Pumpkin Spice Latte Cupcakes

filed under: Cupcakes on October 20, 2016
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  • Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes!

    If you love Pumpkin Spice Latte's, you are going to love these perfect cupcakes!

     

    There are a couple distinctive ingredients in this fantastic couple 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 it’s own unique charm.
    If you love Pumpkin Spice Latte's, you are going to love these perfect cupcakes!

    The other fun ingredient is pumpkin pie spice. This is basically the perfectly formulated blend of all those amazing fall spices, like nutmeg, all-spice, and cinnamon.

    Pumpkin Spice Latte Cupcakes
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes!

    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Spice Latte Cupcakes
    Servings: 12 cupcakes
    Author: Amanda Rettke
    Ingredients
    Cupcakes
    • 3 cups all-purpose flour
    • 1 tbsp. espresso powder
    • 2 tsp. baking soda
    • 2 tsp. baking powder
    • 2 tsp. pumpkin pie spice
    • 1 tsp. salt
    • 1 15 oz. can pumpkin puree
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 1 cup vegetable oil
    • 4 large eggs, room temperature
    Whipped Topping
    • 2 cups heavy cream chilled
    • ¼ cup confectioners’ sugar
    • Ground cinnamon for dusting
    • Caramel sauce
    Instructions
    1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
    2. 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.

    3. In the bowl of a stand mixer, blend together the pumpkin, granulated sugar, brown sugar, and oil.
    4. Add the eggs one at a time, beating well after each addition.
    5. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
    6. Fill the cupcake liners 3/4 full. Bake until the cupcakes are golden, about 18-20 minutes. Cool on wire rack for 10 minutes, then remove the cupcakes from the pans.

    Whipped Topping
    1. Place the heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment.

    2. Whip on medium-low then increase to high speed.
    3. Add in the confectioners’ sugar.

    4. 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.

    5. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

    If you love Pumpkin Spice Latte's, you are going to love these perfect cupcakes!

    I promise, once you try these Pumpkin Spice Latte Cupcakes you will be hooked!

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    Comments

  • Harmony says:

    How many cupcakes does this recipe yield?

  • Carol says:

    Your recipes grabbed my attention. Looking forward to receiving them

  • Chastin Padgett says:

    Does the whipped frosting stay firm while out of the fridge?

  • Tricia says:

    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?

    • Amanda says:

      Sorry! Updated the instructions for you. It’s just 1/4 cup.

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