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Making pumpkin spice latte cupcakes is easy and fun. You need simple items from your kitchen. Each ingredient plays a role in taste and texture. Together, they create a warm, cozy flavor that shouts fall. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie 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 The flour gives structure. Baking powder and baking soda help the cupcakes rise. The salt enhances flavors. Pumpkin pie spice brings that warm fall taste. Butter adds richness, while sugar sweetens. Eggs help bind everything. Pumpkin puree keeps them moist, and coffee gives a lovely depth. Vanilla adds a nice finish. - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons brewed coffee, cooled - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice For the frosting, butter gives a creamy base. Powdered sugar sweetens and thickens it. Coffee adds flavor and richness, while vanilla and pumpkin pie spice round it out. Together, these ingredients create a frosting that's both sweet and flavorful. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While your oven warms up, grab a cupcake pan and line it with cupcake liners. In a medium bowl, whisk together the dry ingredients. You will need 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. This mix brings out the warm flavors of fall. Next, take a large bowl and beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix until it’s light and fluffy, which should take about 3-4 minutes. This step adds air to your batter for a soft texture. Add 2 large eggs to the bowl, one at a time. Beat well after each addition. Then, mix in 1 cup of canned pumpkin puree, ½ cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Ensure everything blends well for a rich flavor. Now, gradually add your dry mixture to the wet one. Mix until just combined. Be careful not to overmix the batter; this helps keep your cupcakes light and airy. Spoon the batter into your cupcake liners. Fill each about 2/3 full. This allows space for the cupcakes to rise without overflowing. Place your filled cupcake pan in the preheated oven. Bake for 18-20 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, they are ready. Let them cool in the pan for 5 minutes, then transfer them to a wire rack. For the frosting, beat 1 cup of softened unsalted butter in a large bowl until creamy. Gradually add 4 cups of powdered sugar. Alternate with 2 tablespoons of cooled brewed coffee. Mix until smooth. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of pumpkin pie spice for flavor. Once the cupcakes are completely cool, it's time to frost them. Use a piping bag or a spatula to add the frosting on top of each cupcake. Get creative with your designs! For a fun touch, sprinkle some extra pumpkin pie spice or freshly ground coffee on top of the frosting. This adds flavor and makes your cupcakes look even more delightful. Enjoy your fall treat! To bake the best pumpkin spice latte cupcakes, keep these tips in mind: - Always preheat your oven to 350°F (175°C) before baking. This helps your cupcakes rise evenly. - Use room temperature butter and eggs for a smoother batter. Cold ingredients can make mixing harder. - Measure your flour correctly. Spoon it into the measuring cup and level it off with a knife. Too much flour can make the cupcakes dense. - Don’t overmix the batter. Mix until just combined for a light texture. Here are some common mistakes that can ruin your cupcakes: - Forgetting to line the cupcake pan. This can lead to sticking and messy cupcakes. - Opening the oven door too soon. Wait at least 15 minutes before checking for doneness. - Skipping the cooling step. Frosting warm cupcakes can cause the frosting to melt and slide off. - Not letting the coffee cool before adding it to the batter. Hot coffee can change the texture of your batter. The right frosting can make your cupcakes shine. Follow these steps for smooth frosting: - Start with softened butter. Beat it until creamy before adding sugar. This makes mixing easier. - Add powdered sugar slowly. Mix on low speed to avoid a sugar cloud. - Use brewed coffee at room temperature to help thin out the frosting. Add just enough until you reach your desired consistency. - Beat the frosting well until it’s light and fluffy. This will give it a nice texture for spreading or piping. {{image_2}} You can change the frosting to fit your taste. Try cream cheese frosting for a tangy twist. It pairs well with pumpkin spice. You can also use whipped cream for a lighter touch. For a chocolatey flavor, mix in cocoa powder. This gives a nice balance to the spices. You can make these cupcakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. For a dairy-free option, swap the butter for coconut oil. You can also use almond milk in place of regular milk. This keeps the cupcakes moist and tasty while catering to dietary needs. For a fun twist, add chocolate chips to the batter. They melt and create a rich flavor. You can also fold in chopped nuts like walnuts or pecans. This adds a nice crunch. If you want more spice, throw in some chopped candied ginger. It gives an unexpected kick to the cupcakes. To store leftover cupcakes, wait until they cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, move them to the fridge. Just remember to wrap them tightly to avoid drying out. You can freeze these cupcakes for later enjoyment. First, cool the cupcakes completely. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. You can also freeze the frosting! Store it in a separate container, but make sure it's tightly sealed. These cupcakes are best enjoyed fresh. However, they can last up to three days at room temperature. In the fridge, they can last about a week. If frozen, they will maintain good quality for three months. Just let them thaw at room temperature before serving. This way, you can enjoy their rich flavors any time you crave a fall treat! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cook it by baking or steaming until soft. Then, mash it until smooth. Measure out the same amount as canned pumpkin. This adds a fresh taste! To keep cupcakes moist, use canned pumpkin. It holds moisture well. Also, do not overmix the batter. Mix just until combined. Lastly, avoid overbaking. Check them a minute early to prevent dryness. If your cupcakes sink, it may be due to underbaking. Always check for doneness with a toothpick. If they sink after cooling, they might have too much liquid. Next time, ensure you measure carefully. Yes, you can make these cupcakes ahead of time. Bake and cool them completely. Then, store them in an airtight container. They stay fresh for up to three days. Frost them just before serving for best results. You know cupcakes are done when a toothpick comes out clean. Insert it in the center of a cupcake. If it has batter on it, bake for another minute. Keep an eye on them as they bake! In this post, we covered all you need for perfect pumpkin spice cupcakes. We explored essential ingredients for both the cupcakes and the frosting. You'll find step-by-step instructions to guide you at every stage. I shared tips to help you avoid common mistakes and ideas for fun variations. Remember to store your cupcakes properly for the best taste. With these insights, your baking adventure will be a success. Enjoy your tasty treats!

Pumpkin Spice Latte Cupcakes

Indulge in the flavors of fall with these delicious Pumpkin Spice Latte Cupcakes! Featuring a moist pumpkin base infused with brewed coffee and topped with creamy pumpkin spice frosting, these treats are perfect for any occasion. Follow our easy step-by-step instructions for a festive baking adventure that will impress friends and family. Click through to explore the full recipe and elevate your dessert game with these delightful cupcakes!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie 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

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons brewed coffee, cooled

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Instructions
 

Preheat the Oven:

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

      Mix the Dry Ingredients:

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

          Cream the Butter and Sugar:

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

              Add Eggs and Pumpkin:

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

                  Combine Wet and Dry Ingredients:

                    Gradually add the dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix.

                      Fill Cupcake Liners:

                        Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

                          Bake:

                            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 to a wire rack to cool completely.

                              Prepare the Frosting:

                                In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with brewed coffee, and continue mixing until smooth. Stir in the vanilla extract and pumpkin pie spice until well combined.

                                  Frost the Cupcakes:

                                    Pipe or spread the frosting onto the cooled cupcakes using a piping bag or a spatula.

                                      Garnish (Optional):

                                        For an extra touch, sprinkle some additional pumpkin pie spice or freshly ground coffee on top of the frosting.

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