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As the crispness of autumn air settles in and leaves begin to turn golden, the warmth of seasonal flavors becomes a comforting staple in our kitchens. Among these beloved flavors, the Pumpkin Spice Latte has carved a special niche in the hearts of many, symbolizing the arrival of fall with its aromatic blend of coffee, pumpkin, and spices. But why limit this comforting flavor to just a beverage? Enter the Pumpkin Spice Latte Cupcakes—an irresistible fusion that transforms a classic drink into a delightful dessert. These cupcakes offer a moist, flavorful bite that not only satisfies your sweet tooth but also encapsulates the essence of fall in every morsel.

Classic Pumpkin Spice Latte Cupcakes

Bring the cozy flavors of fall into your kitchen with these irresistible Pumpkin Spice Latte Cupcakes! This delightful dessert captures the essence of autumn with moist pumpkin-infused cupcakes topped with rich espresso buttercream frosting. Perfect for any gathering or a quiet afternoon treat, these cupcakes promise to wow friends and family alike. Discover how to create this seasonal favorite and indulge in a sweet celebration of fall that everyone will love!
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Ingredients
  

For the Pumpkin Spice Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbsp pumpkin pie spice

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

½ cup buttermilk

1 tsp vanilla extract

For the Espresso Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp brewed espresso or strong coffee (cooled)

1 tsp vanilla extract

A pinch of salt

Optional: additional pumpkin pie spice for garnish

Instructions
 

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix the Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

      Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer for about 2-3 minutes until light and fluffy.

        Add Eggs and Pumpkin: Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, buttermilk, and vanilla extract until fully combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix! Make sure everything is well incorporated.

            Fill the Muffin Tin: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Prepare the Frosting: While the cupcakes are cooling, make the espresso buttercream. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until smooth. Pour in the cooled espresso and vanilla extract, then add a pinch of salt. Beat until fluffy and well combined.

                  Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the espresso buttercream on top of each cupcake. If desired, sprinkle with a dash of pumpkin pie spice for a festive finishing touch.

                    Serve and Enjoy: Serve your delightful Pumpkin Spice Latte Cupcakes at room temperature or chilled. Enjoy this cozy treat with your favorite coffee or tea!

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12 cupcakes