Description
Indulge in the cozy flavors of autumn with these soft, moist pumpkin spice latte cupcakes topped with creamy frosting and a sprinkle of cinnamon.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ cup pumpkin puree (pure, no additives)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp espresso powder
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- In another bowl, beat together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, vanilla extract, and espresso powder until combined.
- Gradually add the dry ingredients into the wet mixture while mixing gently until just combined; lumps are acceptable.
- Scoop batter into cupcake liners about two-thirds full and bake for approximately 18–20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- Beat together cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy.
- Frost each cooled cupcake generously with the cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Feel free to add chocolate chips or nuts for added texture. Store cupcakes in an airtight container at room temperature for up to three days or freeze for up to three months.