Pumpkin Spice Latte Cupcakes

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves For the dry ingredients, I use all-purpose flour as the base. Baking powder and baking soda help the cupcakes rise. Salt brings out the flavor. The ground spices, like cinnamon, nutmeg, ginger, and cloves, add warmth and richness. - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1/2 cup pumpkin puree - 1/2 cup brewed coffee (cooled) - 1 teaspoon vanilla extract In the wet ingredients, I start with softened unsalted butter. It mixes well with sugar to create a fluffy texture. Two large eggs add moisture and richness. Pumpkin puree gives a lovely flavor and helps keep the cupcakes moist. Brewed coffee adds depth, while vanilla extract gives a sweet touch. - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1/4 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon For the frosting, I use softened unsalted butter again. It makes the frosting creamy. Powdered sugar sweetens and thickens the mix. Adding pumpkin puree keeps the flavor consistent with the cupcake. Vanilla extract and ground cinnamon finish it off, making it irresistible. - Preheat your oven to 350°F (175°C). - Line a cupcake tin with paper liners. - In a bowl, whisk together: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves This mix of dry ingredients will give your cupcakes that lovely spice flavor. - In a large bowl, beat together: - 1/2 cup unsalted butter (softened) - 1 cup granulated sugar Beat until it looks light and fluffy. This should take about 3 to 4 minutes. - Next, add in: - 2 large eggs (one at a time) - Mix in: - 1/2 cup pumpkin puree - 1/2 cup cooled brewed coffee - 1 teaspoon vanilla extract Make sure everything combines well for a great flavor. - Gradually add your dry mixture to the wet ingredients. Stir until just combined. Do not overmix; this will make your cupcakes tough. - Fill your cupcake liners about 2/3 full with batter. - Bake for 18 to 20 minutes. Check for doneness by inserting a toothpick. If it comes out clean, they are ready. - Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely before frosting. Following these steps, you will have soft, flavorful pumpkin spice latte cupcakes ready to enjoy! To make sure your cupcakes have a soft, fluffy texture, use room temperature ingredients. This includes butter and eggs. They mix better and create air pockets. Avoid overmixing the batter. When you add dry ingredients to wet, stir just until combined. Overmixing can lead to tough cupcakes. For frosting, use a piping bag with a star tip for fun designs. Pipe a swirl or a simple dollop on top of each cupcake. Garnish with a sprinkle of cinnamon or a few coffee beans. This adds a nice touch and makes your cupcakes look beautiful. Pair your cupcakes with a warm cup of coffee or tea. The flavors of pumpkin spice and coffee work well together. For presentation, serve on a decorative cupcake stand. This makes your treat look even more inviting and special. {{image_2}} To make gluten-free pumpkin spice latte cupcakes, swap out the all-purpose flour. Use a gluten-free flour blend that measures cup-for-cup. I recommend blends that include xanthan gum for better texture. Keep in mind that not all blends work the same. You may need to test a few to find your favorite. For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. Let it sit until it thickens. Use coconut oil or vegan butter instead of regular butter. Choose non-dairy milk in place of brewed coffee if needed, but keep that coffee flavor strong. You can add chocolate chips to the batter for a sweet twist. Semi-sweet or dark chocolate chips work best. If you want to change up the spices, try adding a pinch of cardamom or allspice. These spices add depth to the pumpkin and coffee flavors. Feel free to experiment with what you love! To keep your pumpkin spice latte cupcakes fresh, follow these tips: - Store cupcakes in an airtight container. - Keep them at room temperature for short periods. - If you live in a humid place, refrigerate them. - Avoid stacking cupcakes to prevent squishing. - Place parchment paper between layers if stacking is necessary. Freezing cupcakes and frosting is simple. Here's how: - Allow cupcakes to cool completely. - Wrap each cupcake in plastic wrap tightly. - Place wrapped cupcakes in a freezer bag. - For frosting, store it in a separate airtight container. - You can freeze both for up to three months. Your cupcakes will stay fresh for different durations: - At room temperature, they last about 2-3 days. - In the fridge, they remain good for up to a week. - If frozen, they keep their taste for up to three months. Enjoy your delicious treats while they are fresh! You can tell if your cupcakes are done by checking a few signs: - The tops look golden brown. - They spring back when you touch them lightly. - A toothpick inserted in the center comes out clean. If you see wet batter on the toothpick, bake them a few more minutes. It's better to check early than to overbake! Yes, you can use instant coffee! Just mix 1 tablespoon of instant coffee with 1/2 cup of hot water. This will give you the brewed coffee flavor you need. Make sure it cools down before adding it to the batter. If you want a stronger coffee taste, you can add a bit more instant coffee. If you don't have pumpkin puree, there are great alternatives. Consider using: - Applesauce for a sweet touch. - Mashed bananas for a fruity flavor. - Sweet potato puree for a similar texture and taste. These options will keep your cupcakes moist and tasty! You learned how to make delicious cupcakes with our step-by-step guide. We covered the essential dry and wet ingredients, frosting, and tips to get the right texture. Remember, baking is a blend of art and science. Follow the instructions closely for best results. Don't hesitate to experiment with variations like gluten-free or vegan options. Proper storage keeps your treats fresh, and pairing them with drinks enhances their flavor. Enjoy baking these cupcakes and sharing them with others. Your kitchen will be a hub of warmth and joy!$

Indulge in the flavors of fall with these delightful Pumpkin Spice Latte Cupcakes! Perfectly spiced and topped with creamy frosting, these treats combine the rich tastes of pumpkin and coffee into a moist cupcake. Whether it's a cozy gathering or a sweet treat for yourself, these cupcakes are sure to impress. Click through to explore the full recipe and learn how to bake your own batch of pumpkin spice magic today!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup pumpkin puree

1/2 cup brewed coffee (cooled)

1 teaspoon vanilla extract

For the frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/4 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the pumpkin puree, brewed coffee, and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined.

Add the pumpkin puree, vanilla extract, and cinnamon, then beat until the frosting is fluffy and spreadable.

Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake.

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

- Presentation Tips: Decorate the frosted cupcakes with a sprinkle of cinnamon or a few coffee beans on top for an added touch, and serve on a decorative cupcake stand for a lovely display!