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Light & Cozy Pumpkin Spice Latte Cupcakes

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These light and fluffy pumpkin spice latte cupcakes are a recreation of a beloved bakery treat, featuring a cloud-like sponge with warm pumpkin spice and a subtle coffee kick, topped with a silky latte frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup pumpkin puree
  • 1/2 cup cottage cheese, blended until smooth
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons instant espresso powder dissolved in 2 tablespoons warm water
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 ounces cream cheese, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon instant espresso powder dissolved in 1 teaspoon warm water (for frosting)
  • Pinch of cinnamon for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Blend the cottage cheese until smooth in a small blender or food processor. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each. Add the pumpkin puree, blended cottage cheese, vanilla, and dissolved espresso. Mix until just combined.
  6. Fold the dry ingredients into the wet mixture in two additions, mixing until no streaks of flour remain.
  7. Divide the batter evenly among the 12 liners, filling each about 2/3 full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat the softened butter and cream cheese together until smooth. Gradually add the sifted powdered sugar, beating on low speed. Add the vanilla and dissolved espresso. Beat on medium-high for 2 minutes until fluffy.
  11. Pipe or spread the frosting onto the cooled cupcakes. Sprinkle a tiny pinch of cinnamon on top.

Notes

Do not skip the espresso for the latte flavor. Room temperature ingredients are important for proper emulsification. Check pumpkin puree for excess moisture and pat dry if needed. Do not overbake; start checking at 18 minutes. Chill frosting if too soft.

Nutrition

Keywords: pumpkin spice latte, cupcakes, fall, coffee, pumpkin, easy, homemade

Find it online: https://cooksybite.com/light-and-cozy-pumpkin-spice-latte-cupcakes-recipe/