Description
Moist, spiced cupcakes that taste like a pumpkin spice latte, made with just a few simple ingredients and ready in under 30 minutes.
Ingredients
Scale
- 1 box (15.25 oz) Yellow or Vanilla Cake Mix
- 1 can (15 oz) 100% Pumpkin Puree
- 2 tablespoons Instant Coffee Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1 teaspoon Nutmeg
- 1 teaspoon Cloves
- 1/2 cup Vegetable Oil
- 1/2 cup Water
- 2 Large Eggs
- 1/2 cup Unsalted Butter (softened)
- 2 cups Confectioners’ Sugar
- 1 teaspoon Ground Cinnamon
- 1–2 tablespoons Milk or Cream
- Pinch of Salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together cake mix, spices, and instant coffee powder.
- Add pumpkin puree, eggs, oil, and water to the dry ingredients.
- Mix on medium speed for about 2 minutes until smooth and combined.
- Divide batter evenly among liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, beat softened butter until creamy.
- Add powdered sugar, cinnamon, and salt, mixing on low then medium speed.
- Add milk or cream one tablespoon at a time until desired consistency is reached.
- Frost cooled cupcakes and add optional toppings if desired.
Notes
Ensure eggs and butter are at room temperature for best texture. Do not overmix the batter to avoid tough cupcakes. Sift confectioners’ sugar to prevent lumps in frosting. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28
- Sodium: 250
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: pumpkin spice latte cupcakes, easy fall dessert, pumpkin cupcakes, coffee cupcakes, quick baking, fall treats