Pumpkin Spice Latte Cupcakes
Pumpkin Spice Latte Cupcakes are like an edible version of the popular coffee drink, made with pure pumpkin and espresso, frosted with a creamy espresso buttercream frosting.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice Latte Cupcakes
Servings: 24 cupcakes
Calories: 404kcal
Author: Amanda Rettke--iambaker.net
Cupcakes
- 3 cups (375 g) all-purpose flour
- 1 tablespoon espresso powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 can (15 ounces) pure pumpkin
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
Espresso Buttercream
- 1¼ cups (2½ sticks / 284 g) unsalted butter, room temperature
- 5 cups (625 g) confectioners' sugar
- 2 tablespoons espresso powder, more or less to taste
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, enough to reach your desired consistency
Preheat the oven to 350°F. Line muffin tins with cupcake liners.
In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, blend together the pumpkin, granulated sugar, brown sugar, and oil.
Add the eggs one at a time, beating well after each addition.
With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners ¾ full. Bake until the cupcakes are golden, about 20-22 minutes. Let them cool on a wire rack for 10 minutes; then, remove the cupcakes from the pans to cool completely.
Espresso Buttercream
In a stand mixer with the paddle attachment, cream butter on medium speed until smooth.
With the mixer on low speed, slowly add the confectioners' sugar, one cup at a time, until incorporated.
Mix in the espresso powder and vanilla.
Add the milk, starting with 2 tablespoons. Turn the mixer up to medium-high and beat until light and fluffy, approximately 5 to 8 minutes. If the buttercream is too dry, add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
Pipe (or spread) the buttercream on top of the cooled cupcakes.
Calories: 404kcal