1. Can I make pumpkin spice latte cupcakes ahead of time?

Yes! Bake them up to 2 days in advance and store unfrosted in an airtight container at room temperature. Frost just before serving for the freshest taste.

2. Can I use gluten-free flour in this recipe?

Absolutely. Swap in a 1:1 gluten-free baking blend. The texture may be slightly denser, but the flavor will still be delicious.

3. Do I need espresso powder for the recipe?

For the full latte effect, yes—but you can omit it if you prefer a pure pumpkin spice flavor.

4. How do I store leftover frosted cupcakes?

Refrigerate in an airtight container for up to 4 days. Bring to room temperature before eating.

5. Can I freeze pumpkin spice latte cupcakes?

Yes. Wrap unfrosted cupcakes in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Pumpkin Spice Latte Cupcakes – Best Fall Treat You Must Try

Description

Moist, spiced cupcakes with rich pumpkin flavor, espresso undertones, and a creamy latte-inspired frosting—these Pumpkin Spice Latte Cupcakes are the perfect cozy fall treat for gatherings or quiet afternoons.

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
1 ½ tsp espresso powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
½ tsp salt
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 cup pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
½ cup milk

For the Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp espresso powder
1 tsp vanilla extract

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Instructions

Preheat Oven: Set to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, espresso powder, cinnamon, nutmeg, ginger, cloves, and salt.
Cream Butter & Sugar: In a large bowl, beat butter and brown sugar until light and fluffy.
Add Eggs & Pumpkin: Beat in eggs one at a time, then mix in pumpkin purée and vanilla extract.
Combine Wet & Dry: Gradually add dry ingredients, alternating with milk, until just combined. Avoid overmixing.
Bake: Fill liners ⅔ full and bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make Frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, espresso powder, and vanilla until fluffy.
Frost & Garnish: Pipe or spread frosting on cooled cupcakes. Optional: dust with cinnamon or garnish with a mini cinnamon stick.

Notes

For a stronger coffee flavor, increase espresso powder in both batter and frosting.
Store unfrosted cupcakes at room temperature for 2 days; store frosted cupcakes in the fridge for up to 4 days.
Cupcakes can be frozen (unfrosted) for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American