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Achieving the perfect texture in your pumpkin spice latte cupcakes starts with the creaming of butter and sugar. This foundational step is crucial as it incorporates air into the butter, which helps to create a light and fluffy texture in the finished cupcakes. The process begins by using room-temperature butter, which allows for easier mixing and better incorporation of sugar.

Pumpkin Spice Latte Cupcakes

Embrace the flavors of fall with Pumpkin Spice Latte Cupcakes Delight! This irresistible treat combines the beloved essence of pumpkin spice lattes with a moist, tender cupcake. Perfect for cozy gatherings, each bite is filled with comforting notes of pumpkin, coffee, and warm spices, topped with a creamy maple frosting. Discover how to create these delightful cupcakes that will surely become a seasonal favorite and make your autumn celebrations even sweeter!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup pure pumpkin puree

½ cup brewed espresso or strong coffee, cooled

1 tsp vanilla extract

For the Maple Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

3 tbsp pure maple syrup

1 tsp vanilla extract

Pinch of salt

Sprinkle of ground cinnamon (for topping)

For the Garnish:

Whipped cream (optional)

Cinnamon stick (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).

        Add Eggs and Pumpkin: Beat in the eggs one at a time, then add the pumpkin puree and vanilla extract, mixing until well combined.

          Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the cooled brewed espresso, starting and ending with the flour mixture. Mix until just combined; do not over-mix.

            Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fluffy and well-combined.

                  Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each with the maple cream cheese frosting.

                    Garnish: If desired, top with a dollop of whipped cream and a sprinkle of cinnamon. You can also add a cinnamon stick for an extra touch!

                      Serve: Enjoy your Pumpkin Spice Latte Cupcakes with a steaming cup of coffee or tea for the ultimate fall treat!

                        Prep Time: 30 min | Total Time: 1 hr | Servings: 12 cupcakes