Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes! These are especially good when made with my Homemade Pumpkin Spice! Drizzled with caramel, these cupcakes are keeping with this pumpkin spice season.
Pumpkin Spice Latte Cupcakes
Fall is my favorite season, and it slowly is becoming synonymous with pumpkin spice season. Since 2003, the Pumpkin Spice Latte has become an iconic drink that screams, and tastes, fall! Since that craze, everything is coming up pumpkin spice! Check out my Pumpkin Sweet Rolls or Puff Pastry with Pumpkin Filling.
Pumpkin Spice Latte Cupcakes Recipe
There are a couple of distinctive ingredients in this fantastic cupcake recipe and the first is espresso powder. I really wanted this cupcake to be reminiscent of an actual pumpkin spice latte, so I knew that coffee had to be incorporated somehow! The espresso powder is the perfect way to do that, as it enhances the pumpkin flavor while adding its own unique charm.
The other fun ingredient is pumpkin pie spice. This is basically the perfectly formulated blend of all those amazing fall spices, like nutmeg, ginger, cloves, and cinnamon. Make your own Homemade Pumpkin Pie Spice to have on hand for all your Fall recipes! And, of course, I couldn’t have a cupcake without frosting!
Pumpkin Spice Latte Cupcakes
- 3 cups all-purpose flour
- 1 tablespoon espresso powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 cups heavy cream, chilled
- ¼ cup confectioner's sugar
- ground cinnamon, for dusting
- caramel sauce, for drizzling
- Preheat the oven to 350°F. Line cupcake pans with paper liners.
- In a medium bowl, combine the dry ingredients; flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt. Stir together and set aside.
- In the bowl of a stand mixer, blend together the pumpkin, granulated sugar, brown sugar, and oil.
- Add the eggs one at a time, beating well after each addition.
- With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
- Fill the cupcake liners ¾ full. Bake until the cupcakes are golden, about 18-20 minutes. Cool on a wire rack for 10 minutes, then remove the cupcakes from the pans.
- Place the heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment.
- Whip on medium-low then increase to high speed.
- Add in the confectioners’ sugar.
- Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a large open star tip to frost the cooled cupcakes.
- Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
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