Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes are a perfect fall dessert. Tender and moist, full of warm spices, topped with silky smooth latte buttercream and sprinkled with cinnamon sugar. A perfect dessert to welcome sweater weather.

Course Dessert

Cuisine American

Keyword pumpkin cupcakes, pumpkin spice, thanksgiving dessert

Prep Time 20

Cook Time 18

Cooling Time 30

Servings

Calories 442kcal

Author Julie Clark

Ingredients

For the cupcakes:

1 ½ cup all-purpose flour spoon & level method
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg freshly grated preferred
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
½ cup granulated sugar
½ cup light or dark brown sugar packed
½ cup oil canola, sunflower, or any neutral tasting oil
1 teaspoon vanilla extract
½ cup canned pumpkin puree

For the buttercream:

5 tablespoons all-purpose flour
¾ cup granulated sugar
1 cup 2% milk
3 teaspoons instant coffee powder/granules
1 cup unsalted butter softened
pinch of salt

Garnish, if desired:

3 tablespoons turbinado sugar
½ teaspoon ground cinnamon

Instructions

Make the cupcakes:

Preheat oven to 350°F. Line muffin pan with 12 paper liners: set aside.
In a medium bowl, whisk flour, salt, baking powder, baking soda, and spices.
In a large bowl, beat pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until combined.
Using a rubber spatula, fold in dry ingredients until no flour pockets remain.
Divide the batter between the baking cups, filling each about two-thirds full.
Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for about 10 minutes. Transfer to a cooling rack to completely cool.

Make the buttercream:

In a small saucepan, mix milk, flour, granulated sugar, instant coffee, and salt. Place saucepan over low heat and allow the mixture to come to a boil, whisking continuously. Cook for about 2-3 minutes until thickens.
Scrape the "pudding“ into a clean bowl and cover it with plastic wrap, pressing the plastic wrap directly onto the pudding. This keeps skin from forming. Allow it to cool to room temperature.
In a medium bowl, beat butter until light and creamy, about 5 minutes.
Add the cooled pudding, one tablespoon at a time, and mix until the buttercream looks thick, smooth, and creamy.
Using a rubber spatula, stir the buttercream to get rid of any large air pockets.

Decorate the cupcakes:

Put the buttercream into a piping bag with a star nozzle attached (or whichever you prefer), and pipe it onto the cooled cupcakes.
If desired sprinkle with sugar and cinnamon mixture.

Notes

The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition