Description
Enjoy the flavors of fall with these pumpkin spice latte cupcakes topped with a creamy frosting swirl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree
- 1/2 cup strong brewed coffee, cooled
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Mix in pumpkin puree. Gradually add the dry ingredients, alternating with the coffee.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
- Use freshly brewed coffee for the best flavor.
- Ensure the pumpkin puree is smooth and not watery.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin spice latte cupcakes, fall desserts, creamy frosting, spiced cupcakes