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

Pumpkin Spice Latte Cupcakes

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

Course Dessert
Cuisine American
Keyword Pumpkin Spice Latte Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Amanda Rettke--iambaker.net

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

  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 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

  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.