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- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - 2 tsp pumpkin pie spice - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup pure pumpkin puree - 1 tsp vanilla extract - ½ cup brewed coffee, cooled - ½ cup milk - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tbsp brewed coffee, cooled - 1 tsp vanilla extract - 1 tsp pumpkin pie spice - Ground cinnamon for garnish To make these cupcakes, start with the dry ingredients. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. This mix gives the cupcakes their flavor and structure. Next, for the wet ingredients, beat softened butter and sugar until fluffy. Then, add eggs, pumpkin puree, and vanilla. This mix creates a creamy and spiced batter. Don’t forget the coffee! It adds depth to the flavor. Mix in brewed coffee and milk to blend everything together smoothly. For the frosting, start with softened butter. Gradually mix in powdered sugar for sweetness. Then, add coffee, vanilla, and pumpkin pie spice to finish. This frosting is rich and perfect for your cupcakes. Finally, sprinkle ground cinnamon on top for that classic fall touch. Each ingredient plays a key role in making these pumpkin spice latte cupcakes a delicious treat you’ll love! - Preheat oven to 350°F (175°C). - Line muffin tin with cupcake liners. First, we need to get our oven ready. Preheat it to 350°F. This is the perfect temperature for our cupcakes. While the oven heats, grab your muffin tin and line it with cupcake liners. This will keep our cupcakes moist and make them easy to serve. - Whisk together all dry ingredients and set aside. Next, we mix our dry ingredients. In a medium bowl, whisk together 1 ½ cups of flour, 1 tsp of baking powder, ½ tsp of baking soda, ½ tsp of salt, and 2 tsp of pumpkin pie spice. Whisking helps to combine everything evenly. Set this bowl aside for now. - Beat the softened butter and sugar until light and fluffy. Now, let’s move on to the butter and sugar. In a large mixing bowl, beat ½ cup of softened butter with 1 cup of granulated sugar. Mix until the mixture looks light and fluffy. This step adds air to our cupcakes, making them soft. - Add eggs, pumpkin puree, and vanilla extract to the mixture. Once the butter and sugar are fluffy, it’s time to add more flavor. Crack in 2 large eggs, one at a time. Mix well after adding each egg. Then, add 1 cup of pure pumpkin puree and 1 tsp of vanilla extract. Stir until everything blends well together. - Alternate adding dry ingredients with brewed coffee and milk. Now, we combine everything. Gradually add the dry mixture to the pumpkin mixture. Alternate this with ½ cup of cooled brewed coffee and ½ cup of milk. Start and end with the dry mixture. Mix just until everything is combined. Don’t overmix. - Fill liners, bake for 18-20 minutes, and cool. Next, it’s time to bake! Fill each cupcake liner about ⅔ full with the batter. Bake in the preheated oven for 18-20 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they’re ready! Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely. - Make frosting and apply it to cooled cupcakes. While the cupcakes cool, let’s make the frosting. In a large bowl, beat 1 cup of softened butter until creamy. Gradually add 4 cups of powdered sugar and mix until smooth. Then, add 2 tbsp of cooled brewed coffee, 1 tsp of vanilla extract, and 1 tsp of pumpkin pie spice. Mix until fluffy. Once the cupcakes are cool, frost each one using a piping bag or a knife. For an extra touch, dust the tops with ground cinnamon. Enjoy your delicious pumpkin spice latte cupcakes! To make fluffy cupcakes, you need to focus on a few key steps. First, ensure your butter is soft. Cold butter will not cream well with sugar. Make sure the butter is at room temperature. Also, beat the butter and sugar until light and fluffy. This should take about three to four minutes. Finally, don't overmix your batter once you add the dry ingredients. Mix just until combined for the best texture. Baking times can change based on your oven type. If you have a convection oven, reduce the baking time by about 2-3 minutes. For traditional ovens, stick to the recommended 18-20 minutes. Always check for doneness by inserting a toothpick in the center. If it comes out clean, your cupcakes are ready. If not, give them a few more minutes. Frosting cupcakes can be fun and creative! A piping bag gives you the best control for beautiful swirls. If you don't have one, a knife works well too. For an even finish, use an offset spatula. Start by adding a dollop of frosting on top, then spread it out evenly. Don't forget to sprinkle ground cinnamon on top for that extra touch! {{image_2}} You can make these cupcakes even