Pumpkin Spice Latte Cupcakes

Method

20 min prep · 18 min cook

1. 1

   Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.

2. 2

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

   All-purpose flourGranulated sugarBrown sugarBaking powderBaking sodaCinnamonNutmegSalt
3. 3

   In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and instant coffee until well combined.

   Pumpkin pureePlant-based milkVegetable oilVanilla extractInstant coffee granules
4. 4

   Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Divide the batter evenly among the 12 cupcake liners.

6. 6

   Allow cupcakes to cool completely before frosting.

7. 7

   For the frosting, beat together the vegan butter, powdered sugar, vanilla extract, and espresso until smooth. If the frosting is too thick, add plant-based milk a tablespoon at a time until the desired consistency is reached.

   Granulated sugarBrown sugarPlant-based milkVanilla extract
8. 8

   Frost the cooled cupcakes and serve.

Courses: Dessert

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