Pumpkin Spice Latte Cupcakes

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Pumpkin Spice Latte Cupcakes are the perfect treat to celebrate fall flavors all year round. Each bite captures the cozy warmth of a spiced pumpkin latte, with a moist, pumpkin-infused cake base and a dreamy swirl of coffee-kissed buttercream frosting on top. They’re rich, aromatic, and completely irresistible—perfect for chilly mornings, cozy afternoons, or as a delightful finish to your dinner spread.

Whether you’re hosting a fall gathering, need an easy dessert idea for Thanksgiving, or just craving a comforting sweet snack, these cupcakes are a hit. The spices dance together beautifully—cinnamon, nutmeg, and cloves—bringing that classic PSL flavor to life in cupcake form. The frosting adds just the right touch of creamy, whipped sweetness with espresso notes that round it all out. Trust us, these are not your average cupcakes.

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Ingredients for Pumpkin Spice Latte Cupcakes

For the Cupcakes:

• 1 ⅓ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• ¼ cup brewed strong coffee or espresso, cooled

For the Coffee Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp brewed espresso or strong coffee
• Optional: ground cinnamon for dusting

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Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep cleanup simple and ensure even baking. Set it aside while you prepare the batter.

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Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mix will give your cupcakes that warm, spiced flavor signature to any good pumpkin treat.

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Step 3: Mix the Wet Ingredients

In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well-combined. Add in the eggs one at a time, beating after each addition. Then stir in the pumpkin puree, vanilla extract, and the cooled coffee or espresso until everything is fully incorporated.

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Step 4: Combine Wet and Dry

Gradually add the dry ingredient mixture into the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix—this will keep the cupcakes light and tender.

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Step 5: Fill and Bake

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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Step 6: Make the Coffee Buttercream

While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy and fluffy. Gradually add in the powdered sugar, 1 cup at a time, mixing well between additions. Stir in the vanilla extract and espresso (start with 1 tablespoon, adding more for stronger flavor and looser texture). Beat until the frosting is smooth and fluffy.

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Step 7: Frost and Finish

Once the cupcakes are completely cool, use a piping bag or a spatula to frost them with the coffee buttercream. Dust lightly with ground cinnamon for that latte-inspired look and an extra touch of spice.

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Storage Instructions

Pumpkin Spice Latte Cupcakes can be stored at room temperature for up to 2 days in an airtight container, especially if your environment is cool and dry. If you’re not serving them immediately or plan to keep them longer, refrigerate them to maintain freshness for up to 5 days. Before serving, allow refrigerated cupcakes to come to room temperature for the best texture and flavor.

For longer storage, you can freeze the unfrosted cupcakes. Wrap each one tightly in plastic wrap, then place them in a zip-top freezer bag. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge and frost them fresh when ready to serve.

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Estimated Nutrition (Per Cupcake, with frosting)

• Calories: ~320
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 160mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 3g

(Values are estimates and may vary based on portion size and specific ingredients used.)

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Frequently Asked Questions

### 1. Can I use fresh pumpkin instead of canned?

Yes! Just be sure to roast and puree it until smooth, and drain excess liquid. Canned pumpkin tends to be more consistent in moisture and texture, so adjust accordingly.

### 2. How can I make these cupcakes dairy-free?

Substitute the butter with a plant-based alternative and ensure your frosting ingredients are dairy-free (use dairy-free margarine or shortening and non-dairy milk for thinning, if needed).

### 3. What’s the best coffee to use in the batter?

A strong brewed coffee or espresso works best to highlight the “latte” part of the flavor profile. You can also use instant espresso dissolved in water.

### 4. Can I make these gluten-free?

Absolutely. Use a 1-to-1 gluten-free flour blend designed for baking. The texture might vary slightly, but they’ll still be delicious.

### 5. Do I have to frost them?

Not at all! These cupcakes are flavorful on their own. However, the coffee buttercream adds that special latte touch.

### 6. Can I make these ahead for a party?

Yes! You can bake and freeze the cupcakes ahead of time, then frost them the day of your event for maximum freshness.

### 7. How do I make the frosting less sweet?

Try adding a pinch of salt and use strong espresso to cut the sweetness. You can also reduce the powdered sugar slightly, but it may affect the texture.

### 8. Can I make this into a cake instead?

Sure! This batter works well in an 8-inch or 9-inch round cake pan. Just increase the baking time to 30–35 minutes and test with a toothpick.

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