Description
Warm up your autumn with these delightful pumpkin spice latte cupcakes. Moist and flavorful, they are topped with luscious cream cheese frosting, making them perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup melted butter
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, eggs, sugar, vanilla extract, and melted butter. Mix until well blended.
- Gradually add the dry ingredients to the wet mixture while stirring gently until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for about 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- In a mixing bowl, beat together softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract; mix until fluffy.
- Frost cooled cupcakes generously with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 305
- Sugar: 27g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: <0.1g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: - For added flavor, sprinkle cinnamon on top of the frosting. - You can substitute almond flour for a gluten-free version. - Enhance the flavor by using high-quality coffee in your cupcake batter.