Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup canned pumpkin puree
1/2 cup strongly brewed coffee, cooled
1/4 cup whole milk
For the Coffee Infused Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup strongly brewed coffee, cooled
1 teaspoon instant coffee granules (optional, for an extra coffee kick)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of salt
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and all the ground spices (cinnamon, nutmeg, cloves, ginger). Set aside.
In another bowl, using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Mix in the pumpkin puree.
In a separate bowl, combine the strongly brewed coffee and milk.
Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-milk mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the cupcake batter evenly among the liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Coffee Infused Cream Cheese Frosting:
In a bowl, beat the softened cream cheese and butter until creamy.
Gradually add the powdered sugar, brewed coffee, instant coffee granules (if using), ground cinnamon, ground nutmeg, and a pinch of salt. Beat until the frosting is smooth and fluffy.
Assembly:
Once the cupcakes are completely cool, pipe or spread the Coffee Infused Cream Cheese Frosting on top of the cupcakes using your preferred decorating tip.
Optionally, dust with a little extra ground cinnamon or top with a coffee bean for a coffee-shop-inspired touch.
These Pumpkin Spice Latte Cupcakes capture the essence of fall with warm spices and the rich flavors of pumpkin and coffee. The coffee-infused cream cheese frosting complements the cupcakes beautifully, creating a delightful treat reminiscent of your favorite seasonal beverage. Enjoy the cozy, comforting taste in every bite!