These Pumpkin Spice Latte Cupcake Recipe are perfect for Fall and Thanksgiving! They're loaded with pumpkin, pumpkin pie spice and topped off Pumpkin Spice Coffee Creamer.
Looking for more Pumpkin Dessert Recipes? Try these Vegan Pumpkin Brownies, Pumpkin Chocolate Chip Bread, Pumpkin Ice Cream, and Pumpkin Oatmeal.
Substitutions
- Dairy-free option: Substitute the butter with a dairy-free margarine and the milk with almond or oat milk. Make sure your coffee creamer is dairy-free too!
- Gluten-free variation: Use a gluten-free all-purpose flour blend instead of regular flour.
- If you have pumpkin pie filling instead of puree, keep in mind that it’s pre-spiced and sweetened. Reduce the amount of spices and sugar in the recipe to balance the flavor.
- Frosting: For a twist, swap the coffee frosting for cream cheese frosting or buttercream frosting. For simpler version, whip whipping cream with a little sugar until stiff peaks form. Use this as a light and airy topping, piped with a pastry bag.
Variations
- Extra espresso: For a more intense coffee flavor, you can increase the amount of espresso powder to 3 tablespoons.
- Spiced icing: For an extra spicy kick, add a pinch of cinnamon, nutmeg or pumpkin pie spice to the icing.You can add cloves or a bit more ginger to enhance the depth of flavor. Just be careful not to overpower the overall taste of the cakes.
Storage
- If you have any leftovers (though we doubt it!), these Pumpkin Spice Latte Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- If you want them to last longer, store them in the fridge for up to a week. Just be sure to bring them to room temperature before serving for the best flavor and texture.
Top Tips
- It's best to use canned pumpkin puree over the homemade recipe because it's consistent in flavor and texture, making it more foolproof.
- Use an ice cream scooper to transfer cupcake batter to the baking cup for uniformed cupcakes.
- Place a dish towel over the bowl of the stand mixer when adding granulated sugar. This prevents a sugar explosion.
- Use a decorative tip with a pastry bag to pipe the frosting beautifully. For a professional touch, try adding a drizzle of caramel sauce or a sprinkle of light brown sugar on top of the frosted cupcakes.
Ingredients
Listed below are all the ingredients you will need:
- butter
- brown sugar
- sugar
- vanilla extract
- eggs
- can pumpkin puree
- all-purpose flour
- baking powder
- pumpkin pie spice
- ground cinnamon
- baking soda
- salt
- milk
- instant espresso powder
For the Icing:
- butter
- powdered sugar
- vanilla extract
- pumpkin spice coffee creamer
Instructions
Preheat oven to 350 degrees and line a cupcake pan with paper liners. In a large bowl, beat together the butter and sugars until light and fluffy, then add the vanilla. Add the eggs, one at a time, beating between each addition. Then add the pumpkin and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.
Add ⅓ of the dry mixture to the pumpkin mixture and mix until combined. Add another ⅓ of the flour mixture and beat until combined.
Pour in half the milk and mix again. Add the remaining flour and mix, then pour in the remaining milk and beat again until combined. Next, pour the espresso powder into the batter and mix until combined.
Spoon an even amount of batter into each of the cupcake liners and bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
To make the coffee frosting, whip together the butter, powdered sugar, vanilla, and coffee creamer until stiff peaks form.
Pipe the mixture on top of each cooled cupcake and sprinkle a small amount of pumpkin pie spice over the top of the cupcakes before serving.
FAQ
Pumpkin Spice Latte Cupcake Recipe
Ingredients
- 2 sticks 1 cup butter, softened to room temperature
- 1 cup brown sugar packed
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 15- ounce can pumpkin puree
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 2 tablespoons instant espresso powder
For the Icing:
- 2 sticks 1 cup butter, softened to room temperature
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pumpkin spice coffee creamer
Instructions
- Preheat oven to 350 degrees and line a cupcake pan with paper liners
- In a large bowl, beat together the butters and sugars until light and fluffy. Add the vanilla.
- Add the eggs, one at a time, beating between each addition.
- Add the pumpkin and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.
- Add ⅓ of the dry mixture to the pumpkin mixture and mix until combined. Add another ⅓ of the flour mixture and mix. Pour in half the milk and mix again, and add the remaining flour and mix until combined. Pour in the remaining milk and beat until combined.
- Pour the espresso powder into the batter and mix until combined.
- Spoon an even amount of batter into each of the cupcake liners and bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the cupcakes comes out clean.
- Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire cooling rack to cool completely.
- To make the icing, beat together the butter, powdered sugar, vanilla, and coffee creamer until well combined. Pipe the mixture on top of each cooled cupcake and sprinkle a small amount of pumpkin pie spice over the top of the cupcakes before serving.
Claire M says
Yum! I love the coffee frosting.