Get ready to indulge in the epitome of fall flavors with these delightful Pumpkin Spice Latte Cupcakes! Embrace the cozy essence of autumn with each moist and tender bite of these cupcakes, lovingly infused with aromatic pumpkin spice and a touch of espresso. Topped with a luscious swirl of coffee-infused frosting, these cupcakes are the perfect treat to celebrate the magic of the season.
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Why you will love these pumpkin spice latte cupcakes
Indulge in the epitome of fall bliss with our Pumpkin Spice Latte Cupcakes recipe! These moist and tender cupcakes are infused with aromatic pumpkin spice and a touch of espresso, topped with a luscious coffee-infused frosting.
Discover FAQs, ingredient notes, tips & tricks, and detailed instructions to create the perfect cupcakes. Plus, find storage and freezing tips to keep the goodness lasting longer. Celebrate the magic of the season with each delightful bite of these Pumpkin Spice Latte Cupcakes – a cupcake lovers’ dream come true!
For more cupcake recipes try my tiramisu cupcakes, caramel latte cupcakes or snickers cupcakes.
Ingredient Notes
- Pumpkin Pie Spice: This essential blend of cinnamon, ginger, nutmeg, and cloves adds the signature pumpkin spice flavor to the cupcakes.
- Espresso Powder: For that unmistakable coffee kick, espresso powder beautifully complements the pumpkin spice.
- Cream Cheese: Use softened cream cheese for the frosting to ensure a smooth and creamy texture.
- Unsalted butter – I like to use unsalted butter here however you can use salted butter instead just be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used light brown sugar but you can use dark brown sugar as well.
- White Sugar- I used granulated white sugar.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Eggs – I like to use a room temperature large eggs.
- Canned Pumpkin – Make sure to use pure pumpkin puree and not pumpkin pie filling since pumpkin pie filling has sugar and spices already added to it.
Step by Step Instructions
Before you start: Preheat the oven to 350F/177C. Line a 12 cup muffin pan with paper liners
Step 1:Whisk the dry ingredients. In a large bowl stir all the dry ingredients until well combined.
Step 2: Beat the butter and sugar. Beat the butter and sugar on high for 3 minutes. It will become very light in color almost white. Next, add in the vanilla, lemon extract, eggs and egg white. Mix well.
Step 3: Mix in the buttermilk and milk. Alternate the dry ingredients with the wet. Scoop the batter into the pan. Using an ice cream scoop pour batter into cupcake liners about 2/3 full with batter.
Step 4: Bake the cupcakes. Bake for 22-25 mins or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely before frosting.
How to prepare the whipped cream frosting
Step 1:Beat the heavy whipping cream. In the bowl of your stand mixer or in a large bowl with a handheld mixer beat the chilled heavy cream until soft peaks form.
Step 2:Add the confectioners sugar and vanilla extract. At the soft peaks stage add the vanilla extract and sifted confectioners sugar and beat for 4-5 mins until stiff peaks form.
Keep the prepared frosting in the refrigerator until ready to use.
How to assemble the Pumpkin Spice Latte Cupcakes
Step 1:Transfer the frosting to a piping bag and pipe a big dollop on top of each cupcake.
Step 2: Drizzle the cupcakes with the salted caramel sauce and enjoy!
Tips & Tricks
- Spoon and level your flour: Make sure to spoon measure your flour. This means using a spoon to fluff the flour first, then spooning it into your measuring cup.
- Use room temperature eggs: Using room temperature eggs would ensure that eggs whip correctly.Place the egg whites in a mason jar and seal the top. Submerge the jar in a bowl of hot tap water for 5-10 minutes until the egg whites are warm.
- Mix the batter gently: If you mix it too vigorously, you will deflate the air in the batter and then the cupcakes won’t rise.
- Use a cookie scoop: Using a cookie scoop will allow you to fill the liners easily and ensure all the cupcakes are the same size.
- Don’t over bake the cupcakes: Over baking will result in dry and crumbly crumb.
- Wait until they cool to frost: You must wait for the cupcakes to cool completely before frosting them, otherwise the frosting will literally melt right off the cake!
- Use cold heavy whipping cream. Make sure to use really cold heavy whipping cream otherwise it wont whip to stiff peak stage
FAQ’s
Can I use espresso instead of the instant coffee powder ?
Yes! You can use really strong brewed espresso. I used instant coffee here as thats easily available everywhere.
Can I substitute the buttermilk in the cupcakes?
Yes! Use sour cream or plain yoghurt.
Can these be made into a layered cake?
Yes it can! Just double the recipe. It will make three 8 inch cake layers when doubled.
Can I use canned pumpkin puree in the cupcakes?
Absolutely! Canned pumpkin puree works wonders in this recipe. Opt for 100% pure pumpkin without any added sugars or spices.
How to store and Freeze pumpkin spice latte cupcakes
Store these pumpkin spice latte cupcakes in an airtight container in the refrigerator for up to 5 days.
Let the cupcakes come to room temperature before enjoying.
FREEZING
You can freeze the cupcakes before decorating. Wrap the cupcakes individually in plastic wrap or store them together in a freezer safe bag. Freeze up to 30 days.
Let them thaw for 1-2 hours before decorating.
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Pumpkin Spice Latte Cupcakes
Equipment
- Stand Mixer
- 12 cup muffin pan
Ingredients
For the Cupcakes:
- ¼ cup neutral oil
- ¼ cup melted butter
- ½ cup light brown sugar
- ¼ cup white sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp salt
For the Frosting:
- 8 oz cream cheese at room temperature
- ½ cup butter at room temperature
- 1 tbsp instant espresso powder
- ½ cup heavy whipping cream
- 1 ½ cup confectioners’ sugar
- ¼ cup salted caramel sauce
Instructions
For the frosting:
- In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, instant coffee and heavy cream. Beat on medium-high speed until combined and creamy.
For the cupcakes:
- Preheat oven to 350F/180C. Line a 12 cup muffin tin with liners.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, oil and both sugars together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, pumpkin puree and vanilla extract. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Mix the flour, baking soda, baking powder ,pumpkin pie spice and salt in a small bowl and set aside.
- Add the dry ingredients into the wet ingredients and mix on medium speed until well combined..
- Spoon batter evenly into the prepared pan, filling them about 2/3 full. Bake for about 20-22 minutes.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely.
- Once cooled, frost the cupcakes with the prepared frosting and drizzle salted caramel sauce on top.
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