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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 cup canned pumpkin puree - ½ cup brewed coffee, cooled to room temperature - 1 teaspoon vanilla extract - 1 cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 2 tablespoons brewed coffee, cooled to room temperature - 1 teaspoon vanilla extract - Additional pumpkin pie spice for dusting Here, I focus on the ingredients that make pumpkin spice latte cupcakes so special. First, the dry ingredients form the base. All-purpose flour gives structure. Baking powder and baking soda help the cupcakes rise. Salt balances the sweetness, and pumpkin pie spice adds warmth. Next, the wet ingredients bring flavor and moisture. Unsalted butter adds richness. Granulated sugar sweetens and helps create a nice crumb. Eggs provide binding and stability. Pumpkin puree not only gives flavor but also keeps the cupcakes soft. Brewed coffee adds depth, while vanilla extract rounds out the taste. Finally, the frosting is a key element. Unsalted butter creates a creamy base. Powdered sugar sweetens and thickens the frosting. Brewed coffee and vanilla extract give flavor. A sprinkle of pumpkin pie spice on top makes it look pretty and adds a final touch. These ingredients work together to create a cupcake that is truly irresistible! 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line your muffin tin with cupcake liners. This helps with easy removal. 1. In a medium bowl, combine the following: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice 2. Whisk the dry ingredients together. This ensures even flavor. 1. In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar Use an electric mixer on medium speed until it’s light and fluffy. This takes about 3 to 4 minutes. 2. Add in the eggs, one at a time. Mix well after each addition. 3. Next, add: - 1 cup canned pumpkin puree - ½ cup brewed coffee, cooled - 1 teaspoon vanilla extract Mix until everything is even. 1. Slowly mix the dry ingredients into the wet ingredients. 2. Stir gently until just combined. Be careful not to over-mix; this can make your cupcakes dense. 1. Distribute the batter evenly into the cupcake liners. Fill them about two-thirds full. 2. Bake in the preheated oven for 18 to 20 minutes. A toothpick should come out clean when inserted. 3. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. 1. In a mixing bowl, beat: - 1 cup unsalted butter, softened until creamy. 2. Gradually add: - 4 cups powdered sugar Mix at low speed until combined. 3. Add: - 2 tablespoons brewed coffee, cooled - 1 teaspoon vanilla extract Increase the speed to high and beat for about 3 minutes. Your frosting should be fluffy and light. 4. Once the cupcakes are cool, frost them generously. Use a piping bag for a nice look or a spatula for a rustic style. 5. Dust the tops with extra pumpkin pie spice for a final touch. - Ensuring the right texture and moisture: Use room temperature ingredients. This helps the batter mix well. Make sure to measure your flour correctly. Too much flour can make cupcakes dry. Spoon flour into a cup and level it off with a knife for accuracy. - Monitoring baking time: Check your cupcakes at 18 minutes. Insert a toothpick in the center. If it comes out clean, they are ready. Let them cool in the pan for 5 minutes before moving them. This keeps them moist and fluffy. - Achieving the perfect consistency: Start with soft butter. Beat it until it is creamy. Gradually add powdered sugar. Mix on low speed to avoid a sugar cloud. Then add cooled coffee and vanilla. Beat until fluffy, about 3 minutes. - Piping techniques for decoration: Use a piping bag for a fun look. Fill the bag, then twist the top to seal. Pipe from the center outwards in circles. Practice on a plate first if you’re new to it. - Pairing with beverages: These cupcakes go well with coffee or tea. The rich flavors of coffee in the cupcake enhance your drink. A pumpkin spice latte is a perfect match. - Presentation ideas: Serve cupcakes on a nice platter. Dust the tops with extra pumpkin pie spice for a pop. Drizzle caramel sauce for added sweetness. It makes a stunning display that guests will love! {{image_4}} You can make these cupcakes even more fun! Adding chocolate chips gives a sweet twist. The chocolate pairs nicely with the pumpkin spice. You can also try using spiced rum in the frosting. This adds a warm kick that enhances the coffee flavor. Just mix a tablespoon into your frosting for a delightful surprise. If you need gluten-free options, swap out the all-purpose flour. Use a gluten-free blend that works for baking. This keeps the texture light and fluffy. For those who follow a vegan diet, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit until it thickens. Use coconut oil instead of butter for a rich flavor. Decorating can make your cupcakes stand out! Use seasonal decorations like mini pumpkins or leaves. These look great for fall gatherings. You can also customize them for special events. Add colorful sprinkles or themed toppers based on the occasion. A simple touch can turn your cupcakes into a festive treat! To keep your pumpkin spice latte cupcakes fresh, store them at room temperature. Place the cupcakes in an airtight container. They stay soft and moist for up to three days. If you want them to last longer, refrigerate them. Just make sure they are in a sealed container to avoid drying out. You can freeze these cupcakes for later. To do this, let them cool completely. Wrap each cupcake in plastic wrap, then place them in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat, take them out and let them thaw at room temperature for about an hour. Store leftover frosting in an airtight container. It stays fresh in the fridge for up to a week. If the frosting becomes stiff, re-whip it. Just let it sit at room temperature for a bit. Then, use a mixer to whip it back to a fluffy state. This way, you’ll have smooth frosting ready to use again! To keep your cupcakes light, mix the batter gently. Use room temperature ingredients for best results. When adding dry ingredients, fold them in slowly. Over-mixing can cause density, so stop mixing as soon as you see no dry flour. Yes, you can. Bake the cupcakes and let them cool completely. Store them in an airtight container at room temperature for up to two days. You can frost them just before serving. If you want to keep them longer, freeze them without frosting. For frosting, use a piping bag for pretty swirls. A spatula works well for a simple look. Start in the center and swirl outwards. You can also add a simple dusting of pumpkin pie spice on top for a nice touch. Yes, you can use instant coffee. Dissolve it in hot water, then cool it. The flavor will be less rich, but it still works. Just make sure to adjust the amount based on taste. These cupcakes are not vegan, but you can adapt them. Replace the eggs with flax eggs or applesauce. Use vegan butter instead of regular butter. You can also swap the milk with almond or soy milk for the frosting. These Pumpkin Spice Latte Cupcakes combine warm spices and coffee to delight your taste buds. We covered essential ingredients, preparation steps, and helpful tips. I shared variations for personalizing the recipe and how to store your treats for later enjoyment. In conclusion, these cupcakes are not just a treat; they bring seasonal joy to any gathering. Dive in and enjoy baking these delicious cupcakes! You won’t regret it.

