Pumpkin Spice Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: cupcakes

Calories: 284kcal

Author: Becky Hardin - Easy Dessert Recipes

Perfectly baked Pumpkin Spice Latte Cupcakes are topped with the most irresistible pumpkin buttercream frosting! Make a batch of these autumnal favorites today for a wonderfully cozy sweet treat that's rich with equal parts pumpkin and espresso flavors.

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Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

Ingredients

For the Cupcakes

1½ cups all-purpose flour 180 grams
1 cup brown sugar 213 grams
1 teaspoon baking powder 4 grams
1 tablespoon instant espresso powder 7 grams
1 teaspoon pumpkin pie spice 3 grams
¼ cup vegetable oil 50 grams
¼ cup pumpkin puree 57 grams
¼ cup whole milk 57 grams
½ cup strong coffee or espresso 114 grams, divided
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams

For the Frosting

½ cup unsalted butter 113 grams, room temperature (1 stick)
2 teaspoons instant espresso powder 5 grams
1 teaspoon pure vanilla extract 4 grams
½ teaspoon pumpkin pie spice
2½ cups powdered sugar 283 grams

Instructions

For the Cupcakes

Preheat oven to 350°F and line a 12-count cupcake tin with paper liners.
In a large mixing bowl, combine the flour, brown sugar, baking powder, instant espresso, and pumpkin pie spice.
1½ cups all-purpose flour, 1 cup brown sugar, 1 teaspoon baking powder, 1 tablespoon instant espresso powder, 1 teaspoon pumpkin pie spice
In another bowl, combine the vegetable oil, pumpkin puree, whole milk, ¼ cup coffee, eggs, and vanilla.
¼ cup vegetable oil, ¼ cup pumpkin puree, ¼ cup whole milk, ½ cup strong coffee or espresso, 2 large eggs, 1 teaspoon pure vanilla extract
Add the wet ingredients to the dry and mix just until they are combined-- be sure not to overmix!
Divide the batter between the tins, filling each one ¾ of the way full.
Bake the cupcakes for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are warm, remove them to a wire rack and poke the top a few times with a fork. Drizzle over the remaining ¼ cup coffee (I added about 1 teaspoon to the top of each cupcake).
Set the cupcakes aside to cool completely before frosting.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes.
½ cup unsalted butter
Add in the vanilla, espresso powder, and pumpkin pie spice. Mix to combine.
2 teaspoons instant espresso powder, 1 teaspoon pure vanilla extract, ½ teaspoon pumpkin pie spice
With the mixer on low speed, add the powdered sugar a little at a time.
2½ cups powdered sugar
Once all of the sugar has been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy, about 2-4 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
Pipe the frosting on the cooled cupcakes and garnish with a sprinkle of cinnamon.

Notes

Make sure to use just the right amount of pumpkin puree that's called for. If you use too much or too little, the consistency will be thrown way off.
For the piping bag, I used a Wilton 2A tip.
Always check your cupcakes with a toothpick to make sure they're really baked!

Storage: Store pumpkin spice cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition