Enjoy the flavors of fall with these delightful Pumpkin Spice Latte Cupcakes topped with rich espresso buttercream.

Scale

3 cups (375 g) all-purpose flour

1 tablespoon espresso powder

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 teaspoon kosher salt

1 can (15 ounces) pure pumpkin

1 cup (200 g) granulated sugar

1 cup (200 g) brown sugar

1 cup vegetable oil

4 large eggs

room temperature

1¼ cups (2½ sticks / 284 g) unsalted butter

room temperature

5 cups (625 g) confectioners’ sugar

2 tablespoons espresso powder

more or less to taste

1 teaspoon vanilla extract

2–3 tablespoons milk

enough to reach your desired consistency

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together all-purpose flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and kosher salt.
In another bowl, combine the pure pumpkin, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
For the espresso buttercream, beat the unsalted butter until creamy, then gradually add the confectioners’ sugar, espresso powder, vanilla extract, and milk until desired consistency is reached.
Pipe the espresso buttercream onto the cooled cupcakes and enjoy!

Make sure the eggs are at room temperature for better mixing. Adjust the espresso powder in the buttercream to fit your taste preference.

Keywords: Pumpkin Spice Latte Cupcakes, autumn cupcakes, espresso buttercream, fall desserts, pumpkin cupcakes