Pumpkin Spice Latte Cupcakes

$To make these pumpkin spice latte cupcakes, you need the following ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, melted - 3 large eggs - 1 cup pumpkin puree - ½ cup cooled brewed espresso or strong coffee - 1 teaspoon vanilla extract - 1 cup heavy cream - 2 tablespoons powdered sugar - Additional cinnamon for dusting Gathering these ingredients is key to making your cupcakes tasty. The blend of spices gives them that warm autumn flavor we love. Pumpkin puree adds moisture and richness. The espresso or coffee brings a nice depth, making these cupcakes special. Don't forget the heavy cream for the frosting! It makes your cupcakes look and taste amazing. Using powdered sugar in the whipped cream helps it hold its shape. The extra sprinkle of cinnamon on top adds the finishing touch. Enjoy collecting these ingredients; they will create a delicious fall treat! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, grab a muffin tin and line it with cupcake liners. This step keeps the cupcakes from sticking and makes cleanup easier. In a large bowl, mix together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Add in 1 teaspoon each of baking powder and baking soda. Then, include 1 teaspoon of ground cinnamon, ½ teaspoon each of ground nutmeg, ground ginger, and ground cloves. Finally, add ½ teaspoon of salt. Whisk these together until they are well blended. In another bowl, whisk the wet ingredients. You will need ½ cup of melted unsalted butter, 3 large eggs, and 1 cup of pumpkin puree. Pour in ½ cup of cooled brewed espresso or strong coffee along with 1 teaspoon of vanilla extract. Mix these ingredients until you get a smooth mixture. Now, it’s time to combine the wet and dry mixtures. Gently pour the wet mix into the bowl with the dry mix. Use a spatula to fold them together. Do this carefully to avoid overmixing. A few lumps are okay. This will help keep your cupcakes light and fluffy. Use a spoon or an ice cream scoop to fill each cupcake liner. Fill them about two-thirds full. This allows space for the cupcakes to rise. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. You can check if they are done by inserting a toothpick into the center. If it comes out clean, they are ready! After baking, take the cupcakes out and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important because frosting warm cupcakes can make the frosting melt. While they cool, prepare the topping. In a chilled bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar. Keep whipping until soft peaks form. This will give you a light and airy frosting. To make your cupcakes fluffy, mix the batter with care. Overmixing leads to dense cupcakes. Combine wet and dry ingredients gently. It’s okay if there are a few lumps. This helps keep the air in, giving you that light texture. Always measure your flour correctly. Too much flour can weigh down the cupcakes. Use a spoon to scoop flour into your measuring cup, then level it off with a knife. For the best whipped cream, start with cold heavy cream. Chill your mixing bowl in the fridge for a few minutes. This helps the cream whip better. As you mix, add powdered sugar slowly. This gives the cream a nice sweetness and helps stabilize it. Look for soft peaks when whipping. You can whip it longer for stiffer peaks if you want. Just don’t go too far, or it may turn into butter! When serving your cupcakes, think about how they look. Place them on a fun plate or stand. You can use a sprinkle of cinnamon on top for a nice touch. Adding whole cinnamon sticks around the cupcakes makes a lovely fall display. This adds warmth and color to your table. Enjoy creating a beautiful scene with your pumpkin spice latte cupcakes! Pro Tips Use Fresh Spices: Freshly ground spices provide a more robust flavor compared to pre-ground spices, enhancing the overall taste of your cupcakes. Don’t Overmix: Gently folding the wet and dry ingredients together ensures a light and fluffy texture. Overmixing can result in dense cupcakes. Experiment with Espresso: Adjust the amount of espresso or coffee according to your taste preference. A stronger brew will intensify the coffee flavor in the cupcakes. Chill Your Whipping Cream: For best results when whipping cream, ensure it’s cold. This helps achieve fluffy peaks that hold their shape better when frosting the cupcakes. {{image_4}} For a gluten-free version of pumpkin spice latte cupcakes, you can use alternative flours. Here are some great substitutes: - Almond flour - Coconut flour - Gluten-free all-purpose flour blend When using these flours, adjust the liquid slightly. Coconut flour absorbs more moisture, so you may need more liquid in your batter. To make these cupcakes vegan, replace the eggs and dairy. Here’s what you can do: - Use flax eggs instead of large eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit until it thickens. - Substitute unsalted butter with coconut oil or vegan butter. - Replace heavy cream with coconut cream or a plant-based whipped topping. These swaps keep the cupcakes moist and flavorful, just like the original recipe. You can easily customize the flavors of your pumpkin spice latte cupcakes. Here are some ideas: - Add a pinch of cardamom for a unique taste. - Swap vanilla extract with almond or maple extract for a different flavor. - Stir in chocolate chips or nuts for added texture. Feel free to experiment and find your favorite twist! To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. Make sure they cool completely before sealing. You can keep them at room temperature for a few days. If you want to extend their life, consider refrigerating them. To properly freeze your cupcakes, wait until they are fully cooled. Wrap each cupcake in plastic wrap or aluminum foil. Place wrapped cupcakes in a freezer-safe bag. When you're ready to enjoy, take them out and let them thaw in the fridge overnight. For a quick thaw, leave them at room temperature for about an hour. These cupcakes taste best within three days of baking. After that, their texture may change. If stored in the fridge, they can last up to a week. If frozen, they maintain good flavor for about three months. Enjoy them fresh for the best experience! Yes, you can use canned pumpkin puree. It saves time and is easy to find. Canned pumpkin is smooth and consistent, which helps your cupcakes rise well. However, some brands may add spices. Check the label to avoid extra flavors. Fresh pumpkin puree can taste richer, but it takes more time to prepare. Strong coffee or espresso works best. This gives the cupcakes a bold flavor. I recommend using a dark roast for depth. If you prefer a milder taste, go for a medium roast. Just make sure it has a strong flavor to balance the sweetness. To check if your cupcakes are done, insert a toothpick into the center. If it comes out clean, they are ready. The tops should look golden and spring back slightly when touched. Avoid opening the oven too soon to keep the heat inside. Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just remember to frost them after thawing for the best taste. In this post, we covered the ingredients, steps, tips, and variations for making delightful pumpkin espresso cupcakes. You learned how to mix, bake, and store them properly. Remember, the right techniques lead to fluffy treats. A little coffee enhances the flavor and excitement. Don’t hesitate to try new twists or make them gluten-free or vegan. With the right care, these cupcakes can be a hit at any gathering. Enjoy your baking journey!$

