Description
Warm and spiced Pumpkin Latte Cupcakes with a hint of coffee, topped with creamy cinnamon brown sugar frosting. Perfect for fall gatherings or a cozy treat! 🎃☕🧁
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 cup brewed coffee
- 1 cup pumpkin puree
- 1 tsp vanilla extract
For the frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 cups powdered sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix oil, sugar, eggs, brewed coffee, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Divide the batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat softened butter and brown sugar until creamy. Gradually add powdered sugar, cinnamon, milk, and vanilla extract. Beat until fluffy.
- Frost cooled cupcakes and enjoy!
Notes
- These cupcakes are best enjoyed fresh but can be stored at room temperature for up to 3 days.
- You can swap the brewed coffee with milk for a milder flavor or add a drizzle of caramel for extra sweetness.
- Make sure to use pumpkin puree, not pumpkin pie filling, for the best texture and taste!
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
