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To make these cupcakes, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ginger - ½ teaspoon salt - ½ cup unsalted butter, softened - 3 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - ½ cup strong brewed coffee, cooled For the cream cheese frosting, you will need: - 1 ½ cups powdered sugar - 4 oz cream cheese, softened - 2 tablespoons milk - Additional cinnamon for garnish Choosing the right ingredients can really boost your cupcakes. Here’s how: - All-purpose flour: Look for a brand that is finely milled. This helps create a light texture. - Pumpkin puree: Use pure pumpkin, not pie filling. This gives a true pumpkin flavor. - Spices: Fresh spices pack more flavor. Check the date on the jar. - Coffee: Brew strong coffee for a rich taste. Avoid instant coffee as it lacks depth. - Butter: Use unsalted butter for better control over salt levels in your recipe. - Eggs: Use large eggs, as they provide the right moisture content. Quality ingredients help create an irresistible flavor in your pumpkin spice latte cupcakes. For the complete preparation, check the Full Recipe. To start, gather all the ingredients. You will need flour, sugars, spices, and butter. In a big bowl, whisk together the dry ingredients. Mix the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until they blend well. Next, in another bowl, beat the softened butter. It should look creamy. Add the eggs, one at a time. Mix well after each egg. Now, stir in the pumpkin puree and vanilla extract. Mix until it's smooth. Gradually combine the dry mix with the wet mix. Alternate adding the brewed coffee. Start and end with the dry mix. Mix just until combined. Do not overmix; this keeps your cupcakes light and fluffy. Now, preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners. Pour the batter into the lined cups. Fill each about two-thirds full. This allows room for the cupcakes to rise. Bake them for 18-20 minutes. To check if they are done, stick a toothpick in the center. If it comes out clean, they are ready! Let them cool in the pan for 5 minutes. Then move the cupcakes to a wire rack to cool completely. While the cupcakes cool, make the frosting. In a mixing bowl, beat together the cream cheese and softened butter. Mix until smooth. Gradually add the powdered sugar. Keep mixing until it’s fluffy. Add milk to achieve your desired frosting thickness. Once the cupcakes are cool, frost them generously with your cream cheese frosting. For a finishing touch, sprinkle a bit of cinnamon on top. This step adds a special flair. For the full recipe, check out the details above. Enjoy your delicious Pumpkin Spice Latte Cupcakes! To bake perfect cupcakes, start with room-temperature ingredients. This helps mix them well. Whisk dry and wet ingredients separately before combining them. This ensures an even mix. Fill cupcake liners only two-thirds full. This allows room for rising. Bake at the right temperature, and check with a toothpick. A clean toothpick means they are done. Moist cupcakes are key to a great treat. Use pumpkin puree for moisture and flavor. Avoid over-mixing the batter. Mix just until combined. This keeps them fluffy. Let the cupcakes cool in the pan for a few minutes. Then, transfer them to a wire rack. This helps them stay soft and prevents sogginess. Many common mistakes can ruin cupcakes. First, don’t skip the baking powder or soda. They make cupcakes rise. Avoid opening the oven too early. This lets heat escape and can lead to flat cupcakes. Don’t overbake; check them a few minutes before the time ends. Lastly, be careful with your frosting. Too much can weigh them down. For a complete guide, check out the Full Recipe for Pumpkin Spice Latte Cupcakes. {{image_2}} If you love chocolate, you can add chocolate chips to the batter. Just fold in ½ cup of semi-sweet chocolate chips before you pour the batter into the liners. The rich chocolate and pumpkin flavors mix well. This twist adds sweetness and makes each bite more fun. You can make these cupcakes gluten-free easily. Instead of all-purpose flour, use a 1:1 gluten-free flour blend. This swap works well and keeps the cupcakes soft. Check the blend for xantham gum; it helps with texture. Enjoy these tasty cupcakes without gluten. If you need a dairy-free option, swap cream cheese with a dairy-free cream cheese. Use vegan butter instead of regular butter. You can also use almond milk or oat milk to thin the frosting. These changes keep the flavor while making it dairy-free. For the full recipe, check out the detailed steps I've provided earlier. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. Place a piece of parchment paper between layers if you stack them. This keeps the frosting intact. They will stay fresh for up to three days at room temperature. If you want them to last longer, refrigerate them. In the fridge, they can last up to a week. Freezing your cupcakes is a great way to enjoy them later. First, allow them to cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw them in the fridge overnight. If you want a warm cupcake, reheating is easy. Preheat your oven to 350°F (175°C). Place the cupcake on a baking sheet. Heat it for about 5-10 minutes. You can also use the microwave. Heat for about 10-15 seconds, but check to avoid drying them out. Enjoy them warm for a cozy treat! To make Pumpkin Spice Latte Cupcakes from scratch, start with solid ingredients. You need flour, sugar, and spices. Mix these dry ingredients well. In another bowl, beat butter and eggs until creamy. Then stir in pumpkin puree and coffee. Combine both mixtures, filling your cupcake liners. Bake at 350°F for 18-20 minutes. Check with a toothpick for doneness. You can find the full recipe above for detailed steps. If you don't have pumpkin puree, you can use applesauce. It keeps the cupcakes moist and adds sweetness. You can also try pureed sweet potatoes or butternut squash. These options maintain flavor and texture. Just make sure to measure the same amount as pumpkin puree. Yes, you can make these cupcakes ahead of time. Bake them and let them cool. Store them in an airtight container at room temperature. You can also freeze them for longer storage. Frost them when you are ready to serve to keep the icing fresh. This way, you can enjoy your tasty treats anytime! You learned about making delicious Pumpkin Spice Latte Cupcakes today. We covered ingredients, step-by-step instructions, and tips for perfect results. Don’t forget the fun variations and storage tips to keep your cupcakes fresh. Use these ideas to impress friends and family with your baking skills. Enjoy your baking, and share these cupcakes for smiles all around!

- Pumpkin Spice Latte Cupcakes

Indulge in the flavors of fall with these delightful Pumpkin Spice Latte Cupcakes! Packed with rich pumpkin puree and warm spices, these cupcakes are topped with a creamy frosting that will leave your taste buds craving more. Perfect for autumn gatherings or cozy afternoons, this easy recipe is a must-try. Click through to discover how to create these heavenly treats and bring a taste of pumpkin spice to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

½ teaspoon salt

½ cup unsalted butter, softened

3 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

½ cup strong brewed coffee, cooled

1 ½ cups powdered sugar (for frosting)

4 oz cream cheese, softened (for frosting)

2 tablespoons milk (for frosting)

Additional cinnamon for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

    In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

      In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.

        Stir in the pumpkin puree and vanilla extract until mixed.

          Gradually combine the dry mixture with the wet mixture, alternating with the brewed coffee. Start and end with the dry mixture, mixing until just combined.

            Pour the batter into the cupcake liners, filling each about two-thirds full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Add milk to achieve desired consistency.

                  Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

                    Finish with a light sprinkle of cinnamon on top of the frosted cupcakes for an added touch.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes