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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree - ½ cup brewed coffee, cooled - ½ cup milk The base of these cupcakes is simple yet packed with flavor. You need flour, baking powder, baking soda, and salt. The spices bring warmth and depth. Ground cinnamon, nutmeg, and ginger create that cozy fall feeling. The butter and sugar add sweetness and moisture to the batter. Eggs bind everything together. Pumpkin puree makes these cupcakes moist and rich. Brewed coffee gives a nice kick and enhances the pumpkin flavor. Milk adds creaminess to the mix. Together, these ingredients create a delightful treat. - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons brewed coffee, cooled - 1 teaspoon vanilla extract - Pinch of salt - Ground cinnamon for sprinkling For the frosting, you need softened butter and powdered sugar. They create a smooth and creamy texture. Brewed coffee adds a hint of flavor, while vanilla extract gives sweetness. A pinch of salt balances the taste. Finally, a sprinkle of ground cinnamon on top adds a beautiful touch. With these ingredients, you can make delicious pumpkin spice latte cupcakes. They are perfect for fall and sure to impress! - Preheat oven to 350°F (175°C). - Line muffin pan with cupcake liners. - Combine flour, baking powder, baking soda, salt, and spices in a bowl. - Cream butter and sugar until fluffy. - Add eggs, mixing one at a time. - Stir in vanilla extract and pumpkin puree. - Gradually incorporate dry ingredients with brewed coffee and milk. - Fill cupcake liners about two-thirds full. - Bake for 18-20 minutes until a toothpick comes out clean. - Cool on a wire rack for 5 minutes in the pan. - Beat softened butter until creamy. - Gradually add powdered sugar, mixing until smooth. - Mix in brewed coffee, vanilla extract, and a pinch of salt. - Frost each cooled cupcake generously. - Sprinkle lightly with ground cinnamon for extra flavor. To get light and fluffy cupcakes, start with room temperature ingredients. This helps them mix better. Take out your butter, eggs, and milk about an hour before you bake. Also, be careful not to overmix the batter. Mix just until combined. Overmixing can make the cupcakes dense. When it comes to decorating, there are many fun options. You can use nuts, chocolate shavings, or even caramel drizzle on top. For a polished look, use piping bags for your frosting. This adds a nice touch and makes your cupcakes look fancy. Try different designs to make each cupcake unique. If you want to change the taste, you can use different coffee options. Consider using espresso for a bolder flavor or even chai tea for a spicy twist. You can also add flavored syrups, like vanilla or hazelnut. This lets you create a cupcake that suits your taste. {{image_2}} You can make these cupcakes gluten-free. Use a gluten-free all-purpose flour blend. This mix often has a blend of rice flour, potato starch, and tapioca flour. It behaves like regular flour in most recipes. Just check that your blend has xanthan gum, which helps with texture. To make vegan pumpkin spice latte cupcakes, swap the eggs for applesauce or flax eggs. Use 1/4 cup of applesauce for each egg. For milk, choose almond, soy, or oat milk. Replace unsalted butter with coconut oil or vegan butter. For frosting, use vegan butter and almond milk. For a fun twist, add chocolate chips or caramel sauce. Mix in 1/2 cup of dark chocolate chips into the batter. If you love caramel, drizzle it on top of the frosting. This will add richness and extra depth to each bite. Enjoy customizing these cupcakes! To keep your pumpkin spice latte cupcakes fresh, store them in a cool, dry place. Use an airtight container. This keeps them moist and tasty for up to three days. If your cupcakes have frosting, it's best to refrigerate them. They will stay fresh for about one week in the fridge. Just make sure to cover them well to avoid drying out. You can freeze these cupcakes if you want to save some for later. First, cool the unfrosted cupcakes completely. Then, place them in a single layer in a freezer-safe container. You can also wrap each cupcake in plastic wrap. This will help keep them fresh for up to three months. When you're ready to enjoy, take them out and let them thaw at room temperature. This usually takes about an hour. Once thawed, you can frost them and enjoy your tasty treat! Yes, you can make these cupcakes in advance. Bake them and let them cool completely. Store them in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them. Wrap each cupcake in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat, just thaw them at room temperature. If you don’t have pumpkin puree, use applesauce or mashed banana. Both add moisture and flavor. You can also use sweet potato puree or butternut squash puree as a great alternative. These options will keep the cupcakes moist and tasty. These cupcakes stay fresh for about two days at room temperature. If you frost them, keep them in the fridge for up to a week. If you want to store them longer, freezing is best. Just remember to frost them after thawing for the best taste. You now have a complete guide to making pumpkin spice latte cupcakes. We covered the key ingredients, steps, and expert tips to help you succeed. Remember, using room temperature ingredients and avoiding overmixing is vital for fluffy cupcakes. You can even customize your cupcakes with unique flavors or dietary options. Enjoy storing, freezing, and serving your delicious treats. With this knowledge, you’re all set to impress friends and family with your baking skills. Happy baking!

Pumpkin Spice Latte Cupcakes

Indulge in the delicious flavors of fall with these Pumpkin Spice Latte Cupcakes! Perfectly spiced and topped with a creamy coffee frosting, these treats are sure to delight everyone. With simple ingredients and easy-to-follow steps, you'll be baking your way to autumn bliss in no time. Ready to impress your friends and family with your baking skills? Click through to explore the full recipe and make these irresistible cupcakes today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

½ cup brewed coffee, cooled

½ cup milk

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons brewed coffee, cooled

1 teaspoon vanilla extract

Pinch of salt

Ground cinnamon for sprinkling

Instructions
 

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

    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

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

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

          Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee and milk. Mix until just combined, being careful not to overmix.

            Divide the batter evenly among the 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 before transferring them to a wire rack to cool completely.

                For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add brewed coffee, vanilla extract, and salt, and beat until light and fluffy.

                  Once the cupcakes are completely cool, frost each cupcake generously, and sprinkle lightly with ground cinnamon for an extra touch of spice.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes