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Pumpkin Spice Latte Cupcakes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

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.