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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree - ½ cup brewed coffee, cooled - ½ cup milk - 1 cup unsalted butter, softened - 4 cups powdered sugar - 2 tablespoons brewed coffee, cooled - 1 teaspoon vanilla extract - A pinch of salt - Ground cinnamon for sprinkling - You can use whole wheat flour instead of all-purpose flour. - Coconut oil works well in place of unsalted butter. - For a dairy-free version, try almond or oat milk. - Use maple syrup instead of granulated sugar for a natural sweetener. - You can skip the eggs and use flaxseed meal as a substitute. - If you want less sugar in the topping, try using cream cheese instead of butter. With these ingredients, you can create soft and flavorful cupcakes. You will love how easy it is to make this fall treat! Start by heating your oven to 350°F (175°C). This helps the cupcakes rise well. Line a muffin pan with cupcake liners. This step makes serving easy and keeps the cupcakes from sticking. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk these dry ingredients well. This evenly distributes the spices and helps the cupcakes rise. In a large bowl, beat the softened butter and sugar together. Use a hand mixer for about 3-4 minutes. You want the mixture to be light and fluffy. This step adds air to your batter, making the cupcakes soft. Add the eggs one by one, mixing well after each addition. Then, mix in the vanilla extract and pumpkin puree until smooth. This creates a rich flavor. Now, add the dry ingredients slowly. Alternate with the cooled coffee and milk. Stir gently to combine but don’t overmix. Distribute the batter evenly into the cupcake liners. Fill each about two-thirds full. Bake in the preheated oven for 18-20 minutes. Use a toothpick to check if they are done. If it comes out clean, they're ready! For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Then, mix in the cooled coffee, vanilla extract, and a pinch of salt. Keep beating until it is light and fluffy. Once the cupcakes are cool, frost each one generously. Use a spatula or a piping bag for a nice look. Finally, sprinkle some ground cinnamon on top for a special touch. Enjoy your delicious pumpkin spice latte cupcakes! Start with room temperature butter and eggs. Cold ingredients can affect how well your cupcakes rise. Be careful not to overmix the batter. This can make the cupcakes dense. Fill your cupcake liners only two-thirds full. This helps them bake evenly without overflowing. Always check for doneness with a toothpick. If it comes out clean, they are done. For soft, moist cupcakes, use fresh pumpkin puree. Canned pumpkin can work, but fresh adds better flavor. Combine dry and wet ingredients gently. Mixing too much can lead to tough cupcakes. Let the cupcakes cool completely before frosting. This stops the frosting from melting. If you want a lighter texture, add an extra egg white. These cupcakes are great with coffee or tea. Add roasted pumpkin seeds on top for crunch. You can also place them on a festive tray for a party. For a fun twist, try a caramel drizzle on top. They make a great treat for fall gatherings or cozy nights in. {{image_4}} You can make these cupcakes gluten-free. Use a gluten-free flour blend. Look for one that has a mix of rice flour and starches. This blend mimics all-purpose flour well. Follow the same steps in the recipe. These cupcakes will still be moist and soft. To make vegan cupcakes, swap eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk instead of regular milk. For the butter, try coconut oil or vegan butter. The flavor stays rich and satisfying. You can add chocolate chips for a sweet twist. Fold in half a cup of semi-sweet chocolate chips into the batter. If you like nuts, walnuts or pecans work well. Chop them up and mix in a half cup. This adds crunch and depth to the cupcakes. To keep your pumpkin spice latte cupcakes fresh, store them in an airtight container. This helps keep them moist and flavorful. Make sure the cupcakes are completely cool before you store them. If you stack them, place parchment paper between layers to avoid sticking. You can freeze these cupcakes if you want to save some for later. Wrap each cupcake in plastic wrap and place them in a freezer bag. They can stay in the freezer for up to three months. For the frosting, store it in an airtight container. You can freeze it for up to one month. When ready to use, thaw them in the fridge overnight. These cupcakes are best enjoyed within three days at room temperature. If you store them in the fridge, they can last up to a week. Just remember to bring them back to room temp before serving for the best taste. The best coffee for these cupcakes is a strong brew. I recommend using a dark roast for rich flavor. You want coffee that gives a nice kick. Brew it fresh and let it cool. This will enhance the latte taste in your cupcakes. Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container. They stay fresh for up to three days. This way, you can enjoy them anytime! To make pumpkin spice latte frosting, add pumpkin spice to the frosting mix. Use about one teaspoon of pumpkin spice for a nice flavor. This will give your frosting a warm, cozy taste. Mix it in with the coffee and sugar for a delicious twist. Absolutely! These cupcakes are perfect for fall gatherings. Their warm spices and pumpkin flavor fit the season well. Serve them at parties, or enjoy them at home. They make a great treat for friends and family. Everyone will love them! You learned how to make delightful pumpkin spice latte cupcakes. We covered necessary ingredients, step-by-step baking, and frosting tips. Remember, avoiding common mistakes leads to better results. You can also try variations like gluten-free or vegan options. Store your cupcakes properly to keep them fresh for longer. With these tips and recipes, your cupcakes are perfect for any fall gathering. Enjoy sharing your sweet treats with everyone. Happy baking!

