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Perfect Pumpkin Spice Latte Cupcakes with Espresso Buttercream

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These tender, velvety pumpkin cupcakes are topped with a sophisticated espresso buttercream, capturing the cozy, spiced, slightly caffeinated feeling of a warm PSL on a crisp fall morning. Perfect for tailgates, Friendsgiving, or a quiet Sunday afternoon.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons espresso powder
  • 2–3 tablespoons heavy cream, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Cinnamon sticks (optional, for garnish)
  • Star anise (optional, for garnish)
  • Cinnamon sugar (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly distributed.
  3. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Fill each cupcake liner about ⅔ full using a cookie scoop or measuring cup.
  6. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
  7. For the buttercream: In a small bowl, dissolve espresso powder in 1 tablespoon hot water. Set aside to cool slightly.
  8. In a stand mixer with paddle attachment (or using a hand mixer), beat softened butter on medium speed for 2-3 minutes until smooth and creamy.
  9. Gradually add sifted powdered sugar, about ½ cup at a time, mixing on low speed after each addition.
  10. Add dissolved espresso, vanilla extract, and a pinch of salt. Mix on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  11. Add heavy cream 1 tablespoon at a time until desired consistency is reached (thick but spreadable for piping). Beat on medium-high for another minute.
  12. Fit a piping bag with a star tip (e.g., Wilton 1M). Fill bag halfway with frosting.
  13. Pipe frosting onto cooled cupcakes starting at the outer edge and spiraling toward the center, then lift straight up.
  14. Garnish with cinnamon sugar, cinnamon sticks, or star anise if desired. Chill frosted cupcakes in the fridge for 15 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. If you don’t have espresso powder, dissolve 1 tablespoon instant coffee granules in 1 tablespoon hot water and reduce heavy cream by 1 tablespoon. Cupcakes taste even better the day after baking. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes refrigerated for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, pumpkin spice latte, espresso buttercream, fall dessert, pumpkin dessert, coffee frosting

Find it online: https://tastypierecipes.com/perfect-pumpkin-spice-latte-cupcakes-with-espresso-buttercream/