Description
Seasonal “pumpkin latte cupcakes” blend autumn’s warmest coffee and spice flavors into delightful handheld treats. Silky cinnamon brown sugar frosting crowns these irresistible cupcakes, inviting you to savor each delectable bite of comforting harvest happiness.
Ingredients
Scale
Primary Ingredients:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brewed coffee
- 2 eggs
- 1 cup sugar
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Spices:
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to a cozy 350°F and prepare a muffin tin with delicate paper liners, ensuring each cup is perfectly nestled.
- Create a harmonious dry ingredient blend by whisking flour, leavening agents, aromatic spices, and salt until thoroughly integrated.
- In a separate vessel, orchestrate a smooth liquid symphony combining oil, granulated sweetener, eggs, brewed coffee, pumpkin puree, and vanilla extract, mixing until the texture becomes uniform and velvety.
- Tenderly fold the dry ingredient mixture into the liquid base, stirring gently to maintain the batter’s delicate structure, being careful not to overmix.
- Distribute the batter with precision among the prepared cupcake liners, filling each approximately two-thirds full for optimal rising.
- Transfer the filled tin to the preheated oven, allowing the cupcakes to bake for 18-20 minutes until a slender toothpick emerges clean when inserted into the center.
- Remove from the oven and let the cupcakes rest, allowing them to cool completely on a wire rack, releasing their enticing autumn-inspired aroma.
- For the frosting, cream softened butter with brown sugar until the mixture becomes light and airy, creating a smooth foundation.
- Gradually incorporate powdered sugar, ground cinnamon, milk, and vanilla extract, whipping the mixture until it reaches a luxurious, pillowy consistency.
- Using a piping bag or spatula, lavish the cooled cupcakes with the decadent cinnamon brown sugar frosting, creating elegant swirls of sweet perfection.
Notes
- Swap out regular flour for gluten-free flour blend to make these cupcakes celiac-friendly without compromising taste or texture.
- Replace brewed coffee with milk or apple cider for a non-caffeinated version that still delivers rich autumn flavors.
- Use dairy-free butter alternatives and plant-based milk to create a vegan-friendly dessert that maintains the warm, spicy profile of the original recipe.
- Allow cupcakes to cool completely before frosting to prevent melting and ensure a smooth, professional-looking finish that showcases the delicate cinnamon brown sugar topping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg