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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes by @browneyedbaker :: www.browneyedbaker.com

I’ve made mention before that I’m not the biggest coffee fan; I’m coming around to it, but I certainly don’t crave it or make a habit of drinking it on a daily basis. However, I do love coffee-flavored baked goods. So weird, right?! It also so happens that I love pumpkin… and sky-high clouds of frosting. It’s been years since I first started seeing versions of Starbucks’ popular pumpkin spice latte in cupcake form. I finally whipped up a batch of my own this week and, seriously, I could eat the entire dozen all by myself. No help required. These taste like spiced pumpkin cupcakes spiked with a shot of coffee and topped with perhaps the most amazing whipped cream frosting to ever touch my lips.

Pumpkin Spice Latte Cupcakes by @browneyedbaker :: www.browneyedbaker.com

If you’ve made my traditional pumpkin cupcakes with cream cheese frosting, you know they are absolutely bursting with pumpkin flavor; it’s front and center. These pumpkin spice latte cupcakes are a little different in that pumpkin shares the stage with coffee, but the combination of the two is just fabulous together. It’s perfectly balanced and the frosting is the ultimate complement. The traditional drink is usually topped with fresh whipped cream, and while plain ol’ sweetened whipped cream is great for topping drinks, fruit and pie, I like something with a little more substance for my cupcakes.

Pumpkin Spice Latte Cupcakes by @browneyedbaker :: www.browneyedbaker.com

I wanted a frosting that tasted predominantly like whipped cream, but that had some oomph to it so I could pile it high in pretty swirls on top of the cupcakes. I added cream cheese to the frosting before whipping it into peaks; this turned out to be perfect. You can taste just a hint of the cream cheese (and we all know how perfect it is with pumpkin!) and the heavy cream whipped up into wonderful billowy peaks that stayed perfectly stiff when I piped it. Success!

Pumpkin Spice Latte Cupcakes by @browneyedbaker :: www.browneyedbaker.com

Throw a little sprinkle of cinnamon and a drizzle of caramel on top, and you’ve got a serious masterpiece.

I may have just found my favorite fall cupcake. I’m in love… and I don’t want to share!

Pumpkin Spice Latte Cupcakes by @browneyedbaker :: www.browneyedbaker.com

(I totally got frosting all over my nose when I bit into that cupcake!)

One year ago: Pumpkin Seed Brittle with Vanilla Bean and Cardamom
Two years ago: Creamy Potato and Leek Soup
Three years ago: The Best Chocolate Buttercream for Cupcakes

Pumpkin Spice Latte Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 18 to 22 minutes

Total Time: 1 hour

A riff on the popular Starbucks drink.. coffee-infused pumpkin cupcakes brushed with coffee and topped with whipped cream frosting.

Ingredients:

For the Cupcakes:
1⅓ cups all-purpose flour
4½ teaspoons espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
2 eggs
¼ cup brewed coffee, for brushing

For the Frosting:
8 ounces cream cheese, at room temperature
½ cup granulated sugar
1½ teaspoons vanilla extract
2 cups heavy cream

To Garnish:
Cinnamon
Caramel Sauce

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. While the cupcakes are still warm, brush the tops with the brewed coffee. Let each coat soak in before applying the next. Allow the cupcakes to cool completely before frosting.

5. Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.

6. Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with cinnamon and drizzle with caramel sauce, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Note: I had a little bit of frosting leftover, and as you can see, I piled it high on each cupcake. I always believe that more is better when it comes to frosting, but if you prefer less, you can scale it down.

(Cupcakes adapted from Tracey's Culinary Adventures; Frosting adapted from Allrecipes.com)

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94 Responses to “Pumpkin Spice Latte Cupcakes”

  1. Kelster on October 23, 2013 at 12:38 am

    These look amazing! I don’t drink coffee but I love coffee flavoured desserts. I recently learned there’s no pumpkin in Starbucks pumpkin spice lattes. Made sense after I thought about it.

    Reply

  2. Vika on October 23, 2013 at 12:41 am

    So Gorgeous! I NEED to try these right away!:)

    Reply

  3. Sarah | The Sugar Hit on October 23, 2013 at 12:42 am

    That frosting looks AMAZING!! And I love the recipe – perfectly subtle, and not too sweet. These look so great.

    Reply

  4. Olivia at ohmy Olivia on October 23, 2013 at 12:52 am

    These look delicious! I love pumpkin for autumn, and these look literally perfect xo

    Reply

  5. Averie @ Averie Cooks on October 23, 2013 at 1:22 am

    Coffee-flavored baked goods are so good, just a hint of coffee really brings out chocolate flavors especially and the fact these are PSL-flavored, I love the sounds!

    And the frosting – whipped creamy-ish with just a hint of the cream cheese sounds stellar. And the caramel drizzle. Wow.

    Pinned!

    Reply

  6. Victoria Bakes on October 23, 2013 at 1:29 am

    i had been looking for something new to bake with pumpkin… you are always coming up with fantastic recipes.. gonna try this!

