Description
Budget-friendly, 5-ingredient style pumpkin spice latte cupcakes with cinnamon buttercream. These fall-themed treats are easy to make, moist, and taste like a coffee shop latte for a fraction of the cost.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup 100% pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- 2–3 tablespoons milk or cream (for frosting)
- 1/4 teaspoon salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, then add vanilla extract. Scrape down the bowl.
- Mix in pumpkin puree until combined. Gradually add dry ingredients and mix on low until just combined. Do not overmix.
- Divide batter evenly among liners, filling them 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, beat 1 cup butter until creamy. Add powdered sugar, cinnamon, salt, and milk. Beat on low then high speed for 3 minutes until fluffy.
- Pipe or spread frosting onto cooled cupcakes. Sprinkle with extra cinnamon if desired.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid tough cupcakes. Store in an airtight container at room temperature for up to 4 days or freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin spice latte cupcakes, pumpkin cupcakes, cinnamon buttercream, fall baking, budget dessert, easy cupcake recipe, pumpkin spice