Pumpkin Spice Latte Cupcakes are an edible version of the popular coffee drink, made with pure pumpkin and espresso, frosted with a creamy espresso buttercream frosting. For the most pumpkin flavor, the cupcakes are made with my homemade Pumpkin Pie Spice.
Pumpkin Spice Latte Cupcakes
Fall is my favorite season, and it is definitely at the point of being 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! And with these cupcakes, you can get all of the flavors of the popular drink in a cupcake form.
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 to both the cupcake and the buttercream.
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 on hand for all your Fall recipes!
Pumpkin: Look for a can of pure pumpkin (formerly labeled pumpkin puree). Pure pumpkin has no added spices to it; do not use pumpkin pie filling.
Can I Make these Cupcakes Without Espresso?
Well, if you are looking at this recipe, you are probably expecting it to have coffee in it! But, if you want to skip the coffee next time, try my Glazed Pumpkin Spice Muffins or Pumpkin Streusel Muffins. You will have all of the pumpkin spice flavors without the espresso.
How to Store Pumpkin Spice Latte Cupcakes
Although these cupcakes are best when served the same day as being baked, you can store the leftovers. Store the frosted cupcakes in an airtight container at room temperature. They will last 3-4 days. You can refrigerate the cupcakes as well, where they will last up to a week. If freezing the baked cupcakes, do this before adding the frosting. They will last up to 3 months.
More Amazing Cupcakes
Pumpkin Spice Latte Cupcakes
- 3 cups (375 g) 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) pure pumpkin
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1¼ cups (2½ sticks / 284 g) unsalted butter, room temperature
- 5 cups (625 g) confectioners' sugar
- 2 tablespoons espresso powder, more or less to taste
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, enough to reach your desired consistency
- Preheat the oven to 350°F. Line muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, 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 20-22 minutes. Let them cool on a wire rack for 10 minutes; then, remove the cupcakes from the pans to cool completely.
- In a stand mixer with the paddle attachment, cream butter on medium speed until smooth.
- With the mixer on low speed, slowly add the confectioners' sugar, one cup at a time, until incorporated.
- Mix in the espresso powder and vanilla.
- Add the milk, starting with 2 tablespoons. Turn the mixer up to medium-high and beat until light and fluffy, approximately 5 to 8 minutes. If the buttercream is too dry, add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
- Pipe (or spread) the buttercream on top of the cooled cupcakes.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
How many cupcakes does this recipe yield?
Your recipes grabbed my attention. Looking forward to receiving them
Does the whipped frosting stay firm while out of the fridge?
I have a question, Amanda. For the whipped topping, you say to add in the confectioners’ sugar 1/4 cup at a time, but the recipe only calls for 1/4 cup. What am I missing?
Sorry! Updated the instructions for you. It’s just 1/4 cup.
Could this be turned into a bunt cake?
I’m sure it could. 🙂
I’m making these for a friend who cannot eat canned pumpkin. Can you suggest a substitute for the pumpkin?