Description

Warm, comforting, and bursting with autumn flavor, these Pumpkin Spice Latte Cupcakes are a must-try for any dessert lover. Imagine the rich essence of pumpkin, the bold hint of espresso, and cozy spices like cinnamon and nutmeg all baked into a fluffy cupcake, then topped with a creamy swirl of coffee buttercream frosting. Perfect for quick breakfast treats, cozy dessert ideas, or festive party food, this easy recipe blends the charm of seasonal spices with the indulgence of a coffeehouse favorite. Whether you’re searching for fun food ideas or fall baking inspiration, these cupcakes will win over every crowd.

Ingredients

For the Cupcakes:

1 1/3 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/4 cup brewed strong coffee or espresso, cooled

For the Coffee Buttercream:

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

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, mix both sugars and oil until smooth. Add eggs one at a time, mixing well. Stir in pumpkin, vanilla, and coffee.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly into cupcake liners, filling each 2/3 full.
Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
For frosting, beat butter until creamy. Gradually mix in powdered sugar. Add vanilla and espresso, beating until fluffy.
Frost cooled cupcakes and dust with cinnamon if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert