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Cozy Pumpkin Spice Latte Cupcakes (Best Easy Recipe)

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These moist and tender pumpkin spice latte cupcakes are infused with espresso and warm spices, topped with a cinnamon coffee buttercream. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon instant espresso powder
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted if clumpy
  • 1 teaspoon instant espresso powder, dissolved in 1 tablespoon hot water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • Cinnamon sticks (for garnish, optional)
  • Ground cinnamon or pumpkin pie spice (for dusting, optional)
  • Whipped cream (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Break up any brown sugar lumps.
  3. In a small bowl, dissolve 1 tablespoon instant espresso powder in 1 tablespoon hot water. Stir until completely dissolved and let cool slightly.
  4. In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, vanilla extract, milk, and the dissolved espresso mixture until smooth.
  5. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. Do not overmix; a few lumps are fine.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake in the center of the oven for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
  8. While cupcakes cool, make the buttercream: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar one cup at a time, beating on low after each addition. Add dissolved espresso mixture, cinnamon, and vanilla. Beat on medium-high for 2-3 minutes until light and fluffy. Add heavy cream one tablespoon at a time until spreadable but firm consistency.
  9. Once cupcakes are completely cool, pipe or spread buttercream on top. Garnish with a sprinkle of cinnamon or pumpkin pie spice, and optional cinnamon sticks or whipped cream.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check that pumpkin puree is 100% pumpkin, not pie filling. Don’t open the oven door before 18 minutes. For a pro tip, toast the pumpkin pie spice in a dry skillet for 30-45 seconds before using. Frosted cupcakes can be stored in the refrigerator for up to 5 days; bring to room temperature before serving. Unfrosted cupcakes freeze well for up to 3 months.

Nutrition

Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, coffee cupcakes, fall cupcakes, easy pumpkin recipe

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