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Cozy Pumpkin Spice Latte Cupcakes with Cinnamon Buttercream

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These cozy pumpkin spice latte cupcakes are warmly spiced and topped with a silky cinnamon buttercream, perfect for fall gatherings or a comforting treat any time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (canned recommended)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon instant espresso powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–3 tablespoons (30-45ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, 2 tsp cinnamon, nutmeg, ginger, baking powder, baking soda, salt, and espresso powder.
  3. In a large bowl, beat granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until smooth and creamy (2-3 minutes with mixer).
  4. Gradually fold dry ingredients into wet ingredients with a spatula until just combined; avoid overmixing.
  5. Spoon batter into liners, filling about 2/3 full.
  6. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, cinnamon, and vanilla extract, beating on low then medium-high until fluffy.
  9. Add heavy cream 2-3 tbsp to reach desired frosting consistency.
  10. Frost cooled cupcakes using a piping bag with star tip or a knife.
  11. Optional: garnish with a light dusting of cinnamon or finely chopped toasted nuts.

Notes

Do not overmix the batter to avoid dense cupcakes. Use room temperature eggs and butter for best mixing. Sift powdered sugar for smooth buttercream. Chill buttercream if too soft before frosting. Use an oven thermometer for accurate baking temperature. For dairy-free, substitute vegetable oil with coconut oil and use vegan butter and plant milk in frosting. Gluten-free flour can be used but texture will be denser.

Nutrition

Keywords: pumpkin spice, latte cupcakes, cinnamon buttercream, fall dessert, pumpkin cupcakes, easy cupcakes, espresso powder, cozy dessert

Find it online: https://shimmersnack.com/cozy-pumpkin-spice-latte-cupcakes-recipe-with-easy-cinnamon-buttercream/