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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 - ½ cup brewed coffee, cooled - 1 teaspoon vanilla extract - ½ cup cream cheese, softened - 2 cups powdered sugar - 1 tablespoon milk - Extra pumpkin spice for garnish Pumpkin Spice Latte Cupcakes are a joy to make. You start with dry ingredients. Use all-purpose flour, baking powder, baking soda, salt, and pumpkin spice. Pumpkin spice gives your cupcakes that warm fall flavor. Next, you blend the wet ingredients. Softened butter and sugar make your base rich. Then, add eggs, canned pumpkin puree, brewed coffee, and vanilla extract. The coffee adds a nice depth to the flavor. For the frosting, beat the softened cream cheese until smooth. Gradually mix in powdered sugar and milk. This creates a creamy, spreadable frosting. A sprinkle of extra pumpkin spice on top makes it pretty. These ingredients combine to create a treat that captures the essence of fall in every bite! - Preheat the oven to 350°F (175°C). - Line a cupcake pan with paper liners. - In a medium bowl, mix the dry ingredients. This includes flour, baking powder, baking soda, salt, and pumpkin spice. - In a large bowl, cream together the softened butter and granulated sugar. Beat until light and fluffy. - Add the eggs, one at a time. Mix well after each egg. - Stir in the pumpkin puree, cooled brewed coffee, and vanilla extract until mixed thoroughly. - Gradually fold the dry mix into the wet mixture. Stir until just combined. Be careful not to overmix. - Fill each cupcake liner about two-thirds full with the batter. - Bake for 18-20 minutes. Check for doneness with a toothpick. If it comes out clean, they are done. - Allow the cupcakes to cool in the pan for five minutes. Then, move them to a wire rack to cool completely. - Avoiding overmixing: When you mix the batter, stop as soon as you see no dry flour. Overmixing makes cupcakes dense. You want them light and fluffy. - Ideal oven temperature: Always preheat your oven to 350°F (175°C). This helps cupcakes bake evenly. Use an oven thermometer to check accuracy. - Achieving the right consistency: For the cream cheese frosting, mix until it’s smooth. If it’s too thick, add a bit of milk. If it’s too thin, add more powdered sugar. - Decorating with extra pumpkin spice: After you frost the cupcakes, sprinkle some pumpkin spice on top. It adds flavor and makes them look nice. - Prep time: Take about 20 minutes to prep. This includes mixing ingredients and filling the cupcake liners. - Bake time: Bake the cupcakes for 18-20 minutes. Check them with a toothpick. It should come out clean. - Cool time: Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack. They need to cool completely before frosting. {{image_2}} You can change the flavor of your Pumpkin Spice Latte Cupcakes. One fun option is adding chocolate chips. The chocolate adds a sweet touch that pairs well with pumpkin. You can use ½ cup of semi-sweet or dark chocolate chips for a rich flavor. Another option is to substitute nuts. Pecans work great in these cupcakes. You can chop them and mix in ½ cup for a nice crunch. Walnuts are also a good choice if you prefer a different nutty flavor. If you need gluten-free options, you can use gluten-free flour. Look for a blend designed for baking. It works well in this recipe. Just replace the all-purpose flour with the gluten-free mix. For vegan substitutions, you can use flax eggs. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. You can also use plant-based butter instead of regular butter. These swaps make the cupcakes friendly for vegan diets. When it comes to frosting, you have choices. Cream cheese frosting is rich and tangy. It complements the cupcakes nicely. If you want something sweeter, you can try buttercream frosting. Just whip together butter, powdered sugar, and a splash of milk for a creamy treat. You can also add different flavors to your frosting. Try using maple syrup for a fall twist. Or mix in a little coffee for a stronger flavor. These small changes can make a big impact on your cupcakes! To keep your cupcakes fresh, store them in an airtight container. Place a piece of wax paper or a paper towel between the cupcakes. This keeps them from sticking together. Store at room temperature for up to three days. For longer freshness, refrigerate them. Just make sure to let them sit for a bit before serving. If you want to freeze your cupcakes, wrap each one in plastic wrap. This helps to keep air out. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. To avoid freezer burn, try to remove as much air as possible from the bag. After freezing, let the cupcakes thaw in the fridge overnight. If you want them warm, preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet for about 10 minutes. This will help them regain their fresh texture. Enjoy them warm for a cozy fall treat! How can I make these cupcakes ahead of time? You can make these cupcakes a day before. Just bake and cool them. Store them in an airtight container at room temperature. Frost them on the day you plan to serve. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Cook and puree the pumpkin until smooth. Make sure to drain extra moisture for the best texture. What is the best way to store leftover cupcakes? Store any leftover cupcakes in an airtight container. Keep them at room temperature for up to three days. If you want to keep them longer, refrigerate or freeze. How can I adjust the recipe for mini cupcakes? To make mini cupcakes, fill the liners halfway. Bake them for about 12 to 15 minutes. Check for doneness with a toothpick. Can I use decaf coffee in the recipe? Absolutely! Decaf coffee works well in this recipe. It keeps the flavor without the caffeine rush. What can I substitute for pumpkin spice? If you don’t have pumpkin spice, mix 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, and 1 teaspoon of ginger. This blend gives a similar flavor. These cupcakes blend simple ingredients into a tasty treat. We covered the dry and wet components, mixing, baking, and frosting tips. Don’t forget flavor variations and storage options. Baking should be fun and rewarding. With some practice and care, you’ll make perfect cupcakes each time. Enjoy sharing these delights with family and friends!

Pumpkin Spice Latte Cupcakes

Indulge in the cozy flavors of fall with our Pumpkin Spice Latte Cupcakes! These delicious treats are easy to make and combine the warm spices of pumpkin with the rich taste of coffee. Perfect for any occasion, they feature a creamy frosting that makes every bite a delight. Ready to impress your friends and family? Click through for the full recipe and make these delectable cupcakes today! Enjoy a taste of autumn in every bite!
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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 (or 2 teaspoons cinnamon + 1 teaspoon nutmeg + 1 teaspoon ginger)

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

½ cup brewed coffee, cooled

1 teaspoon vanilla extract

½ cup cream cheese, softened (for frosting)

2 cups powdered sugar (for frosting)

1 tablespoon milk (for frosting)

Extra pumpkin spice for garnish

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        Add the eggs one at a time, mixing well after each addition.

          Stir in the pumpkin puree, brewed coffee, and vanilla extract until well combined.

            Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix.

              Fill each cupcake liner about 2/3 full with batter.

                Bake 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 to a wire rack to cool completely.

                    While the cupcakes are cooling, prepare the frosting by beating the softened cream cheese until smooth. Gradually mix in the powdered sugar and milk until you achieve a spreadable consistency.

                      Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula.

                        Sprinkle extra pumpkin spice on top for garnish.

                          20 minutes | 30 minutes | 12 servings