Save Moist pumpkin cupcakes meet spicy coffee and chocolate in these Pumpkin Spice Latte Cupcakes, a recipe that captures cozy café vibes in a fluffy, beautiful treat. These bring together the best of autumn flavors with a bakery-style mocha buttercream, making them irresistible for both coffee fans and seasonal dessert lovers.
I whipped these up the first brisk weekend in October to bring to a friend's bonfire and ever since they have become my signature dessert for fall gatherings.
Ingredients
- All purpose flour: Brings structure and tenderness to the cupcakes. Look for flour that feels light and fine to the touch for the best crumb
- Baking powder and baking soda: Help the cupcakes rise so they come out fluffy every time
- Salt: Highlights the sweetness and balances the spices
- Pumpkin pie spice: Is the real autumn hero here. Use a fresh blend if you can for maximum aroma
- Strong brewed coffee: Enhances both pumpkin and chocolate notes. A dark roast works best for depth
- Pumpkin purée: Gives moisture and a velvety crumb—choose pure pumpkin, not pie filling
- Granulated sugar and light brown sugar: Together keep the cupcakes moist and add gentle caramel notes
- Vegetable oil: Instead of butter keeps the texture ultra soft and the flavor pure
- Eggs: Bind the batter and add richness. Room temperature eggs are ideal for even mixing
- Vanilla extract: Rounds everything out with a comforting aroma
- Unsalted butter for the frosting: Ensures you control the saltiness
- Powdered sugar: Is sifted for the smoothest, cloud-like buttercream
- Unsweetened cocoa powder: Turns the frosting into a chocolate-coffee dream. Dutch process cocoa gives deep flavor
- Instant espresso powder: Brings café intensity to the frosting. Fresh instant is best for dissolving
- Milk: Lightens and smooths the frosting. Any type works—whole milk gives the richest result
- A pinch of salt in the frosting: Balances the sweet mocha flavor
Instructions
- Preheat and Prepare:
- Set your oven to 350°F or 175°C. Line a 12-cup muffin tin with paper liners. This step ensures your cupcakes bake evenly and slide right out after cooling
- Mix Dry Ingredients:
- In a medium bowl whisk together the flour baking powder baking soda salt and pumpkin pie spice until everything is distributed. This prevents clumps and ensures every bite is flavorful and lifts the cupcakes for the best rise
- Blend Wet Ingredients:
- In a large mixing bowl combine the coffee pumpkin purée granulated sugar brown sugar oil eggs and vanilla. Whisk until completely smooth and the sugars are mostly dissolved. This creates a glossy and rich base for your batter
- Combine Wet and Dry:
- Dump the dry ingredients into the wet mixture all at once. Stir with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix or your cupcakes will be dense. A few lumps are okay
- Portion Batter:
- Evenly divide the batter into your paper-lined muffin tin about two thirds full for each well. This ensures the perfect rise and domed tops
- Bake:
- Place the tin on the center rack of your oven. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Your kitchen should smell incredible and cupcakes should gently spring back when pressed
- Cool:
- Let the cupcakes cool in the tin for about 5 minutes then gently lift them out and transfer to a wire rack. This stops the baking process and prevents soggy bottoms
- Make Mocha Frosting:
- In a large bowl with an electric or hand mixer beat the softened butter until pale and creamy. Add powdered sugar cocoa espresso powder milk vanilla and a pinch of salt. Beat first on low until ingredients are just combined then on high for 2 to 3 minutes. The frosting should look fluffy and airy. If it seems too thick add more milk a teaspoon at a time
- Decorate:
- Once cupcakes are fully cool pipe or spread a generous swirl of mocha frosting on top. For an extra flourish dust with cocoa powder or a touch of pumpkin pie spice
Save I adore the instant espresso in the frosting. It takes a regular chocolate buttercream and absolutely transforms it into a bakeshop-worthy topping. My kids even help swirl it on and always sneak a little taste before the cupcakes are assembled. These cupcakes instantly fill the house with the most wonderful autumn aroma and bring everyone to the kitchen.
Storage Tips
Store cupcakes unfrosted in an airtight container at room temperature for up to two days. Once frosted they keep best in the fridge and stay delicious for three days. Bring them to room temperature before serving for the softest texture. If you want to make them ahead freeze unfrosted cupcakes up to one month and frost after thawing for best results.
Ingredient Substitutions
Swap in plant based butter and non dairy milk for a vegan or dairy free version. Use a gluten free flour blend in place of all purpose for those with sensitivities. Feel free to use homemade pumpkin purée if you have some on hand for true homemade touch.
Serving Suggestions
These cupcakes love being the star on a fall dessert table or as a sweet ending to a pumpkin themed brunch. They look beautiful topped with a little whipped cream and a dusting of cinnamon just like the classic latte. A single cupcake alongside a mug of hot coffee makes even an ordinary day feel festive.
Cultural and Historical Context
Pumpkin spice and coffee have become a celebrated seasonal pairing in the United States. The marriage of these flavors was inspired by the café craze for pumpkin spice lattes which swept the nation each fall. Bringing the iconic drink into cupcake form makes for a playful tribute to autumn and café culture.
Save A dusting of pumpkin pie spice or cinnamon on top makes these cupcakes sparkle for guests. Serve with coffee for the ultimate autumn treat.
Recipe FAQ
- → Can I make these cupcakes dairy-free?
Yes, use plant-based butter and milk alternatives in both the cupcakes and frosting to create a dairy-free version.
- → What spices are included in pumpkin pie spice?
Pumpkin pie spice typically combines cinnamon, nutmeg, ginger, and cloves for an aromatic blend.
- → How do I ensure moist cupcakes?
Mix the batter gently and avoid overmixing. Using pumpkin purée and oil keeps the cupcakes tender and moist.
- → Can I add chocolate chips?
Yes, folding chocolate chips into the batter enhances the flavor and adds a delightful texture.
- → Is it necessary to use coffee?
Coffee intensifies both the pumpkin and chocolate flavors but may be omitted or replaced with milk if preferred.
- → What tools do I need for baking?
You’ll need a muffin tin, mixing bowls, whisk, electric or hand mixer, measuring cups and spoons, and a piping bag or spatula.