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.

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

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.

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

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!

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

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

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!

Ingredients

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

Whipped Topping

  • 2 cups heavy cream, chilled
  • ¼ cup confectioner's sugar
  • ground cinnamon, for dusting
  • caramel sauce, for drizzling

Instructions

  • 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.

Whipped Topping

  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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?

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