Pumpkin Spice Latte Cupcake Recipe Moist

So, you’re looking for that cozy fall vibe but also want cake, and maybe a little coffee kick, all rolled into one glorious bite, huh? Friend, I hear you. We’ve all been there, dreaming of pumpkin spice everything but sometimes a latte just isn’t enough to satisfy that deep, soul-level craving. Enter: the **Pumpkin Spice Latte Cupcake**. It’s like your favorite autumn drink decided to get all dressed up and become an actual, edible hug. And guess what? We’re making it moist. Like, *really* moist. Get ready to have your taste buds do a happy dance!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *another* pumpkin cupcake recipe. This is the one that will make you feel like a domestic goddess (or god, no judgment here!) without actually breaking a sweat. Why is it so fantastic, you ask? Because:

• It’s basically your favorite fall drink, but in a much more acceptable, eat-it-for-breakfast-without-judgement form.
• It’s genuinely moist. Like, **actually moist**, not just “said it was moist” moist. We’re talking melt-in-your-mouth perfection.
• Super easy, even if your culinary skills peak at toast. I mean, I didn’t mess it up, and that’s saying something.
• It’s got that perfect balance of sweet pumpkin, warm spices, and a subtle coffee kick that screams “autumn cozy.”
• You can totally impress your friends with these. Or, let’s be honest, just eat them all yourself. Your call.

Ingredients You’ll Need

Gather ’round, buttercups! Here’s what you’ll need to make these little pumpkin-spiced dreams a reality. Don’t worry, nothing too fancy, promise.

For the Moist Cupcakes:

• 1 ½ cups All-Purpose Flour: The backbone of our deliciousness.
• 1 tsp Baking Soda & ½ tsp Baking Powder: Our dynamic duo for lift and fluffiness. Don’t skip ’em!
• 1 tsp Pumpkin Pie Spice: Hello, fall! Make sure it’s fresh for maximum impact.
• ½ tsp Ground Cinnamon: Because more spice is always a good idea.
• ¼ tsp Salt: Just a pinch to make everything else sing.
• ½ cup (1 stick) Unsalted Butter, melted: Adds richness and moisture.
• ¾ cup Granulated Sugar: For sweetness, duh.
• ½ cup Packed Light Brown Sugar: Extra moisture and that lovely molasses note.
• 1 large Egg: Our binder. Give it a quick whisk before adding.
• ½ cup Canned Pumpkin Puree: **NOT** pumpkin pie filling! Seriously, read the label.
• ¼ cup Whole Milk (or any milk you prefer): Adds tenderness.
• ¼ cup Strong Brewed Coffee or Espresso, cooled: This is where the “Latte” magic happens!
• 1 tsp Vanilla Extract: Because everything’s better with vanilla.

For the Dreamy Cream Cheese Coffee Frosting:

• 4 oz (½ block) Cream Cheese, softened: Take it out of the fridge early, okay?
• ½ cup (1 stick) Unsalted Butter, softened: Again, softened! Room temp is key.
• 2 ½ – 3 cups Powdered Sugar: Sifted is best to avoid lumps, but I won’t tell if you don’t.
• ½ tsp Pumpkin Pie Spice: For that extra autumnal kiss.
• 1 tsp Vanilla Extract: More vanilla, because we can.
• 1-2 tbsp Strong Brewed Coffee or Espresso, cooled: To make it a true PSL frosting!
• Pinch of Salt: To balance the sweetness.

Step-by-Step Instructions

Alright, apron on! Let’s get baking. These steps are super easy, I promise.

1. Get Prepped: Preheat your oven to **350°F (175°C)**. Line a 12-cup muffin tin with paper liners. Don’t skip the liners unless you enjoy scraping.
2. Mix the Dry Stuff: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set it aside for a sec.
3. Combine the Wet Magic: In a separate, larger bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Then, crack in your egg and whisk until fully combined. Stir in the pumpkin puree, milk, cooled coffee, and vanilla extract until everything is nicely incorporated.
4. Bring Them Together: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) **just until combined**. **DO NOT OVERMIX!** Lumps are okay, I swear. Overmixing makes tough cupcakes, and we want moist ones!
5. Fill ‘Em Up: Divide the batter evenly among your 12 prepared muffin cups, filling each about two-thirds full.
6. Bake Time!: Pop them into your preheated oven and bake for **18-22 minutes**, or until a wooden skewer inserted into the center comes out clean.
7. Cool Down: Let the cupcakes cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to **cool completely** before even thinking about frosting. This is crucial, my friend.
8. Whip the Frosting: While the cupcakes are cooling, grab your softened cream cheese and butter. Beat them together in a stand mixer (or with a hand mixer) on medium speed until smooth and creamy.
9. Sweeten and Spice: Gradually add the powdered sugar, a cup at a time, mixing on low until incorporated, then bump up the speed to medium. Stir in the pumpkin pie spice, vanilla extract, a pinch of salt, and 1 tablespoon of the cooled coffee. Beat until light and fluffy. If your frosting seems too thick, add the remaining tablespoon of coffee. If it’s too thin, add a bit more powdered sugar.
10. Frost and Feast: Once your cupcakes are completely cool, pipe or spread the dreamy frosting on top. A little sprinkle of extra pumpkin pie spice or cinnamon on top makes them look extra fancy!

