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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice - ¾ cup canned pumpkin puree - ½ cup brewed coffee, cooled - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup unsalted butter, softened - 4 cups powdered sugar, sifted - 2 tablespoons brewed coffee, cooled - 2 teaspoons vanilla extract - 1 teaspoon pumpkin pie spice - Mini chocolate or coffee beans These simple ingredients make your cupcakes rich and flavorful. The blend of spices brings fall right to your kitchen. The coffee adds a nice kick that pairs perfectly with pumpkin. You can easily find these ingredients in your local store. Cooking should be fun, and these cupcakes let you play with flavors while keeping it easy. Enjoy creating your own fall treat! First, preheat your oven to 350°F (175°C). This step warms the oven for baking. Next, take a standard muffin tin. Line it with cupcake liners. This will keep the cupcakes from sticking and make for easy serving. In a large mixing bowl, add the following dry ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 2 teaspoons pumpkin pie spice Whisk these ingredients together until they mix well. You want to ensure there are no lumps. This helps the cupcakes rise evenly. In a separate bowl, combine these wet ingredients: - ¾ cup canned pumpkin puree - ½ cup brewed coffee, cooled - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Whisk the wet ingredients until smooth. This makes sure the flavors blend well. Now, slowly add the wet mixture to the dry ingredients. Use a spatula or wooden spoon to stir gently. Mix until just combined. Be careful not to overmix; a few lumps are okay. This keeps the cupcakes soft. Using a scoop or measuring cup, fill each cupcake liner about two-thirds full with batter. Bake them in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center of a cupcake. If it comes out clean, they are ready. For the frosting, take 1 cup of unsalted butter, softened. Place it in a large bowl. Beat it with an electric mixer on medium speed until creamy. Gradually add 4 cups of sifted powdered sugar. Then, mix in: - 2 tablespoons brewed coffee, cooled - 2 teaspoons vanilla extract - 1 teaspoon pumpkin pie spice Continue to beat until the frosting is light and fluffy, about 2-3 minutes. Once the cupcakes have cooled completely, it’s time to frost them. Use a piping bag with your favorite nozzle. Alternatively, you can use a spatula for a rustic look. Generously frost each cupcake with the pumpkin spice frosting. For a fun touch, you can garnish each cupcake. Use mini chocolate or coffee beans on top. This adds a fun crunch and looks great. To keep your pumpkin spice latte cupcakes moist, use these tips: - Use fresh pumpkin puree: It adds great flavor and moisture. - Don’t overmix the batter: Mix just until combined to avoid dense cupcakes. - Fill liners correctly: Fill each liner about two-thirds full. This helps them rise nicely. - Cool them right: Let them cool in the pan for just 5 minutes, then move them to a rack. This keeps them soft. Frosting can make or break your cupcakes. Here are my best practices: - Use softened butter: This helps create a smooth, fluffy frosting. - Sift the powdered sugar: This prevents lumps and helps the frosting stay light. - Mix at medium speed: Beat the frosting for 2-3 minutes until it's fluffy. - Frost when cool: Ensure cupcakes are completely cool before frosting to avoid melting. Here are some pitfalls to watch out for: - Using cold ingredients: Always use room temperature eggs and butter. - Skipping the cooling step: Frosting warm cupcakes can lead to a mess. - Not tasting the frosting: Adjust sweetness or spice levels to your liking. - Overbaking: Check for doneness around 18 minutes to keep cupcakes soft. {{image_4}} You can change the flavors in these cupcakes. Try adding chocolate chips for a sweet twist. Mix in some chopped nuts for a crunchy bite. You could also use chai spice instead of pumpkin pie spice. This gives a warm, cozy flavor. If you want a coffee boost, use espresso powder in the batter. Each choice adds a fun new taste. To make these cupcakes gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well and keep the cupcakes soft. Check the package to see if it needs extra moisture. You might need to add a bit more pumpkin puree or oil. This keeps your cupcakes moist and tasty. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use a plant-based milk instead of brewed coffee, like almond or oat milk. Swap vegetable oil for coconut oil for a subtle flavor. These changes keep the cupcakes delicious and friendly for a vegan diet. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place a piece of wax paper between the cupcakes if they are stacked. This way, the frosting won’t stick to the next cupcake. Keep the container in a cool, dry place. Avoid direct sunlight to maintain their flavor and texture. Freezing is a great way to extend the life of your cupcakes. First, let them cool completely. Wrap each cupcake in plastic wrap tightly. Then, place them in a freezer-safe bag or container. Label the bag with the date. These cupcakes can stay fresh in the freezer for up to three months. When you're ready to enjoy them, simply thaw them in the fridge overnight. Pumpkin spice latte cupcakes last about 3 to 5 days at room temperature. If you keep them in the fridge, they can last a week. However, they may dry out a bit quicker in the fridge. If you freeze them, you can keep them for three months. Always check for any signs of spoilage before eating. Enjoy these tasty treats while they’re fresh! Yes, you can make these cupcakes a day or two in advance. Store them in an airtight container. This keeps them fresh. You can frost them just before serving for the best taste. You can use mashed sweet potatoes or butternut squash. Both options give a similar texture and flavor. Just ensure they are smooth and unsweetened. To cut the sweetness, add a pinch of salt. You can also mix in some cream cheese. This will balance the flavors nicely. Absolutely! Feel free to use cinnamon, nutmeg, or ginger. Just adjust the amounts based on your taste. Your cupcakes will still taste great. These cupcakes can be made gluten-free. Use a gluten-free flour blend instead of all-purpose flour. For vegan options, substitute eggs with flax eggs and use plant-based milk. To make more cupcakes, just double the recipe. Use a larger mixing bowl and a bigger muffin tin. Remember to bake them in batches if your oven is small. In this post, I covered how to make delicious cupcakes, from ingredients to storage. You learned about the key components, mixing methods, and frosting techniques. I shared tips to keep your cupcakes moist and avoid common mistakes. You also discovered fun variations, storage tips, and answers to common questions. With these insights, you can create tasty treats with ease. Baking should be fun and rewarding. Enjoy the process and share your delicious cupcakes with friends and family!

