Easy Pumpkin Spice Latte Cupcakes
Try these amazing pumpkin spice latter cupcakes.
This Fall dessert has all the flavors of a pumpkin spice latte in cupcake!
If you love Starbucks pumpkin spice latte you are going to love these cupcakes.
These pumpkin spice latte cupcakes are so moist and delicious.
Easy pumpkin cupcakes with the tasty frosting.
No need to buy store bought cupcakes or bakery cupcakes when you can make homemade cupcakes.
Make these from scratch cupcakes that everyone will be asking you to make over and over again.
Pumpkin spice cupcakes with creamy pumpkin frosting.
Easy decoration to add to any cupcakes with pumpkin flavor.
Why make cake when you can make cupcakes! Make for easy desserts, snacks or sweet little treats.
These also make great party cupcakes for Fall birthdays, Halloween parties or Thanksgiving.
Make this NO FAIL cupcake recipe.
Learn how to make simple and quick cupcakes.
Bake up the BEST pumpkin spice latte cupcakes.
How To Make Pumpkin Spice Latte Cupcakes
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Pumpkin Spice Latte Cookies
Ingredients
- 2 sticks 1 cup butter, softened to room temperature
- 1 cup brown sugar packed
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 15- ounce can pumpkin puree
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 2 tablespoons instant espresso powder
For the Icing:
- 2 sticks 1 cup butter, softened to room temperature
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pumpkin spice coffee creamer
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with paper liners
- In a large bowl, beat together the butters and sugars until light and fluffy. Add the vanilla.
- Add the eggs, one at a time, beating between each addition.
- Add the pumpkin and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.
- Add 1/3 of the dry mixture to the pumpkin mixture and mix until combined. Pour in half the milk and mix again. Add another 1/3 of the flour mixture and beat until combined. Pour in the remaining milk and beat again. Add the remaining flour and mix until combined.
- Pour the espresso powder into the batter and mix until combined.
- Spoon an even amount of batter into each of the cupcake liners and bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the cupcakes comes out clean.
- Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire cooling rack to cool completely.
- To make the icing, beat together the butter, powdered sugar, vanilla, and coffee creamer until well combined. Pipe the mixture on top of each cooled cupcake and sprinkle a small amount of pumpkin pie spice over the top of the cupcakes before serving.
Nutrition
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