Pumpkin Spice Latte Cupcakes

Indulge in the perfect fall treat with these Pumpkin Spice Latte Cupcakes! These fluffy cupcakes, infused with rich pumpkin flavor and a hint of coffee, are topped with creamy coffee buttercream for the ultimate dessert experience. Whether you’re entertaining guests or enjoying a cozy night in, these cupcakes are sure to impress. Click through to discover the full recipe and make your autumn extra sweet!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 cup canned pumpkin puree

½ cup brewed coffee, cooled to room temperature

1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar

2 tablespoons brewed coffee, cooled to room temperature

1 teaspoon vanilla extract

Additional pumpkin pie spice for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners.

    In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until well mixed and set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.

        Add the eggs to the butter mixture one at a time, making sure to blend thoroughly after each addition. Next, mix in the pumpkin puree, cooled brewed coffee, and vanilla extract until everything is evenly combined.

          Slowly add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated. Be careful not to over mix, as this can make the cupcakes dense.

            Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.

              Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. After baking, let them cool in the pan for about 5 minutes, then transfer the cupcakes to a wire rack to cool completely.

                While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing at low speed until combined.

                  Add the cooled coffee and vanilla extract to the butter mixture, then increase the mixer speed to high, beating for about 3 minutes until the frosting is fluffy and light.

                    Once the cupcakes have completely cooled, frost them generously with the coffee buttercream using a piping bag for a decorative finish or a spatula for a more rustic look.

                      For a final touch, lightly dust the tops of the frosted cupcakes with additional pumpkin pie spice.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                          - Presentation Tips: Serve these delightful cupcakes on a decorative platter, and consider drizzling some caramel sauce over the top for an extra touch of sweetness. Enjoy with a hot cup of coffee or tea for the perfect pairing!