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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 tablespoon pumpkin spice - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup brewed coffee, cooled - 1 cup powdered sugar - 2 tablespoons cream cheese, softened - 1 tablespoon milk - Extra pumpkin spice for garnish To make these Pumpkin Spice Latte Cupcakes, you need a mix of dry and wet items. The dry ingredients create the base. Flour, baking powder, baking soda, salt, and pumpkin spice come together to form a cozy mix. Next, you prepare the wet ingredients. You will use butter, sugar, eggs, pumpkin puree, vanilla extract, and brewed coffee. Each plays a role in making your cupcakes moist and flavorful. Finally, for the frosting, you only need powdered sugar, cream cheese, milk, and a sprinkle of pumpkin spice. This frosting is smooth and pairs well with the cupcake's rich flavor. For the full recipe, follow the steps to create these delightful treats. - Preheat oven to 350°F (175°C). - Line muffin tin with cupcake liners. Start by preheating your oven. This step helps the cupcakes bake evenly. While the oven heats, prepare your muffin tin. Cupcake liners keep the cupcakes from sticking. - Combine dry ingredients in a bowl. - Cream butter and sugar, then add eggs and pumpkin puree. - Alternate adding dry ingredients and brewed coffee. In a medium bowl, mix the flour, baking powder, baking soda, salt, and pumpkin spice. This mix gives your cupcakes their signature flavor. In a large bowl, cream the softened butter and sugar. Mix them until light and fluffy. Then, add the eggs one at a time. Next, stir in the pumpkin puree. Now, combine the dry and wet ingredients. Alternate adding the dry mix and cooled brewed coffee. Start and end with the dry mix. This method keeps the batter smooth. - Fill cupcake liners with batter. - Bake for 18-20 minutes until done. - Cool in the pan and then wire rack. Spoon the batter evenly into the lined muffin tin. Fill each liner about two-thirds full. This gives them room to rise. Bake for 18 to 20 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for five minutes. Then, move them to a wire rack to cool completely. This helps them stay moist and fluffy. For the full recipe, click here! To bake perfect Pumpkin Spice Latte Cupcakes, you must avoid overmixing the batter. Overmixing can make your cupcakes dense. Mix just until the ingredients blend together. Also, use room temperature ingredients. This helps the batter mix evenly and rise well. For the frosting, you need the right consistency. Add milk slowly to your cream cheese and powdered sugar. Mix until you achieve a smooth consistency that spreads easily. I recommend using a piping bag for neat application. It gives your cupcakes a professional look and makes them more fun to eat. To make your cupcakes pop, sprinkle extra pumpkin spice on top. It adds flavor and a nice touch. You can also consider topping with a chocolate or caramel drizzle. This will make your cupcakes even more delightful and tempting! {{image_2}} You can add chocolate chips to the batter for a richer taste. This adds a sweet and creamy touch that pairs well with pumpkin spice. You can also try different spices like nutmeg or extra cinnamon. These spices can change the flavor and make it unique. Instead of cream cheese frosting, you might use whipped cream. This gives a light and fluffy finish. If you want something different, try a maple frosting. The maple adds a sweet twist that complements the pumpkin flavor. Make your cupcakes stand out with themed cupcake liners. Using fall colors or fun patterns gives them seasonal appeal. You can also add crushed nuts or toffee bits on top. These toppings add texture and a nice crunch. Feel free to explore these variations to make your Pumpkin Spice Latte Cupcakes even more delightful! For the full recipe, check out the detailed steps above. Keep your cupcakes in an airtight container. This helps keep them fresh. Enjoy them best within 3-4 days. The flavors stay bright and tasty during this time. You can freeze unfrosted cupcakes for later use. This makes them perfect for a quick treat. To use, thaw them in the fridge overnight before serving. This keeps them moist and tender. If you want to warm a cupcake, use the microwave for a few seconds. This gives a cozy feel to each bite. You may need to re-frost them before serving. This makes them look fresh and inviting. - Use a 1:1 gluten-free flour blend instead of all-purpose flour. This swap keeps the texture light and fluffy. - Yes, but make sure to cook and puree the pumpkin first. This ensures the right moisture level and flavor. - Brew your favorite flavored or strong coffee for the best taste. It adds depth to the cupcakes. - Ensure proper mixing and measure ingredients accurately. Avoid overmixing, and your cupcakes will rise nicely. - Yes, make the cupcakes a day in advance and frost them before serving. They taste great when rested. This blog post walked you through making delicious pumpkin spice latte cupcakes. You learned about the right ingredients, mixing, baking, and icing. I shared tips to ensure perfect cupcakes and ideas for tasty variations. Store them well for freshness or freeze extras for later. Enjoy creating these treats for your friends and family. They will love them! Happy baking!

Pumpkin Spice Latte Cupcakes

Indulge in the ultimate fall treat with these delicious Pumpkin Spice Latte Cupcakes! Perfectly spiced and moist, these cupcakes combine the flavors of pumpkin and coffee for a delightful dessert. With easy-to-follow instructions, you’ll create a delightful frosting that brings it all together. Don’t miss out on making these scrumptious treats; click through to explore the full recipe and impress your friends this season!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon pumpkin spice

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup brewed coffee, cooled

1 cup powdered sugar (for frosting)

2 tablespoons cream cheese, softened

1 tablespoon milk (for frosting)

Extra pumpkin spice for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice until well combined.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until fully combined.

          Gradually add the dry ingredient mixture to the wet ingredients, alternating with the brewed coffee, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

            Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  For the frosting, beat together the softened cream cheese and powdered sugar in a bowl until smooth, then add the milk to achieve your desired consistency.

                    Once the cupcakes are cool, frost each with the cream cheese frosting and sprinkle pumpkin spice on top for garnish.

                      Prep Time: 20 min | Total Time: 40 min | Servings: 12