Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This pumpkin spice latte cupcakes with cream cheese frosting for holiday treats
- Moist and Fluffy Texture: These cupcakes are made with a combination of all-purpose flour, granulated sugar, and brown sugar, which gives them a tender and fluffy texture that's perfect for sopping up the creamy cream cheese frosting.
- Pumpkin Spice Flavor: The addition of pumpkin puree, cinnamon, nutmeg, and ginger gives these cupcakes a warm and comforting flavor that's reminiscent of a pumpkin spice latte.
- Cream Cheese Frosting: The tangy and creamy frosting is made with a combination of cream cheese, butter, and vanilla extract, which provides a beautiful contrast to the sweet and spicy cupcakes.
- Easy to Make: Despite the complexity of flavors, these cupcakes are surprisingly easy to make and require only a few ingredients that you may already have in your pantry.
- Perfect for Holiday Gatherings: These cupcakes are perfect for holiday gatherings, potlucks, and parties, and can be easily customized with festive sprinkles and decorations.
- Make-Ahead Friendly: These cupcakes can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, making them perfect for busy holiday schedules.
- Freezer Friendly: These cupcakes can also be frozen for up to 2 months, making them a great option for holiday baking and freezing.
- Customizable: These cupcakes can be customized with different types of milk, flavor extracts, and spices to suit your taste preferences.
Ingredient Breakdown
The key ingredients in these cupcakes are all-purpose flour, granulated sugar, brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, cream cheese, butter, and vanilla extract. The all-purpose flour provides structure and texture to the cupcakes, while the granulated sugar and brown sugar add sweetness and depth of flavor. The pumpkin puree adds moisture and a subtle pumpkin flavor, while the cinnamon, nutmeg, and ginger add warm and comforting spices. The cream cheese, butter, and vanilla extract come together to create a tangy and creamy frosting that's perfect for balancing out the sweetness of the cupcakes.
How to Make pumpkin spice latte cupcakes with cream cheese frosting for holiday treats
Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. In a large bowl, whisk together the pumpkin puree, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat until combined.
Once the cupcakes are completely cool, frost each cupcake with a generous amount of frosting.
Tips for Perfect Results
Make sure to use fresh and high-quality ingredients, including real pumpkin puree and high-quality spices, to get the best flavor and texture.
Be careful not to overmix the batter, as this can result in dense and tough cupcakes. Stop mixing as soon as the ingredients are just combined.
Make sure the frosting is at the right consistency for piping or spreading. If it's too thin, refrigerate it for about 10 minutes to firm it up.
Add a pinch of salt to the batter to balance out the sweetness and enhance the flavors.
Experiment with different types of spices, such as nutmeg, ginger, and cinnamon, to find the perfect combination for your taste preferences.
Make baking and decorating these cupcakes a fun activity with family and friends. Get creative with different decorations and toppings to make it a special and memorable experience.
Common Mistakes to Avoid
-
Overbaking: What goes wrong: Overbaking can result in dry and dense cupcakes.
Fix: To avoid overbaking, keep an eye on the cupcakes while they're baking and remove them from the oven as soon as they're done. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready.
-
Underbaking: What goes wrong: Underbaking can result in cupcakes that are not fully cooked and may be raw in the center.
Fix: To avoid underbaking, make sure to bake the cupcakes for the full 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
-
Incorrect Frosting Consistency: What goes wrong: If the frosting is too thin, it may be difficult to pipe or spread, and may result in a messy and uneven appearance.
Fix: To achieve the right frosting consistency, make sure to beat the cream cheese and butter until smooth and creamy, and then add the vanilla extract and beat until combined. If the frosting is too thin, refrigerate it for about 10 minutes to firm it up.
-
Not Using Fresh Ingredients: What goes wrong: Using old or low-quality ingredients can result in cupcakes that lack flavor and texture.
Fix: To avoid this, make sure to use fresh and high-quality ingredients, including real pumpkin puree and high-quality spices.
Variations & Substitutions
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and add xanthan gum to help with texture and structure.
To make a dairy-free version, substitute the milk with a non-dairy milk alternative and use a dairy-free cream cheese substitute in the frosting.
Experiment with different types of spices, such as nutmeg, ginger, and cinnamon, to find the perfect combination for your taste preferences.
Add some chopped nuts, chocolate chips, or dried cranberries to the batter for added texture and flavor.
Try using a different type of frosting, such as a whipped cream or a cream cheese frosting with a different flavor extract, to change up the flavor and texture.
Get creative with different decorations, such as sprinkles, chopped nuts, or edible flowers, to make the cupcakes more visually appealing.
Storage & Make-Ahead
These cupcakes can be stored at room temperature in an airtight container for up to 3 days. Make sure to keep them away from direct sunlight and heat sources.
These cupcakes can be stored in the refrigerator in an airtight container for up to 5 days. Allow the cupcakes to come to room temperature before serving.
These cupcakes can be frozen in an airtight container for up to 2 months. To thaw, simply leave the cupcakes at room temperature for a few hours or thaw them in the refrigerator overnight.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I substitute the pumpkin puree with canned pumpkin?
Yes, you can use canned pumpkin as a substitute for fresh pumpkin puree. Just make sure to use the plain, unflavored variety and not the pumpkin pie filling.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend and adding xanthan gum to help with texture and structure.
Can I use a different type of milk?
Yes, you can use a different type of milk, such as almond milk or soy milk, as a substitute for regular milk. Just keep in mind that the flavor and texture may be slightly different.
Can I add other ingredients to the batter?
Yes, you can add other ingredients to the batter, such as chopped nuts or chocolate chips, to give the cupcakes extra flavor and texture. Just be sure to adjust the amount of liquid in the recipe accordingly.
How do I store the cupcakes?
These cupcakes can be stored at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Make sure to keep them away from direct sunlight and heat sources.
pumpkin spice latte cupcakes with cream cheese frosting for holiday treats
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/4 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the butter, eggs, vanilla extract, milk, pumpkin puree, cinnamon, and nutmeg.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Divide the batter. Divide the batter evenly among the muffin cups.
- Bake the cupcakes. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Prepare the frosting. In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until smooth and creamy.
- Frost the cupcakes. Once the cupcakes are completely cool, frost each cupcake with the cream cheese frosting.
- Decorate the cupcakes (optional). If desired, decorate the cupcakes with additional frosting, sprinkles, or other toppings.
Recipe Notes
- Storage tip: Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Make ahead: Prepare the batter and frosting up to a day in advance. Store in the refrigerator until ready to use.
- Substitution: Substitute the pumpkin puree with an additional 1/4 cup of milk if desired.
- Pro tip: For an extra moist cupcake, add an additional 1-2 tablespoons of milk to the batter.
- Variation: Add chopped nuts or chocolate chips to the batter for added flavor and texture.
- Tip: Use high-quality ingredients, such as real vanilla extract and pure cinnamon, for the best flavor.
