You know that feeling when you’re wrapped in a soft blanket, sipping a PSL, and watching leaves swirl outside the window? These cupcakes are that feeling, in dessert form. They’re fluffy, warmly spiced with cinnamon and nutmeg, infused with real pumpkin and a hit of espresso, and topped with the silkiest whipped cream frosting. Perfect for fall bake sales, Friendsgiving tables, or when you’re just craving a hug in cupcake form.
Pair them with a hot mug of chai or this Brown Butter Maple Blondie for the coziest dessert spread ever.
🌾 Ingredients
For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup brewed espresso or strong coffee
- 1 tsp vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
☕️ Instructions
1. Prep: Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. Dry Mix: In a bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
3. Wet Mix: In another bowl, whisk sugars, oil, eggs, pumpkin puree, espresso, and vanilla until smooth.
4. Combine: Add dry ingredients to wet and mix just until combined. Don’t overmix!
5. Bake: Divide batter among liners (they’ll be about 3/4 full). Bake for 18–20 minutes or until a toothpick comes out clean.
6. Cool: Let cupcakes cool completely before frosting.
7. Frosting: Whip the cream, powdered sugar, cinnamon, and vanilla to soft peaks. Pipe or spoon generously onto each cupcake.
🧸 Serving Tips
- Serve on a rustic wooden board with mini pumpkins and cinnamon sticks for autumnal drama.
- Pop into kraft cupcake boxes with a twine bow for sweet little take-home favors.
- Pair with a PSL or hot cider bar at your next fall party.
🧚♂ Variations
- Swap flour for a 1:1 gluten-free blend.
- Use maple whipped cream instead of vanilla.
- Make mini cupcakes and top with espresso beans!
⚠️ Troubleshooting
- Dry cupcakes? Measure your flour with the spoon-and-level method and don’t overbake.
- Sinking centers? Make sure your leaveners are fresh and avoid opening the oven too early.
- Frosting won’t whip? Chill your bowl and beaters before starting.
Pumpkin Spice Latte Cupcakes
Ingredients
For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup brewed espresso or strong coffee
- 1 tsp vanilla extract
For the Frosting:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Dry Mix: In a bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
- Wet Mix: In another bowl, whisk sugars, oil, eggs, pumpkin puree, espresso, and vanilla until smooth.
- Combine: Add dry ingredients to wet and mix just until combined. Don’t overmix!
- Bake: Divide batter among liners (they’ll be about 3/4 full). Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool: Let cupcakes cool completely before frosting.
- Frosting: Whip the cream, powdered sugar, cinnamon, and vanilla to soft peaks. Pipe or spoon generously onto each cupcake.
Notes
- You can sub espresso powder + hot water if you don’t have brewed espresso handy.
- Add a dusting of cinnamon or a drizzle of caramel for extra flair.
📁 Storage
- Refrigerate in an airtight container for up to 4 days.
- Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
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