Indulge in the flavors of fall with these delicious pumpkin spice latte cupcakes. Perfect for autumn baking ideas, these pumpkin cupcakes with espresso are infused with warm spices and topped with fluffy whipped cream cupcake topping. Whether for a party or a cozy night in, these fall dessert recipes are sure to impress. Try this delightful recipe today and bring a taste of the season to your table! #PumpkinSpiceLatte #FallDessertRecipes #AutumnBaking #PumpkinCupcakes

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

½ cup unsalted butter, melted

3 large eggs

1 cup pumpkin puree

½ cup cooled brewed espresso or strong coffee

1 teaspoon vanilla extract

1 cup heavy cream

2 tablespoons powdered sugar

Additional cinnamon for dusting

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners to prepare for baking.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Whisk these ingredients together thoroughly until they are evenly mixed.

Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, large eggs, pumpkin puree, cooled espresso or strong coffee, and vanilla extract. Ensure the mixture is smooth and fully blended.

Combine Mixtures: Gently pour the wet ingredients into the bowl containing the dry ingredients. Use a spatula to carefully fold the mixtures together until just combined; it's perfectly fine to have a few lumps—avoid overmixing to keep the cupcakes fluffy.

Fill Cupcake Liners: Using a spoon or ice cream scoop, distribute the batter evenly among the lined cupcake cups, filling each cup about two-thirds full to allow for rising.

Bake: Place the filled muffin tin in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely.

Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form, creating a light and airy topping.

Frost Cupcakes: Once the cupcakes are fully cooled, generously dollop or pipe the whipped cream on top of each cupcake to create a beautiful and inviting finish.

Garnish and Serve: Lightly dust each frosted cupcake with additional cinnamon for a delightful aroma and flavor boost. Serve immediately and enjoy the warm, spiced goodness of your pumpkin spice latte cupcakes!

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

- Presentation Tips: Consider serving the cupcakes on a decorative platter and sprinkle a few whole cinnamon sticks around for a festive presentation that enhances the autumnal theme.