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Kid-Friendly Pumpkin Spice Latte Cupcakes: Easy Fall Recipe

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These kid-friendly pumpkin spice latte cupcakes are a happy accident that turned into a fall favorite. They have that cozy pumpkin spice flavor we all crave in the fall, but with just a whisper of coffee—enough to make them taste like a fancy bakery treat without keeping anyone up at night.

Ingredients

  • All-purpose flour, 1 ¾ cups (220g)
  • Granulated sugar, 1 cup (200g)
  • Light brown sugar, ½ cup (100g), packed
  • Pumpkin puree, 1 cup (245g)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, at room temperature
  • Instant espresso powder, 1 tablespoon
  • Pumpkin pie spice, 2 teaspoons
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Vanilla extract, 1 teaspoon
  • Milk, ¼ cup (60ml)
  • Cream cheese, 8 ounces (226g), softened
  • Unsalted butter, ½ cup (113g), softened
  • Powdered sugar, 3 cups (360g)
  • Vanilla extract, 1 teaspoon (for frosting)
  • Pinch of salt (for frosting)
  • Milk, 1-2 tablespoons (for frosting, if needed)
  • Ground cinnamon, for dusting (optional)
  • Pumpkin seeds, a handful, toasted (optional)
  • Mini chocolate chips, a sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until no lumps remain.
  4. Add the eggs one at a time, whisking well after each addition. Then stir in the pumpkin puree, vanilla extract, and instant espresso powder until dissolved.
  5. Add half the dry ingredients to the wet mixture and stir gently. Then add the milk, followed by the remaining dry ingredients. Mix until just combined; a few small lumps are fine.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes on medium speed.
  10. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla and salt. If the frosting seems too thick, add milk one tablespoon at a time until spreadable.
  11. Once the cupcakes are completely cool, frost them. Top with a dusting of cinnamon, pumpkin seeds, or mini chocolate chips if desired.

Notes

Make sure your cream cheese is truly softened to avoid lumpy frosting. Leave it on the counter for at least 30 minutes before starting. For consistent cupcake sizes, use a ¼ cup cookie scoop. The flavors actually get better after a day in the fridge.

Nutrition

Keywords: pumpkin spice latte cupcakes, kid-friendly, fall recipe, pumpkin cupcakes, easy dessert, cream cheese frosting

Find it online: https://oracooks.com/kid-friendly-pumpkin-spice-latte-cupcakes-easy-fall-recipe/