Pumpkin Spice Latte Cupcakes

Indulge in the flavors of fall with these delightful Pumpkin Spice Latte Cupcakes! Easy to make, these moist cupcakes are packed with pumpkin puree and spiced with pumpkin pie spice, topped with a creamy coffee-infused frosting. Perfect for cozy gatherings or a sweet treat at home, these cupcakes are just what you need to embrace the season. Click through for the full recipe and impress your friends and family with these tasty bites!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons pumpkin pie spice

¾ cup canned pumpkin puree

½ cup brewed coffee, cooled

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened (at room temperature)

4 cups powdered sugar (sifted)

2 tablespoons brewed coffee (cooled)

2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

Optional: Mini chocolate or coffee beans for garnish

Instructions
 

Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for baking.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined and free of lumps.

      In a separate bowl, combine the canned pumpkin puree, cooled brewed coffee, vegetable oil, eggs, and vanilla extract. Whisk the mixture until it is smooth and well incorporated.

        Slowly incorporate the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix; a few lumps are fine.

          Using a scoop or measuring cup, evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full for optimal rising.

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

              Allow the cupcakes to cool in the pan for 5 minutes before gently transferring them to a wire rack to cool completely.

                For the frosting, place the softened butter in a large mixing bowl and beat with an electric mixer on medium speed until creamy and light. Gradually add the sifted powdered sugar, then mix in the cooled brewed coffee, vanilla extract, and pumpkin pie spice. Continue to beat until the frosting is light and fluffy, about 2-3 minutes.

                  Once the cupcakes are completely cool, generously frost each cupcake with the pumpkin spice frosting using a piping bag fitted with your favorite nozzle or a spatula for a more rustic look.

                    Optional: For a delightful finishing touch, garnish each cupcake with mini chocolate or coffee beans, providing a fun crunch and visual appeal.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes