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Pumpkin Spice Latte Cupcakes

moka coffee pot
A fall-inspired treat combining the classic pumpkin spice flavor with a coffee kick and topped with latte frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup pumpkin puree
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 2 tbsp brewed coffee

For the Latte Frosting:

  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp brewed coffee
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • Pinch of salt

Instructions
 

  • Preheat the Oven: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Mix Wet Ingredients: In another bowl, beat together pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, vegetable oil, and brewed coffee.
  • Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling about 2/3 of the way.
  • Bake: Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
  • Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, followed by brewed coffee, vanilla extract, heavy cream, and salt. Continue mixing until smooth.
  • Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes.
  • Serve: Enjoy these cozy fall-inspired cupcakes!

Notes

Nutritional Values (Per Serving)

  • Calories: 250 kcal
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 10%
  • Calcium: 2%
  • Iron: 4%
  • Magnesium: 3%
  • Potassium: 5%

Additional Notes/Tips

  • Want it extra fancy? Top with a dusting of cinnamon or a few chocolate shavings.
  • Don’t skip the coffee in the frosting—it’s the reason these cupcakes taste like fall and coffee had a child.
  • These cupcakes are perfect for coffee lovers, but you could swap coffee with milk for a more family-friendly version.
  • Store leftovers in an airtight container for up to 3 days, but let’s be honest, they’ll probably disappear before that.