Common Mistakes to Avoid

Listen, we’ve all been there. Baking can be a minefield of “oops” moments. Here are a few to dodge like a pro:

• Overmixing the Batter: This is the cardinal sin of cupcake making. You want moist, tender cupcakes, not dense, chewy hockey pucks. Mix **just until no dry streaks remain**. A few lumps are perfectly fine!
• Using Pumpkin Pie Filling: I cannot stress this enough. **Pumpkin puree** is just cooked, mashed pumpkin. **Pumpkin pie filling** has added spices and sugar, and it will throw off your recipe big time. Read the label!
• Frosting Warm Cupcakes: Rookie mistake! Unless you’re going for a sad, melted puddle of frosting, let those babies cool down completely. **Seriously, completely.**
• Not Preheating Your Oven: Patience is a virtue, especially in baking. A properly preheated oven ensures even baking from the get-go. Otherwise, your cupcakes might take longer and have a weird texture.
• Forgetting the Coffee: It’s a PSL cupcake, not just a PS cupcake! The coffee adds a depth of flavor that takes these from “good” to “OMG, where have you been all my life?!”

Alternatives & Substitutions

Life’s about options, right? Here are a few swaps if you’re missing an ingredient or just want to experiment:

• Milk: Any milk will work! Almond, oat, soy – go nuts (pun intended!). Whole milk just gives a richer texture.
• Butter for Oil: In the cupcakes, you can use an equal amount of vegetable oil instead of melted butter for an even lighter texture. Or, if you prefer, you can use a neutral oil like canola.
• Coffee: If you’re not a coffee person (gasp!), you can substitute the coffee in the batter with more milk or even apple cider for a different fall twist. For the frosting, just use more vanilla or a splash of milk instead.
• Pumpkin Pie Spice: No pre-made mix? No problem! Make your own: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a tiny pinch of cloves or allspice. Boom!
• Cream Cheese Frosting: If cream cheese isn’t your jam, you can totally just make a classic buttercream and add the coffee and pumpkin pie spice. Still delicious!

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers! (Mostly.)

1. Can I use fresh pumpkin instead of canned? Well, technically yes, but you’ll need to cook, mash, and drain it really well first. Canned is just easier, IMO, and who needs extra drama in the kitchen?
2. How long do these cupcakes last? In my house? About an hour. Realistically, they’ll stay good for 3-4 days in an airtight container in the fridge because of the cream cheese frosting.
3. Can I make them gluten-free? Absolutely! Just swap out the all-purpose flour for a good 1:1 gluten-free baking flour blend. Make sure it has xanthan gum in it.
4. Why is my frosting runny? Ah, a common conundrum! It’s usually because your butter or cream cheese wasn’t cold enough to begin with, or you added too much liquid. Make sure your butter/cream cheese is only *just* softened, and add the coffee a tiny bit at a time. If it’s too thin, a bit more sifted powdered sugar can help.
5. Can I make these into a cake instead of cupcakes? You bet! Pour the batter into an 8 or 9-inch round cake pan or a 9×13 inch pan. Just keep an eye on the baking time; it’ll likely be longer for a cake.
6. Do I *have* to use coffee in the recipe? Nope, you don’t *have* to, but then it’s just a pumpkin spice cupcake, not a PSL cupcake! The coffee really gives it that authentic “latte” kick and depth of flavor. If you’re super against it, use milk instead.
7. Can I make the batter ahead of time? You can mix the dry ingredients and wet ingredients separately and store them in the fridge overnight. But once you combine them, bake fairly soon after for the best results, as the leavening agents start working.

Final Thoughts

So there you have it, your new favorite fall (or anytime, let’s be real) treat. You’ve officially conquered the art of the moist, flavorful Pumpkin Spice Latte Cupcake. Go forth and bake, my friend! Now you have a legitimate excuse to indulge in all things cozy and delicious. Don’t forget to share with your favorite people (or, you know, just hoard them all for yourself – I won’t tell). You’ve basically conquered autumn in cupcake form. Pat yourself on the back, you deserve it!