Pumpkin Latte Cupcakes
This recipe for Pumpkin Latte Cupcakes is such a simple recipe and tastes so good!
Servings 24
Calories 237kcal
Ingredients
- 2 sticks 1 cup butter, softened
- 1 Cup(s) of brown sugar packed
- 1 Cup(s) of sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 15- ounce can pumpkin puree
- 3 Cup(s) of flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¾ Cup(s) of milk
- 2 tablespoons instant espresso powder
For the Icing:
- 2 sticks 1 cup butter, softened
- 5 Cup(s) powdered sugar
- ½ tsp vanilla extract
- ¼ Cup(s) of pumpkin spice coffee creamer
Instructions
- Start by preheating the oven to 350 degrees. Take your cupcake pan and add in the cupcake liners.
- Next, use a large bowl and beat the butter and sugars until fluffy. Then add in the vanilla.
- Once done, add in the eggs but do so one at a time and beat between each one.
- Next, add in the pumpkin and mix.
- Using a different bowl, add in the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt and whisk.
- Then, add in 1/3 of the dry mixture to your pumpkin mixture and mix well.
- Add half of the milk and mix. Then add 1/3 of the flour mixture and beat to mix. Once that is done, take and add in the rest of the milk and mix. Then add in the rest of the flour and mix.
- Add the espresso powder and mix.
- Add the same amount of batter to each cupcake liner. Put in the oven and bake for 18-22 minutes.
- Once done, let the cupcakes cool for a short time then move to a wire rack to cool down all the way.
While cooling, make the icing by beating the butter, powdered sugar, vanilla, and coffee creamer until mixed. - Add the frosting on each cupcake and add a small amount of pumpkin pie spice on top as well.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 110mg | Fiber: 1g | Sugar: 40g
