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Pumpkin Spice Latte Cupcakes

Deliciously moist cupcakes infused with pumpkin and coffee flavors, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup pumpkin puree Use 100% pumpkin
  • 1/4 cup strong brewed coffee, cooled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract until well combined.
  5. Slowly mix in the cooled brewed coffee until evenly distributed.
  6. Gradually fold in the dry ingredients into the wet mixture until just combined.
  7. Line a muffin tin with cupcake liners and fill each liner with batter about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cupcakes to cool in the tin for about 10 minutes before transferring them onto a wire rack.
  3. Once cool, frost with your favorite icing or serve plain.

Notes

For dairy-free options, use coconut oil instead of butter and almond or oat milk instead of coffee. Keep an eye on baking time, as ovens vary.