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Perfect Pumpkin Spice Latte Cupcakes with Espresso Buttercream

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Moist pumpkin spice cupcakes topped with a rich espresso buttercream, inspired by a chance encounter at a hardware store. These easy-to-make cupcakes are the perfect fall treat, combining warm pumpkin spice with deep coffee flavor.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp allspice)
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola/sunflower)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy, almond, or oat)
  • 1 tablespoon instant espresso powder (bloomed in 2 tbsp hot water)
  • For the Espresso Buttercream:
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 tablespoons instant espresso powder (bloomed in 2 tbsp hot water)
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (or whole milk, as needed)
  • A pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, bloom 1 tablespoon instant espresso powder in 2 tablespoons hot water. Stir until dissolved and set aside to cool slightly.
  3. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, vanilla extract, milk, and the bloomed espresso mixture until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix; a few lumps are fine).
  6. Divide batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, make the buttercream: In a small bowl, bloom 2 tablespoons instant espresso powder in 2 tablespoons hot water. Set aside to cool completely.
  10. In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated.
  12. Add cooled espresso mixture, vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-4 minutes until light and fluffy.
  13. Add heavy cream, 1 tablespoon at a time, until desired consistency is reached (spreadable but holds its shape when piped).
  14. Once cupcakes are completely cool, pipe or spread espresso buttercream on top. Optionally, sprinkle with cinnamon or cocoa powder, or top with chocolate-covered espresso beans.

Notes

Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. Blooming espresso powder in hot water is crucial for deep coffee flavor. Let cupcakes cool completely before frosting to prevent buttercream from melting. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use plant-based butter and milk alternatives. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes in the refrigerator for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: pumpkin spice latte cupcakes, espresso buttercream, fall cupcakes, pumpkin cupcakes, coffee cupcakes, easy cupcake recipe

Find it online: https://sagestirs.com/perfect-pumpkin-spice-latte-cupcakes-with-espresso-buttercream/