Oh, fall! That crisp air, the leaves turning those amazing shades of red and gold, and of course, all those cozy flavors. For me, it just isn’t fall without that unmistakable blend of pumpkin and spice, and if you’re like me, you probably crave that perfect Pumpkin Spice Latte from your favorite coffee shop. Well, I decided, why should we wait for that perfect sip when we can have it all wrapped up in a delicious little cupcake? These Pumpkin Spice Latte Cupcakes are my absolute favorite way to capture all those comforting autumn vibes. They’re just the perfect little pockets of pure fall happiness, made with love right in my own kitchen!

Why You’ll Love These Pumpkin Spice Latte Cupcakes

Get ready to fall in love! These aren’t just any cupcakes, they’re little bites of autumn bliss.

Super Easy to Make: Seriously, you don’t need to be a pro baker for these. The steps are straightforward, making them perfect for a weekend baking project.
Flavor Explosion: Imagine warm pumpkin, cozy spices, and that hint of rich coffee all wrapped up in a moist cupcake topped with creamy frosting. It’s pure fall magic!
Perfect for Any Occasion: Whether it’s a cozy afternoon treat, a fall party, or just because you deserve something yummy, these cupcakes deliver.

Ingredients for Perfect Pumpkin Spice Latte Cupcakes

Alright, let’s talk about what makes these little guys so darn good! It all starts with good ingredients, and I always make sure to grab the best. Here’s your shopping list for pure fall deliciousness. And a super important little note from my kitchen to yours: make sure you grab plain pumpkin puree, not the pumpkin pie filling! They look alike, but trust me, you don’t want those extra spices and sugar in your batter.

For the Pumpkin Spice Latte Cupcakes

Here’s what you’ll need for the actual cupcakes. Freshly grated spices are key here to get that amazing aroma!

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup unsalted butter, softened (just right, not melted!)
1 cup granulated sugar
2 large eggs (room temperature is best!)
1 teaspoon vanilla extract
½ cup pumpkin puree (remember, NOT pie filling!)
¼ cup strong brewed coffee, cooled down
½ cup buttermilk (this makes them so tender!)

For the Creamy Coffee Frosting

And now for the dreamy topping! This frosting is like a hug in a swirl. If you’re a serious coffee lover, you can totally add a teaspoon of instant espresso powder to really amp up that coffee kick!

1 cup unsalted butter, softened
3 cups powdered sugar (sifted if you’re feeling fancy!)
¼ cup strong brewed coffee, cooled
1 teaspoon vanilla extract
A tiny pinch of salt to balance the sweetness

How to Make Delicious Pumpkin Spice Latte Cupcakes

Alright, let’s get our hands a little flour-dusted and make some magic! Honestly, these steps are super simple, and watching them bake up is half the fun. My kitchen always smells amazing when I whip these up, especially when the coffee and pumpkin hug it out in the oven. If you’re making your own coffee creamer for the frosting, make sure it’s fully cooled!

Preparing the Cupcake Batter

First things first, get that oven preheated to 350°F (175°C). You’ll want to line your muffin tin with cute little cupcake liners – 12 of them is perfect for this recipe. Now, grab a medium bowl and whisk together all your dry ingredients: the flour, baking soda, salt, and all those wonderful spices – cinnamon, ginger, nutmeg, and cloves. Give them a good mix so everything’s evenly distributed. In a separate, larger bowl, you’ll cream together the softened butter and sugar. Give it a good beat until it’s light and fluffy; that’s your foundation! Then, beat in your eggs one at a time, followed by that lovely vanilla extract and the pumpkin puree. Don’t worry if it looks a little thick right now. In a tiny bowl, whisk together your cooled coffee and buttermilk. Now comes the important part: you’ll add your dry ingredients to the wet mixture, alternating with the coffee-buttermilk combo. Start and end with the dry ingredients. Mix until it’s just combined. Seriously, resist the urge to overmix! A few little streaks are totally fine; overmixing will make your cupcakes tough, and we want them tender!

Baking and Cooling the Cupcakes

Once your batter is all mixed (remember, gently!), divide it evenly among your prepared muffin cups. Fill each one about two-thirds full – they need a little room to puff up! Pop them into your preheated oven and let them bake for about 18 to 22 minutes. The best way to know they’re done? Stick a wooden skewer or a toothpick right into the center of a cupcake. If it comes out clean, they’re ready! Let them hang out in the muffin tin for a few minutes to cool down a bit before you carefully transfer them to a wire rack. They need to cool *completely* before we even *think* about frosting them. Trying to frost warm cupcakes is a sticky, messy disaster I’ve definitely learned from!

