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Warm Pumpkin Spice Latte Cupcakes: 1 Amazing Fall Treat

Pumpkin Spice Latte Cupcakes
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These cupcakes capture the cozy, spiced flavors of a Pumpkin Spice Latte in a delightful, shareable treat. Perfect for a fall gathering or a sweet afternoon pick-me-up.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • ¼ cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the frosting reaches your desired consistency. Add a pinch of cinnamon if you like.
  12. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For an extra burst of pumpkin spice, you can add a pinch of allspice to the dry ingredients.
  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to ¼ cup of milk and letting it sit for 5 minutes.
  • Ensure your cream cheese and butter are at room temperature for the smoothest frosting.

Nutrition

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