more fun by adding chocolate or nuts. Try folding in some chocolate chips for a sweet twist. You can also add chopped walnuts or pecans for a nutty crunch. Both options pair well with the pumpkin spice flavor. If you need gluten-free or dairy-free options, you’re in luck! For gluten-free, substitute all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for texture. For dairy-free, use coconut oil or a dairy-free butter in the batter and frosting. Almond or oat milk works great in place of regular milk. You can turn these cupcakes into festive treats for any holiday! For Halloween, use black and orange sprinkles. For Thanksgiving, add caramel drizzle on top. For Christmas, you can mix in peppermint extract into the frosting for a refreshing flavor. These simple changes will keep your cupcakes exciting all season long! To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay good for about 3 days at room temperature. For longer freshness, keep them in the fridge for up to a week. Just make sure they are covered well. You can freeze your cupcakes for later use. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer bag or container. They can last up to 3 months in the freezer. For the frosting, store it in a separate airtight container. It will freeze well for about 2 months. To reheat your cupcakes, use the microwave. Heat for about 10-15 seconds at a time. Check to see if they are warm enough. You want to keep them moist, not dry. If you prefer the oven, preheat it to 350°F (175°C). Place the cupcakes on a baking sheet for about 5-10 minutes. This makes them warm and delicious again. These cupcakes last about 3 to 4 days when stored in an airtight container. Keep them at room temperature for the best taste. If you want them to last longer, store them in the fridge. Just remember, the colder they get, the drier they can become. Yes, you can make these cupcakes a day or two in advance. Just bake them and let them cool. You can frost them on the day you plan to serve them. This keeps the frosting fresh and fluffy. If you can't find pumpkin puree, you can use applesauce or mashed sweet potato. Both options will add moisture and flavor. Use the same amount as the pumpkin puree called for in the recipe. Yes, you can make these cupcakes vegan. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Also, swap the milk and butter for plant-based versions. You can use instant coffee, but it will change the texture and flavor a bit. If you choose this, mix the instant coffee with hot water to dissolve it before adding it to the batter. Use the same amount as brewed coffee for balance. To create the perfect pumpkin spice latte cupcakes, we covered essential ingredients and steps. You learned how to mix dry and wet components that make these treats delicious. We also discussed frosting tips, storage methods, and even variations for dietary needs. These cupcakes are perfect for any season. Explore your creativity with flavors and toppings. Enjoy baking and sharing these delightful treats!

Pumpkin Spice Latte Cupcakes

Indulge in the fall flavors of these delightful Pumpkin Spice Latte Cupcakes! Perfectly fluffy and packed with pumpkin goodness, they feature a rich coffee buttercream frosting that will satisfy your cravings. This easy recipe guides you step-by-step from mixing to frosting, making it a treat you won’t want to miss. Click through to explore how to make these tasty cupcakes and bring the essence of autumn to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup pure pumpkin puree

1 tsp vanilla extract

½ cup brewed coffee, cooled

½ cup milk

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp brewed coffee, cooled

1 tsp vanilla extract

1 tsp pumpkin pie spice

Ground cinnamon for garnish

Instructions
 

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Pumpkin: Add the eggs one at a time, mixing well after each addition. Incorporate the pumpkin puree and vanilla extract until well combined.

          Combine Ingredients: Gradually add the dry ingredients to the pumpkin mixture, alternating with the brewed coffee and milk. Begin and end with the flour mixture, mixing just until combined.

            Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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

                Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Add the brewed coffee, vanilla extract, and pumpkin pie spice, mixing until fluffy.

                  Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or knife to frost the top of each cupcake with the coffee buttercream frosting.

                    Garnish: Dust the tops with ground cinnamon for an extra touch.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12 cupcakes