![- 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup strong brewed coffee, cooled - 1/4 cup milk - Cream cheese frosting - Cinnamon sprinkle - Optional: mini marshmallows Each of these ingredients plays a key role in making the perfect Pumpkin Spice Latte Cupcakes. The all-purpose flour gives structure, while the sugars add sweetness. Baking powder and baking soda help the cupcakes rise and stay fluffy. Spices like cinnamon, nutmeg, and ginger bring that warm fall flavor. The salt balances the sweetness and enhances taste. For the wet ingredients, unsalted butter provides richness, while eggs add moisture and help with rising. Pumpkin puree is the star, offering flavor and a lovely color. Vanilla extract adds depth, and the brewed coffee enhances the cupcakes' flavor profile. Milk rounds out the batter, ensuring a soft texture. For toppings, cream cheese frosting brings a tangy sweetness. A sprinkle of cinnamon adds a nice touch. You can even add mini marshmallows for a fun twist. Check the [Full Recipe] for more details! - Preheat your oven to 350°F (175°C). - Line a muffin tin with cupcake liners. - In a large bowl, whisk together the dry ingredients. This includes the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure everything is well mixed. - In another bowl, cream the softened butter. It should be light and fluffy. Add the eggs, one by one. Mix well after each egg. - Next, mix in the pumpkin puree and vanilla extract. Stir until everything is combined. - Gradually add the dry mix to the wet mix. Alternate this with the cooled coffee and milk. Start and end with the dry mix. Mix until just combined; avoid overmixing. - Fill each cupcake liner about two-thirds full with the batter. - Bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. - Let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, refer to the ingredients section above. To get the best cupcakes, avoid overmixing your batter. Overmixing adds too much air, making your cupcakes dense. Mix until just combined for a fluffy texture. When you cream the butter, use a room temperature stick. Beat it well until it’s light and smooth. This step is key for a soft, airy cupcake. You can make these cupcakes your own by adjusting spices. Try adding more cinnamon or a pinch of cloves for warmth. If you want to use fresh pumpkin, it packs more flavor. Simply roast a pumpkin, scoop it out, and mash. If you choose canned pumpkin, look for 100% pumpkin without additives for the best taste. Frosting can be fun! Cream cheese frosting pairs well with these cupcakes. You can add a sprinkle of cinnamon on top for flair. For a festive look, place mini marshmallows on each cupcake. They add a cute touch and a hint of sweetness. Enjoy making these treats as much as eating them! {{image_2}} You can make your Pumpkin Spice Latte Cupcakes healthier. Try using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also swap granulated sugar with a sugar substitute, like stevia or monk fruit sweetener. For a dairy-free option, use almond milk or oat milk. If you want an egg-free version, substitute eggs with applesauce or flaxseed meal mixed with water. To add extra flavor, consider mixing in chocolate chips or chopped nuts. Chocolate adds sweetness, while nuts give a nice crunch. You can also switch up the spices. Try cardamom or allspice for a unique twist. These changes can give your cupcakes a brand-new taste without losing that fall vibe. Cupcake cakes are a fun way to present these treats. Simply bake the batter in a round cake pan and frost it like a cake. Mini versions are great for parties, too. Bake smaller cupcakes and serve them on a colorful platter. Both options make your fall gathering feel special and festive. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. Place a piece of wax paper between layers if stacking. This will help avoid sticking. Keep them at room temperature for up to three days. If you want to store them longer, freezing is a great option. To freeze cupcakes, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you are ready to enjoy them, just remove the cupcakes from the freezer and let them thaw at room temperature. If you want to reheat your pumpkin spice latte cupcakes, the oven is the best choice. Preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet and cover them with foil. Heat for about 10 minutes or until warm. This method helps keep the texture soft and the flavor rich. You can also use a microwave. Place a cupcake on a microwave-safe plate. Heat it in short bursts of 10-15 seconds. Check to see if it feels warm. This method is quick but may change the texture slightly, so keep an eye on it. Enjoy your delicious cupcakes warm! To make these cupcakes from scratch, start by gathering your ingredients. You will need flour, sugars, spices, butter, eggs, pumpkin puree, coffee, and milk. Mix the dry ingredients in one bowl. In another bowl, cream the butter and add the eggs. Then, mix in the pumpkin and vanilla. Combine both mixtures, adding coffee and milk. Fill your cupcake liners with the batter and bake at 350°F for 18-20 minutes. You can find the full recipe for detailed steps. Yes, you can use a box cake mix to save time. Choose a spice or vanilla cake mix. Add pumpkin puree and coffee to the mix for flavor. Adjust the liquid amounts according to the box instructions. This method gives you a quick and tasty option for pumpkin spice latte cupcakes. The best toppings for these cupcakes include cream cheese frosting. You can sprinkle cinnamon on top for added flavor. Mini marshmallows also make a fun and cute addition. Whipped cream can be used for a café-style touch. Feel free to get creative with your toppings! These cupcakes last for about 3-4 days when stored in an airtight container. Keep them in a cool, dry place. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to avoid freezer burn. Yes, you can make these cupcakes ahead of time. Bake them a day or two in advance and store them properly. You can also prepare the batter and refrigerate it for a day before baking. This gives you flexibility and makes serving easy for gatherings or special events. You learned how to make Pumpkin Spice Latte Cupcakes. We covered ingredients, tips, variations, and storage. Remember to mix the batter gently for the best texture. Feel free to customize flavors and toppings to your taste. Now you can impress your friends with delightful treats. Enjoy baking, and share your tasty creations!](https://mysavedrecipe.com/wp-content/uploads/2025/06/f58d2e27-c337-4c6e-8a7f-0b3f217815af-250x250.webp)
Pumpkin Spice Latte Cupcakes
Indulge in the delightful taste of Pumpkin Spice Latte Cupcakes! These moist and flavorful treats combine the cozy flavors of pumpkin, coffee, and warm spices, making them perfect for fall celebrations. With easy-to-follow instructions, you can whip up a batch in no time. Top them with cream cheese frosting and a sprinkle of cinnamon for a mouthwatering finish. Click to explore this sweet recipe and impress your friends and family!