Making the Coffee Frosting

While those gorgeous cupcakes are cooling off, let’s whip up that dreamy frosting. Grab your softened butter (again, softened is key!) and beat it in a large bowl until it’s super creamy. Now, slowly add in your powdered sugar, alternating with that cooled coffee. Keep beating until it’s smooth, lovely, and boasts that perfect frosting consistency. Stir in your vanilla extract and that little pinch of salt – it really makes the flavors pop! If it seems a bit too thick, you can add just a tablespoon more of coffee at a time until it’s just right. If it’s too thin, a bit more powdered sugar will do the trick.

Assembling Your Pumpkin Spice Latte Cupcakes

Once your cupcakes are totally cool – I mean, *completely* cool – it’s time for the grand finale! Grab a piping bag with your favorite tip, or just use a spatula or a butter knife. Generously swirl or spread that delicious coffee frosting all over the tops. You can even add a little sprinkle of cinnamon or some toffee bits if you’re feeling extra fancy. They look so pretty and smell absolutely divine!

Tips for the Best Pumpkin Spice Latte Cupcakes

Alright, you’ve got the recipe, but let’s chat about how to make these truly *sing*. Little things make a big difference, trust me! Always use good quality spices; they’re the heart of this flavor. And remember that coffee? Make sure it’s good and strong and *definitely* cooled. Super hot liquid can mess with your batter and frosting. If you’re ever out of buttermilk, just add a splash of lemon juice or vinegar to regular milk and let it sit for a few minutes – it works like a charm!

Oh, and for super fluffy cupcakes, be gentle when you mix! A light hand makes all the difference. If you want to get fancy with decorating, check out how to make your own heavy cream for topping or even try some fun swirls with your frosting.

Storing and Reheating Your Pumpkin Spice Latte Cupcakes

Keeping these little beauties fresh is easy peasy! Once they’re all frosted up, just pop them into an airtight container. They’re best stored at room temperature, and they’ll stay wonderfully moist and delicious for about 3 days. Honestly though, they usually don’t last that long because everyone devours them so quickly!

Frequently Asked Questions about Pumpkin Spice Latte Cupcakes

Can I make these Pumpkin Spice Latte Cupcakes without coffee?

Oh, absolutely! You can swap the coffee for more buttermilk or even a milk alternative. The coffee just adds a fun depth, like in our pumpkin spice snack mix, but they’ll still be wonderfully spiced and pumpkiny without it!

What kind of pumpkin puree should I use for these cupcakes?

This is super important! Make sure you grab 100% pure pumpkin puree from the can. Don’t grab pumpkin pie filling, because that already has spices and sugar mixed in, which will totally change the flavor and texture of your lovely cupcakes.

How do I get my frosting to be the right consistency?

Frosting can be a little tricky sometimes! If it’s too thick, just add a tiny splash (like, a teaspoon at a time!) of cooled coffee or milk until it’s smooth and spreadable. If it’s too thin, slowly beat in a tablespoon or two more of powdered sugar until it’s just right.

Can I freeze these Pumpkin Spice Latte Cupcakes?

You sure can! It’s best to freeze the unfrosted cupcakes and the frosting separately. Wrap the cooled cupcakes well in plastic wrap, then pop them in a freezer bag. Keep the frosting in an airtight container. Thaw them on the counter and frost when ready to enjoy!

Estimated Nutritional Information

Just a little heads-up, these numbers are just estimates, darling! They can wiggle around a bit depending on the exact brands of ingredients you use and how generously you frost them. But generally, you’re looking at around 350 calories per cupcake, with about 18g of fat, 45g of carbs, and 3g of protein. Enjoy them guilt-free… mostly!

Pumpkin Spice Latte Cupcakes

Author: memorecipes.com
Total Time: 40 min
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Moist and flavorful cupcakes infused with pumpkin spice and coffee, topped with a creamy coffee frosting.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup pumpkin puree
¼ cup strong brewed coffee, cooled
½ cup buttermilk
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup strong brewed coffee, cooled
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
In a small bowl, combine the cooled coffee and buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, alternating with the cooled coffee, until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
Once the cupcakes are completely cool, frost them generously.

Notes

Ensure your pumpkin puree is not pumpkin pie filling.
For a stronger coffee flavor, you can add a teaspoon of instant espresso powder to the frosting.
Store frosted cupcakes in an airtight container at room temperature for up to 3 days.

Prep Time: 20 min
Cook Time: 20 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 40g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: pumpkin spice, latte, cupcakes, coffee, fall, dessert, baking, spiced