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Cozy Pumpkin Spice Latte Cupcakes – Easy Fall Treat

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These cozy pumpkin spice latte cupcakes are a fall favorite, born from a kitchen disaster. They combine subtle coffee flavor with warm pumpkin spice for a treat that tastes like a hug.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ¼ cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 tablespoon strong brewed coffee
  • ½ teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk sugar and oil until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, cooled coffee, and vanilla extract.
  4. Pour dry ingredients into wet mixture. Stir gently until just combined (a few lumps are fine). Do not overmix.
  5. Fill each liner about ¾ full using an ice cream scoop or ¼ cup measure.
  6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a cooling rack to cool completely.
  7. For frosting: Beat softened butter and cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low. Add 1 tablespoon coffee and beat on high for 1 minute until light and airy. If too soft, refrigerate for 10 minutes.
  8. Once cupcakes are completely cool, frost with cream cheese frosting and sprinkle with pumpkin pie spice.

Notes

Don’t overmix the batter to avoid tough cupcakes. Use room temperature ingredients for best results. Cool cupcakes completely before frosting. For a dairy-free version, use plant-based butter and cream cheese. For gluten-free, use a 1:1 gluten-free baking blend. Leftovers can be stored in the refrigerator for up to 5 days; let sit at room temperature for 15 minutes before serving.

Nutrition

Keywords: pumpkin spice latte cupcakes, fall cupcakes, pumpkin cupcakes, coffee cupcakes, easy fall dessert

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