bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with ¾ cup of milk.
Fold in ¼ cup of prepared espresso or strong coffee and ¼ cup of pumpkin puree.
Scoop the batter into the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting with your favorite cream cheese frosting.
Enjoy these delicious pumpkin spice latte cupcakes!
Tips and Tricks for Perfect Pumpkin Spice Latte Cupcakes
For a moist and flavorful result, make sure you don’t overmix the batter. Overmixing can lead to dense and tough cupcakes, so it’s important to mix the ingredients just until they are combined.
Another tip for perfect pumpkin spice latte cupcakes is to use fresh pumpkin puree instead of canned. Fresh pumpkin adds a natural sweetness and a richer flavor to your cupcakes.
Additionally, don’t forget to add the espresso powder to the batter. It enhances the coffee flavor and gives your cupcakes that delicious latte taste.
Lastly, make sure to properly measure your ingredients, especially the flour. Too much flour can result in dry and crumbly cupcakes.
With these tips in mind, you’ll be able to create the perfect batch of pumpkin spice latte cupcakes.
Variations and Additions to Pumpkin Spice Latte Cupcakes
To switch things up, you can try adding a swirl of cream cheese frosting on top of your pumpkin spice latte cupcakes.
This creamy and tangy frosting adds a delightful twist to the classic flavors of pumpkin and spices.
Simply whip together some softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.
Then, using a piping bag fitted with a star tip, pipe a generous swirl of the frosting onto each cupcake.
The creamy texture and rich taste of the cream cheese frosting perfectly complements the warm and cozy flavors of the pumpkin spice latte cupcakes.
It adds an extra layer of indulgence that will have everyone coming back for seconds.
Serving and Storing Pumpkin Spice Latte Cupcakes
When serving and storing these delectable treats, make sure to allow the cupcakes to cool completely before transferring them to an airtight container. This step is crucial to ensure that the cupcakes retain their moisture and freshness.
Once the cupcakes have cooled, carefully place them in a container with a tight-fitting lid. This will prevent any air from entering and keep the cupcakes from drying out. It’s important to choose a container that is the right size for the cupcakes, as too much empty space can cause them to shift and become squished.
You can also add a layer of parchment paper between each cupcake to prevent them from sticking together. Remember to store the cupcakes in a cool, dry place, away from direct sunlight.
Properly stored, these pumpkin spice latte cupcakes will stay delicious for up to three days. Enjoy!
Frequently Asked Questions
Can I Use Instant Coffee Instead of Brewed Coffee in the Pumpkin Spice Latte Cupcakes Recipe?
Yes, you can use instant coffee instead of brewed coffee in the recipe. It will give the cupcakes a strong coffee flavor. Just make sure to dissolve the instant coffee granules in a small amount of hot water before adding it to the batter.
Can I Substitute Pumpkin Puree With Canned Pumpkin Pie Filling in the Recipe?
Yes, you can substitute pumpkin puree with canned pumpkin pie filling in the recipe.
It will add a touch of sweetness and extra flavor to your cupcakes.
How Can I Make the Cupcakes Gluten-Free?
To make the cupcakes gluten-free, you can use a gluten-free flour blend instead of regular flour.
Be sure to check the labels of all ingredients to ensure they are gluten-free.
Can I Use a Different Type of Milk, Like Almond Milk or Soy Milk, Instead of Regular Milk?
Yes, you can substitute almond milk or soy milk for regular milk in the recipe. Just make sure to use the same amount called for in the recipe and adjust any other liquid ingredients if needed.
Can I Make the Cupcakes Ahead of Time and Freeze Them for Later?
Yes, you can make the cupcakes ahead of time and freeze them for later. Just be sure to properly wrap them to prevent freezer burn.
When ready to eat, thaw and enjoy!
Pumpkin Spice Latte Cupcakes
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
In a large bowl, whisk together 1 ¾ cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this dry ingredient mixture aside.
In another bowl, cream together ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed light brown sugar until the mixture becomes light and fluffy.
Add 2 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Fold in ¼ cup of prepared espresso or strong coffee and ¼ cup of pumpkin puree until the batter is well mixed.
Scoop the cupcake batter into the prepared cupcake liners, filling each liner about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Once the cupcakes are completely cool, you can frost them with your favorite cream cheese frosting or try a swirl of cream cheese frosting for a delightful twist.