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pumpkin spice cupcake on a cutting board
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Pumpkin Spice Latte Cupcakes

Prep Time15 mins
Cook Time22 mins
Keyword: pumpkin spice latte cupcakes
Servings: 24 cupcakes
Author: Lainey


  • 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


  • 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.
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