Pumpkin Spice Latte Cupcakes
User Reviews
4.7
Pumpkin Spice Latte Cupcakes
Description
The cupcakes are made from a batter blending all-purpose flour with espresso powder, baking powder, baking soda, salt, and classic warm spices like cinnamon, nutmeg, and cloves. Canned pumpkin and both granulated and dark brown sugars provide moistness and sweet depth, while vegetable oil and eggs contribute tenderness and structure.
After baking, the cupcakes are brushed with brewed coffee to intensify the latte flavor and keep the tops moist. The frosting combines room-temperature cream cheese with sugar, vanilla, and heavy cream whipped into a light, smooth texture, offering a tangy contrast to the spiced cake.
The cupcakes are garnished with cinnamon and caramel sauce, reinforcing the traditional autumn spice profile. They serve well as a seasonal dessert or festive treat, balancing rich, creamy frosting with warmly spiced, moist cake.
A note on frosting quantity: more frosting can be used according to preference, and the recipe yields some leftover frosting, allowing for generous topping if desired.
Ingredients
For the Cupcakes:
- 1⅓ cups all-purpose flour
- 4½ teaspoons espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch nutmeg ground
- Pinch ground cloves
- ¾ cup pumpkin canned
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup vegetable oil
- 2 egg
- ¼ cup brewed coffee for brushing
For the Frosting:
- 8 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 cups heavy cream
To Garnish:
- cinnamon
- caramel sauce
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
- In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
- Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. While the cupcakes are still warm, brush the tops with the brewed coffee. Let each coat soak in before applying the next. Allow the cupcakes to cool completely before frosting.
- Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.
- Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with cinnamon and drizzle with caramel sauce, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
- You can scale down the frosting if you prefer less topping; this recipe leaves some frosting leftover.
- The espresso powder in the batter and coffee brushed on the cupcakes help create an authentic pumpkin spice latte flavor.
- Use canned pumpkin for consistent texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 102mg | 34% |
| Sodium | 314mg | 13% |
| Potassium | 180mg | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 3270IU | 65% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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