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Flavorful Pumpkin Spice Latte Cupcakes with Espresso Frosting

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These moist pumpkin spice cupcakes are paired with a creamy espresso frosting, capturing cozy autumn flavors with a sophisticated coffee twist. Perfect for last-minute guests or a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • ½ cup (120ml) brewed espresso or strong coffee, cooled
  • ½ cup (113g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp brewed espresso, cooled
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
  3. In a separate bowl, whisk sugar, vegetable oil, and eggs until smooth. Add pumpkin puree, vanilla extract, and cooled espresso. Stir gently until combined.
  4. Pour the wet mixture into the dry ingredients bowl and fold carefully using a spatula until just combined.
  5. Spoon the batter evenly into the 12 muffin cups, filling about ⅔ full.
  6. Bake for 18-22 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat softened butter and cream cheese together until creamy. Gradually add powdered sugar, then mix in cooled espresso, vanilla extract, and a pinch of salt. Whip until light and fluffy.
  9. Use a spatula or piping bag to generously frost cooled cupcakes.
  10. Serve fresh or store in an airtight container in the fridge for up to 3 days.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Cool espresso before adding to batter and frosting. Do not frost warm cupcakes to avoid melting frosting. Sift powdered sugar for smooth frosting. For vegan version, use flax eggs and plant-based butter and cream cheese alternatives.

Nutrition

Keywords: pumpkin spice cupcakes, espresso frosting, pumpkin latte cupcakes, autumn dessert, coffee cupcakes, easy pumpkin recipe

Find it online: https://bitefuljoy.com/flavorful-pumpkin-spice-latte-cupcakes-recipe-easy-homemade-espresso-frosting/