Pumpkin Spice Latte Cupcakes

Indulge in fall flavors with these delightful Pumpkin Spice Latte Cupcakes! Perfectly spiced and topped with a creamy coffee frosting, these treats are a must-try for any dessert lover. With simple ingredients and easy steps, you can create 12 scrumptious cupcakes that pair wonderfully with your favorite warm drink. Click to discover the full recipe and bring the cozy taste of autumn to your kitchen!
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Ingredients
  

1 ½ Tassen Allzweckmehl

1 Teelöffel Backpulver

½ Teelöffel Natron

½ Teelöffel Salz

1 Teelöffel gemahlener Zimt

½ Teelöffel gemahlene Muskatnuss

½ Teelöffel gemahlener Ingwer

½ Tasse ungesalzene Butter, weich

1 Tasse Kristallzucker

2 große Eier

1 Teelöffel Vanilleextrakt

1 Tasse Kürbispüree

½ Tasse gebrühter Kaffee, abgekühlt

½ Tasse Milch

Für das Topping:

1 Tasse ungesalzene Butter, weich

4 Tassen Puderzucker

2 Esslöffel gebrühter Kaffee, abgekühlt

1 Teelöffel Vanilleextrakt

Eine Prise Salz

Gemahlener Zimt zum Bestreuen

Instructions
 

Heizen Sie Ihren Ofen auf 175°C (350°F) vor und legen Sie ein Muffinblech mit Cupcake-Förmchen aus.

    In einer mittelgroßen Schüssel das Mehl, Backpulver, Natron, Salz, Zimt, Muskatnuss und Ingwer gut vermengen. Beiseite stellen.

      In einer großen Schüssel die weiche Butter und den Kristallzucker mit einem Handmixer etwa 3-4 Minuten cremig schlagen, bis die Mischung leicht und fluffig ist.

        Die Eier nacheinander hinzufügen und nach jeder Zugabe gut verrühren. Dann Vanilleextrakt und Kürbispüree einrühren, bis alles gut vermischt ist.

          Die trockenen Zutaten schrittweise zur feuchten Mischung geben, abwechselnd mit dem abgekühlten Kaffee und der Milch. Rühren Sie, bis alles gerade so verbunden ist, und vermeiden Sie Übermischung.

            Den Teig gleichmäßig in die Cupcake-Förmchen verteilen, sodass sie etwa zu zwei Dritteln gefüllt sind.

              Im vorgeheizten Ofen 18-20 Minuten backen oder bis ein Zahnstocher in der Mitte sauber herauskommt. Lassen Sie die Cupcakes 5 Minuten in der Form abkühlen, bevor Sie sie auf ein Kuchengitter zum vollständigen Abkühlen legen.

                Für das Topping die weiche Butter cremig aufschlagen. Nach und nach den Puderzucker hinzufügen und vermischen, bis er glatt ist. Gebrühten Kaffee, Vanilleextrakt und Salz hinzufügen und schlagen, bis es leicht und fluffig ist.

                  Sobald die Cupcakes vollständig abgekühlt sind, jeden großzügig mit dem Topping versehen und leicht mit gemahlenem Zimt bestreuen, um einen zusätzlichen Hauch von Würze hinzuzufügen.

                    - Servierempfehlung: Diese Cupcakes passen perfekt zu einer Tasse heißem Kaffee oder Tee! Dekorieren Sie den Plattenteller mit gerösteten Kürbiskernen für einen festlichen Look.