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Cozy Pumpkin Spice Latte Cupcakes with Cinnamon Buttercream

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These cozy pumpkin spice latte cupcakes with cinnamon buttercream are the edible version of wrapping your hands around a warm mug on a crisp morning. The espresso cuts through the sweet pumpkin, and the cinnamon buttercream is pure magic.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) brewed espresso, cooled
  • 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks, 226g) unsalted butter, softened (for buttercream)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 teaspoons ground cinnamon (plus extra for garnish)
  • 1 teaspoon vanilla extract
  • 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 medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes). Scrape down sides halfway through.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Add pumpkin puree, brewed espresso, dissolved instant espresso powder, and vanilla extract. Mix on low until combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  7. Divide batter evenly among 12 liners, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, heat heavy cream and 2 teaspoons cinnamon in a small saucepan over low heat for 2-3 minutes (do not boil). Let cool slightly.
  10. In a large bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, alternating with cinnamon cream. Add vanilla and salt, then beat on medium-high speed for 3-4 minutes until light and fluffy.
  11. Pipe or spread buttercream onto cooled cupcakes. Dust with cinnamon. Optionally, garnish with a coffee bean or tiny cinnamon stick.

Notes

Room temperature ingredients are crucial for proper creaming. Dissolve instant espresso powder in hot water to avoid bitter specks. For the buttercream, warming cinnamon in cream releases deeper flavor. Do not overfill liners—fill ¾ full for perfect domed tops.

Nutrition

Keywords: pumpkin spice latte cupcakes, cinnamon buttercream, fall cupcakes, pumpkin cupcakes, coffee cupcakes

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