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Pumpkin Spice Latte Cupcakes with Espresso Buttercream

Close-up of a moist pumpkin spice latte cupcake topped with creamy frosting and a sprinkle of cinnamon.
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Moist pumpkin spice cupcakes infused with coffee flavor, topped with a rich espresso buttercream. Perfect for fall gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin purée
  • ½ cup brewed strong coffee or espresso, cooled
  • For the Espresso Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup brewed strong coffee or espresso, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Espresso powder for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.
  3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir in the pumpkin purée and cooled coffee/espresso until the batter is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  8. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the espresso buttercream. In a large bowl, beat the softened butter with an electric mixer until creamy.
  10. Gradually add the powdered sugar, alternating with the cooled coffee/espresso, beating until smooth and fluffy.
  11. Stir in the vanilla extract and a pinch of salt.
  12. Once the cupcakes are completely cool, frost them with the espresso buttercream. You can pipe swirls or spread it evenly.
  13. Optional: Dust the tops with a little extra espresso powder for a stronger coffee flavor and visual appeal.

Notes

  • For extra moist cupcakes, ensure you use pumpkin purée and not pumpkin pie filling.
  • Using oil instead of butter in the cupcake batter contributes to a tender crumb.
  • You can substitute instant espresso powder mixed with hot water for brewed coffee if preferred.
  • Chill the buttercream slightly if it becomes too soft for piping.

Nutrition

Find it online: https://kingscook.com/pumpkin-spice-latte-cupcakes/