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Perfect Small-Batch Pumpkin Spice Latte Cupcakes Recipe

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These small-batch pumpkin spice latte cupcakes are tender, spiced just right, and topped with a coffee-spiked buttercream that tastes like your favorite pumpkin spice latte in dessert form. Makes exactly 4 cupcakes—no leftovers tempting you all week.

Ingredients

Scale
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (60g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30ml) milk (whole, 2%, or oat milk)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 4 tablespoons (57g) unsalted butter (softened)
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon instant espresso powder
  • ¼ teaspoon vanilla extract
  • 1–2 teaspoons milk (for frosting consistency)

Instructions

  1. Preheat your oven to 350°F (175°C) and line 4 cups of your muffin tin with paper liners. Fill the empty cups halfway with water to help the pan heat evenly.
  2. Whisk the dry ingredients together in a medium bowl: ½ cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon pumpkin pie spice, and ⅛ teaspoon salt.
  3. Mix the wet ingredients in a separate small bowl: ¼ cup pumpkin puree, ⅓ cup granulated sugar, 2 tablespoons vegetable oil, 2 tablespoons milk, 1 large egg, and ½ teaspoon vanilla extract. Whisk until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula. Stop as soon as you no longer see streaks of flour.
  5. Divide the batter evenly among the 4 lined muffin cups. Each cup should be about ⅔ full.
  6. Bake for 16-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
  8. While the cupcakes cool, make the frosting. In a small bowl, dissolve 1 teaspoon instant espresso powder in 1 tablespoon warm milk. Set aside.
  9. Beat 4 tablespoons softened butter with a hand mixer until smooth and creamy, about 1 minute. Add ¾ cup powdered sugar and beat on low until combined, then increase speed to medium and beat for 2 minutes until fluffy.
  10. Add the dissolved espresso mixture and ¼ teaspoon vanilla extract. Beat on medium speed for another minute. If the frosting looks too thick, add milk ½ teaspoon at a time. Too thin? Add a tablespoon more powdered sugar.
  11. Frost the completely cooled cupcakes. Use a piping bag with a star tip for that bakery look, or simply spread with a knife.
  12. Optional: Sprinkle a tiny pinch of pumpkin pie spice or cinnamon on top.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Check your baking powder freshness. Dissolve espresso powder completely. Let cupcakes cool completely before frosting. For extra coffee flavor, brush baked cupcakes with cooled espresso before frosting.

Nutrition

Keywords: pumpkin spice latte cupcakes, small batch cupcakes, pumpkin cupcakes, coffee buttercream, fall dessert, easy pumpkin recipe

Find it online: https://zoeplate.com/perfect-small-batch-pumpkin-spice-latte-cupcakes-recipe/