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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 Wet ingredients - 1 cup pumpkin puree (canned or homemade) - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup brewed coffee, cooled Frosting ingredients - 1 cup butter, softened - 4 cups powdered sugar - 2 tablespoons heavy cream - 1 teaspoon vanilla extract (for frosting) - 1 teaspoon instant coffee granules (optional) - Ground cinnamon (for garnish) Gather these ingredients before you start. This makes the process smooth and fun. The mix of the dry and wet ingredients creates a rich flavor. The frosting adds a sweet touch that makes each cupcake special. First, preheat your oven to 350°F (175°C). This step helps the cupcakes bake evenly. While the oven heats, line a muffin tin with cupcake liners. Use any fun colors or patterns you have. This adds joy to your baking! In a large bowl, whisk together these 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 Mix these well. This blend gives your cupcakes their sweet and spicy flavor. In another bowl, mix these wet ingredients: - 1 cup pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup brewed coffee, cooled Stir until smooth. This mixture adds moisture and flavor to your cupcakes. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if some lumps remain. Overmixing can make the cupcakes tough, so be careful! Fill each cupcake liner about ⅔ full with batter. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are ready. Let the cupcakes cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. In a large bowl, beat 1 cup of softened butter until creamy. Gradually add 4 cups of powdered sugar. Mix on low until blended. Then, add: - 2 tablespoons heavy cream - 1 teaspoon vanilla extract - 1 teaspoon instant coffee granules (optional) Beat on high for 2-3 minutes. This makes a fluffy frosting. Once your cupcakes are cool, frost each one generously with the pumpkin spice buttercream. Use a knife or a piping bag for a fancy look. For extra flair, sprinkle ground cinnamon on top of each frosted cupcake. You can also add a small coffee bean or mini pumpkin for a cute touch. Arrange them on a decorative platter for the best display. Baking cupcakes can be fun, but mistakes happen. Here are some tips to avoid them: - Measure Ingredients Accurately: Use proper measuring cups for dry and wet ingredients. - Check Your Oven Temperature: An oven thermometer helps ensure accurate baking. - Don’t Overmix: Stir until just combined to keep cupcakes light and fluffy. Moisture is key to great cupcakes. Here’s how to keep them moist: - Use Pumpkin Puree: This adds moisture and flavor to your cupcakes. - Don’t Overbake: Bake for 18-20 minutes. Check with a toothpick for doneness. - Add Vegetable Oil: Oil helps keep the cupcakes soft and moist. Frosting can make or break your cupcakes. Follow these tips for perfect frosting: - Cool Cupcakes Completely: Frosting warm cupcakes melts the frosting. - Use a Piping Bag: This gives a neat and professional look. - Frost in Swirls: Start from the center and swirl outward for a beautiful finish. - Storage Tips for Frosting: - Keep leftover frosting in an airtight container in the fridge. - Let it come to room temperature before using again. {{image_2}} You can change the frosting for your pumpkin spice latte cupcakes. Try cream cheese frosting for a tangy twist. It complements the spices well. You can also use whipped cream for a light touch. If you want a richer flavor, chocolate ganache works nicely too. Each frosting adds a unique flair to your cupcakes. To make these cupcakes dairy-free, swap the butter for coconut oil or dairy-free margarine. Use almond milk or oat milk in place of heavy cream. For gluten-free cupcakes, replace all-purpose flour with a gluten-free flour blend. This ensures everyone can enjoy your tasty treats. Both versions still taste great and keep the fall spirit alive. Get creative with add-ins for your cupcakes. Chopped nuts, like walnuts or pecans, add a nice crunch. You could also fold in chocolate chips for a sweet surprise. For toppings, consider caramel drizzle or sprinkles. A sprinkle of ground cinnamon adds a classic touch. These small changes make your cupcakes stand out even more. To store your pumpkin spice latte cupcakes, place them in an airtight container. This keeps them fresh and moist. Make sure the cupcakes are completely cool before you store them. If you stack them, use parchment paper between layers to avoid sticking. These cupcakes stay fresh for about 3-4 days at room temperature. Keep them away from heat and direct sunlight. If you want to keep them longer, consider refrigerating them. Just remember to bring them back to room temperature before serving. You can freeze these cupcakes for up to three months. First, let them cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a sturdy freezer bag or container. When you're ready to eat, thaw them in the fridge overnight. Frost them after they thaw for the best taste. Pumpkin Spice Latte Cupcakes last about three to four days when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving. Yes, you can substitute some ingredients. For a gluten-free version, use a gluten-free flour blend. You can also swap vegetable oil with melted coconut oil for a different flavor. If you don’t have pumpkin puree, you can use applesauce instead. Serve these cupcakes at room temperature for the best taste. You can decorate them with a sprinkle of ground cinnamon or even add a mini pumpkin on top for a festive look. They are perfect for parties or cozy gatherings. Absolutely! To make mini cupcakes, fill each mini liner about halfway. Bake them for about 12-15 minutes. Keep an eye on them to ensure they don’t overbake. These bite-sized treats are fun and easy to share! At high altitudes, you may need to make some changes. Increase your baking time slightly and reduce the sugar by about 1 to 2 tablespoons. You may also want to add a little extra liquid to keep the cupcakes moist. Adjust these factors to fit your altitude for the best results. In this post, we explored how to make pumpkin spice latte cupcakes. You learned about the right ingredients, step-by-step instructions, and tips for perfect baking. I shared different frosting options and how to store your cupcakes well. Now you can bake these tasty treats with confidence. Experiment with variations to find your best flavor match. Enjoy your baking journey and share these cupcakes with friends or family!

Pumpkin Spice Latte Cupcakes

Indulge in the ultimate fall treat with these Pumpkin Spice Latte Cupcakes! Perfectly moist and bursting with flavor, this recipe combines pumpkin puree, coffee, and warm spices for a delightful dessert. Follow our simple steps to create fluffy cupcakes topped with creamy pumpkin spice buttercream frosting. Ready to impress your guests? Click through to explore this delicious recipe and elevate your baking game! #PumpkinSpice #FallBaking #CupcakeRecipe #DessertLovers
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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

1 cup pumpkin puree (canned or homemade)

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup brewed coffee, cooled

1 cup butter, softened (for frosting)

4 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract (for frosting)

1 teaspoon instant coffee granules (optional, for added coffee flavor)

Ground cinnamon (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.

      Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, vanilla extract, and cooled brewed coffee until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

          Fill Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each about ⅔ 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 before transferring to a wire rack to cool completely.

              Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low until incorporated. Add heavy cream, vanilla extract, and instant coffee granules (if using). Beat on high for 2-3 minutes until fluffy.

                Frost Cupcakes: Once cupcakes are completely cool, frost each cupcake generously with the pumpkin spice buttercream frosting.

                  Garnish: Sprinkle each frosted cupcake with a dusting of ground cinnamon for an extra touch of flavor and presentation.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings

                      - Presentation Tips: For an adorable touch, place a small piece of coffee bean or a mini pumpkin on top of each cupcake after frosting. Arrange the cupcakes on a decorative platter for serving.