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- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1 tsp ground nutmeg - ½ tsp ground ginger - ¼ tsp ground cloves - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - ½ cup canned pumpkin puree - ½ cup brewed espresso, cooled - 1 tsp vanilla extract - ½ cup buttermilk - 8 oz cream cheese, softened - ¼ cup unsalted butter, softened - 1 ½ cups powdered sugar - 1 tsp vanilla extract - 1-2 tbsp brewed espresso (optional for coffee flavor) - Ground cinnamon and nutmeg for garnish In this recipe, I mix flavors and textures to create a delightful treat. The dry ingredients give the cupcakes structure. The flour, baking powder, and baking soda help them rise nicely. The spices add warmth and a lovely aroma. The wet ingredients bring everything together. The butter and sugar create a sweet base. Eggs add richness, while pumpkin puree adds moisture and flavor. The cooled espresso provides a coffee kick that makes these cupcakes special. For the cream cheese frosting, I combine softened cream cheese and butter. This mix creates a smooth and creamy topping. The powdered sugar sweetens it up. Adding espresso gives the frosting an extra layer of flavor. Garnishing with ground cinnamon and nutmeg makes these cupcakes look even better. These ingredients not only enhance the taste but also create a festive feel. Enjoy each bite as a perfect fall treat! - Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. - In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground ginger, ¼ tsp ground cloves, and ½ tsp salt. Set this aside. - In a large mixing bowl, cream ½ cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy. - Beat in 2 large eggs, one at a time. Make sure to mix well after each egg. - Next, stir in ½ cup of canned pumpkin puree, ½ cup of cooled brewed espresso, and 1 tsp of vanilla extract until everything is well combined. - Gradually mix in the dry ingredients and ½ cup of buttermilk until just combined. Do not overmix or your cupcakes may turn out dense. - Divide the batter evenly among the cupcake liners, filling each about 2/3 full. - Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they’re ready! - Allow the cupcakes to cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. - In a bowl, beat together 8 oz of softened cream cheese and ¼ cup of softened unsalted butter until smooth. - Gradually add 1 ½ cups of powdered sugar, mixing well. Then add 1 tsp of vanilla extract and 1-2 tbsp of brewed espresso, if you want coffee flavor. Mix until you reach your desired consistency. - Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting. Sprinkle ground cinnamon and nutmeg on top for a festive touch! To get the best cupcakes, start with room temperature ingredients. This helps them mix well. You want a smooth batter with no lumps. When you add dry ingredients, mix gently. Overmixing can make your cupcakes dense and dry. Just stir until you see no more flour. For a pretty finish, use a piping bag. It gives you control over how you frost. If your frosting is too soft, chill it first. This makes it easier to spread. You can also use a spatula for a simple look. Sprinkle fresh nutmeg or cinnamon on top. This adds a nice flavor boost. If you want extra sweetness, drizzle caramel on top. It makes your cupcakes look fancy and taste divine. {{image_2}} You can add chocolate chips or nuts to your cupcake batter. This addition gives a nice texture and extra flavor. Try walnuts for a crunch or dark chocolate chips for sweetness. You can also infuse your cupcakes with vanilla or almond extract. Both flavors blend well with pumpkin spice. A teaspoon of either extract can enhance the taste. If you want a gluten-free option, swap all-purpose flour for gluten-free flour. Many brands work well in baking. You can also use vegetable oil instead of butter. This choice makes your cupcakes dairy-free and keeps them moist. Just use the same amount of oil as butter. You can swap cream cheese frosting for buttercream or whipped cream. Buttercream is sweet and smooth, while whipped cream is light and fluffy. You might also experiment with flavored frostings. Maple or mocha frostings can add a fun twist to your cupcakes. These flavors pair well with the pumpkin spice. To keep your pumpkin spice latte cupcakes fresh, use an airtight container. They stay good at room temperature for up to three days. If you want them to last longer, refrigerate them. This way, they can stay fresh for up to a week. If you have leftover cupcakes, freezing is a great option. Wrap cooled cupcakes tightly in plastic wrap. This helps keep them from getting freezer burn. When you're ready to eat them, thaw at room temperature. This method keeps the flavor and texture just right. If you have extra cream cheese frosting, store it in the refrigerator. It will stay fresh for up to one week. If the frosting becomes too stiff, just re-whip it before using. This ensures it is smooth and easy to spread on your cupcakes. To make pumpkin spice latte cupcakes, you start by mixing your dry ingredients. Whisk flour, baking powder, baking soda, and spices in a bowl. Next, cream softened butter and sugar in another bowl until light and fluffy. Add eggs one at a time. Then stir in pumpkin puree, cooled espresso, and vanilla. Gradually mix in the dry ingredients with buttermilk. Fill cupcake liners and bake at 350°F for 18-20 minutes. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft, then let it cool. Next, puree it well to remove any lumps. Measure the pumpkin puree to ensure you have the right amount for your cupcakes. To achieve moist cupcakes, use buttermilk in your batter. It adds richness and moisture. Be careful not to overmix the batter. Overmixing can make your cupcakes dense and dry. Brewed espresso is the best choice for these cupcakes. It adds a rich coffee flavor. However, any strong coffee will work well if you don’t have espresso on hand. Just make sure it's cooled before adding it to the batter. You can decorate the cupcakes with a sprinkle of ground cinnamon and nutmeg. These spices enhance the fall flavors. For a fun touch, use fall-themed sprinkles. A drizzle of caramel can also add sweetness and a festive look. Making pumpkin spice latte cupcakes is simple and fun. We explored the key ingredients, detailed each step, and shared tips to perfect your baking. These cupcakes are more than a treat; they bring warmth and festive flavors to any occasion. Remember, you can adjust the recipe to suit your taste, whether through add-ins or frosting types. Enjoy these delicious cupcakes, and share them with friends and family for a delightful experience. Happy baking!

Pumpkin Spice Latte Cupcakes

Satisfy your fall cravings with delicious Pumpkin Spice Latte Cupcakes! This easy recipe combines warm spices, rich pumpkin, and brewed espresso for a delightful treat topped with creamy frosting. Perfect for gatherings or a cozy afternoon snack, these cupcakes will warm your heart. Click through to discover the full recipe and bring a taste of autumn to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup canned pumpkin puree

½ cup brewed espresso, cooled

1 tsp vanilla extract

½ cup buttermilk

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

1 tsp vanilla extract

1-2 tbsp brewed espresso (optional for coffee flavor)

Ground cinnamon and nutmeg for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

        Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree, cooled espresso, and vanilla extract until combined.

          Gradually mix in the dry ingredients, alternating with the buttermilk until just combined. Do not overmix.

            Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

              Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  While the cupcakes cool, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese and butter until smooth.

                    Gradually add the powdered sugar, mixing until combined, then add vanilla and espresso (if using) and mix until desired consistency is reached.

                      Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

                        Sprinkle with ground cinnamon and nutmeg for a festive touch.

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