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Easy Pumpkin Spice Latte Cupcakes with Espresso Buttercream

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These pumpkin spice latte cupcakes are tender and fragrant, topped with a rich espresso buttercream that perfectly balances the sweetness. They are the ultimate fall dessert, ideal for gatherings and guaranteed to convert even coffee skeptics.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) strong brewed coffee, cooled (or 1 tablespoon instant espresso powder dissolved in ½ cup hot water)
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3 to 4 cups (360g to 480g) powdered sugar, sifted
  • 2 tablespoons heavy cream or whole milk
  • 1 tablespoon instant espresso powder (dissolved in 1 tablespoon hot water)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree, vanilla extract, and cooled brewed coffee.
  4. Pour the dry ingredients into the wet ingredients. Fold together gently until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cupcakes cool, make the espresso buttercream: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sifted powdered sugar one cup at a time, beating on low speed after each addition. Add the dissolved espresso, heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3 to 4 minutes until light, fluffy, and spreadable.
  8. Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl onto each cupcake.
  9. Optional: Dust the tops with a pinch of extra pumpkin pie spice or a few coffee beans.

Notes

Do not frost warm cupcakes—the buttercream will melt. Sift powdered sugar to avoid lumps in the buttercream. Dissolve espresso powder in hot water before adding to prevent grittiness. For best results, chill the buttercream for 10-15 minutes before piping if your kitchen is warm. Store unfrosted cupcakes at room temperature for up to 2 days; frost before serving.

Nutrition

Keywords: pumpkin spice latte, cupcakes, espresso buttercream, fall dessert, pumpkin cupcakes, coffee buttercream

Find it online: https://lirafood.com/easy-pumpkin-spice-latte-cupcakes-with-espresso-buttercream/