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As the leaves begin to change color and the air turns crisp, the arrival of fall heralds a season rich in cozy flavors and comforting aromas. One of the most celebrated tastes of this time is pumpkin spice—a delightful blend that evokes the essence of autumn. From lattes to pies, pumpkin spice has become synonymous with the season, captivating taste buds and warming hearts. Among the myriad of pumpkin spice recipes, the pumpkin spice latte has carved out a special place in our culinary traditions, becoming a beloved beverage that many eagerly anticipate each year.

Pumpkin Spice Latte Cupcakes

Dive into the heart of autumn with these Pumpkin Spice Latte Cupcakes that perfectly capture the season’s cozy flavors. This delightful twist on the classic latte features a moist pumpkin cupcake topped with rich espresso buttercream, making them an ideal treat for fall gatherings or a cozy night in. Learn how to balance spices and sweetness while creating visually stunning treats that are sure to impress. Embrace the essence of fall in every bite and enjoy baking these delicious cupcakes with loved ones!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp pumpkin pie spice (plus more for dusting)

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

½ cup brewed espresso or strong coffee (cooled)

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

Pinch of salt

Optional: chocolate-covered coffee beans, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and light in color, about 3-4 minutes.

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

          Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; a few lumps are okay.

            Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.

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

                Make the Espresso Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed until incorporated. Add the cooled espresso, vanilla extract, and a pinch of salt. Beat on high for 3-5 minutes until light and fluffy.

                  Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the espresso buttercream.

                    Garnish: Sprinkle with extra pumpkin pie spice and top with chocolate-covered coffee beans, if desired.

                      Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings