Pumpkin Spice Latte Cupcakes

These Pumpkin Spice Latte Cupcakes with a touch of coffee, pumpkin puree and cinnamon frosting, will be your go-to pumpkin treat this fall!

Pumpkin Spice Latte Cupcakes

Hi friends! Move over PSL, there’s a new pumpkin favorite in town: our Pumpkin Spice Latte Cupcakes! If you’re a fan of our Pumpkin Bread, you’re going to love this little twist on the fall favorite with a little coffee flavor to kick things up a notch.

Pumpkin Spice Latte Cupcakes Ingredients

You probably have most of these ingredients in your pantry right now!

• Canned pumpkin
• Instant coffee
• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Ground nutmeg
• Ground cloves
• Sugar
• Light brown sugar
• Canola oil
• Eggs
• Butter
• Vanilla
• Whipping cream
• Caramel sauce

How to Make Pumpkin Spice Latte Cupcakes

Preheat oven to 350 degrees. Line your cupcake pan with cupcake liners and set aside. In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together. In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined. Add the eggs, one at a time, beating after each addition. Gradually mix in the flour mixture one cup at time, blending in after each addition. Spoon the batter into the lined baking cups, filling each about 3/4 Bake for 22 minutes. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.

How to Make Cinnamon Frosting

Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth. Scoop frosting into piping bag and frost cooled cupcakes and drizzle with caramel sauce!

Tools Used to make this Recipe:

• Cupcake Pan: I love this Wilton pan for muffins, cupcakes and more!
• Mixing Bowls: These are my favorite mixing bowls for all sorts of recipes!

For More Pumpkin Spice Recipes, Check Out:

• Pumpkin Pie Cheesecake Dip
• Easy Pumpkin Nut Bread
• Pumpkin Churro Cheesecake Bars
• Crock Pot Pumpkin Spice White Hot Chocolate

Print

Pumpkin Spice Latte Cupcakes

These Pumpkin Spice Latte Cupcakes with a touch of coffee, pumpkin puree and cinnamon frosting will be your go-to pumpkin treat this fall!

Course Dessert

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Author Kimberly Sneed

Ingredients

• 1 1/3 C flour
• 2 tsp dark roasted instant coffee
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp of ground cloves
• 1 C canned pumpkin
• 1/2 C sugar
• 1/2 C light brown sugar packed
• 1/2 C canola oil
• 2 large eggs room temp

Cinnamon Frosting Ingredients:

• 1 C unsalted sweet cream butter softened
• 4 C powdered sugar
• 1 tsp vanilla
• 5-6 tbsp heavy whipping cream
• 1 tbsp ground cinnamon
• 1 disposable piping bag with large star tip
• Caramel sauce for drizzle

Instructions

1. Preheat oven to 350 degrees.

2. Line your cupcake pan with cupcake liners and set aside.

3. In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.

4. In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.

5. Add the eggs, one at a time, beating after each addition.

6. Gradually mix in the flour mixture one cup at time, blending in after each addition.

7. Spoon the batter into the lined baking cups, filling each about 3/4 of the way.

8. Bake for 22 minutes.

9. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Cinnamon Frosting Directions:

1. Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth

2. Scoop frosting into piping bag

3. Frost the cooled cupcakes and drizzle with caramel sauce