Description
Indulge in the flavors of fall with these moist pumpkin spice latte cupcakes topped with creamy espresso buttercream—perfect for gatherings or a cozy night in.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp espresso powder
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup whole milk
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar, sifted
- 2 tbsp coffee or milk (adjust for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and espresso powder.
- In another bowl, cream together softened butter and sugar until light and fluffy.
- Add pumpkin puree, eggs, and milk one at a time while mixing well between each addition.
- Gradually add dry ingredients into the wet mixture and stir until just combined.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18–20 minutes or until a toothpick comes out clean. Allow to cool completely.
- Beat softened butter and powdered sugar together until smooth for the frosting.
- Add coffee or milk gradually until you achieve your desired frosting consistency.
- Once cooled, frost the cupcakes generously with the espresso buttercream.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added texture, consider mixing in chocolate chips or nuts into the batter. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.