    Reply

  7. Johlene on October 23, 2013 at 3:20 am

    This is a 1st for me.. pumpkin & coffee together in a recipe!! I love different.. and this is definitely different.. great idea, thanks for sharing :-) Xx

    Reply

  8. Nads D on October 23, 2013 at 3:21 am

    I never thought of putting pumpkin and latte together, but these look delicious :)

    Reply

  9. Becca @ Crumbs on October 23, 2013 at 3:23 am

    The swirls look gorgeous and I imagine the cream cheese is divine. I really wanted to try the Starbucks PSL but now its on offer in cake form that might take the lead!

    Reply

  10. Megan - The Emotional Baker on October 23, 2013 at 5:19 am

    Yum! I love the looks of that frosting especially with the cinnamon and caramel.

    Reply

  11. Stacy | Wicked Good Kitchen on October 23, 2013 at 6:23 am

    Wow! Michelle, these cupcakes are da bombe! Everything about them is just pure perfection! Love the cupcake flavors, the frosting with the cream cheese and whipped cream (saw similar recipe floating around at Pinterest and I can’t wait to make it). Even the topping with the cinnamon and caramel is like a Starbuck’s PSL! Girl, this is your cupcake hat-trick! Thanks for sharing. Pinning (of course)!

    Reply

  12. Lauren at Keep It Sweet on October 23, 2013 at 7:18 am

    I totally agree with you about more frosting being better:-) These look delicious!

    Reply

  13. Prudy @ butter, basil, and breadcrumbs on October 23, 2013 at 7:27 am

    I saw your picture of these on Instagram last night. So, so pretty. I’m a cupcake-aholic… so I need to give these a try! I just love the way the frosting looks… I wish I had your talent. Honestly. I read through this again, and I may have missed it…. but what tip do you use when piping the frosting? Not that my cupcakes will look like this, (I can’t bake to save my life).. but I’ll try anyway. It gives my family something to tease me about. :-)

    Reply

    • Michelle on October 23rd, 2013 at 10:10 am

      I used the Ateco #827 tip – it’s a jumbo open star tip. Enjoy! :)

      Reply

  14. Jennifer @ Peanut Butter and Peppers on October 23, 2013 at 8:00 am

    Holy crappers these cupcakes look amazing!!!!!!!!!!!!! Such a beautiful presentation!!

    Reply

  15. Kristi on October 23, 2013 at 9:59 am

    The frosting on these cupcakes look phenomenal!

    Reply

  16. Jessica @ A Kitchen Addiction on October 23, 2013 at 10:22 am

    Love the look of the light, airy frosting!

    Reply

  17. Pamela @ Brooklyn Farm Girl on October 23, 2013 at 10:28 am

    This looks like one heck of a delicious ice cream, especially that frosting.. I would definitely eat it with a spoon! :)

    Reply

  18. Jen on October 23, 2013 at 10:30 am

    These look amazing! I want to make them this weekend for a party. I do have a question. None of my local stores carry espresso powder. And I don’t have time to order it. Is there any kind of substitution I can use?

    Reply

    • Michelle on October 23rd, 2013 at 10:34 am

      Hi Jen, You can substitute instant coffee powder in its place; just be sure not to use regular ground coffee, or it won’t dissolve in the cupcakes.

      Reply

  19. Cate @ Chez CateyLou on October 23, 2013 at 11:23 am

    This cupcake looks perfect! The sky high icing with a caramel drizzle – heaven!!

    Reply

  20. Lisa on October 23, 2013 at 11:29 am

    These are baking now :-) I subbed G/F flour blend for the flour, coconut sugar for the dk. brown sugar and honey for the granulated sugar/oil. I knew the espresso powder we have on hand wouldn’t dissolve into the batter bur I used it “cause I had it. I tasted a wee bit of batter and it was delish so I’m thinking good things are coming from the oven today! My teens-on-the-verge-of-being-grown-ups will be super surprised when they get home…

    Reply

  21. Margaret on October 23, 2013 at 11:44 am

    Just took a pumpkin out of the oven. Now I know what to do with it. These looks AWESOME!!

    Reply

  22. Marcie @ flavor the moments on October 23, 2013 at 11:48 am

    While I don’t care for pumpkin spice lattes, I love the pumpkin coffee combo in baked goods. These look amazing with all that creamy frosting and caramel on top!

    Reply

  23. Gabby on October 23, 2013 at 12:14 pm

    How do you keep your cream cheese frosting stiff enough to decorate (as you did in the pictures above)? Mine is always very soft and creamy.

    Reply

    • Michelle on October 23rd, 2013 at 8:35 pm

      Hi Gabby, I just made sure to beat the frosting until it held heavy peaks. It piped up just fine. Be sure to use full-fat cream cheese – low fat cream cheese has a higher water content, which can cause frostings to be runnier.

      Reply

  24. Alice // Hip Foodie Mom on October 23, 2013 at 12:26 pm

    OMG, I love these!!!

    Reply

  25. betterwithsugar on October 23, 2013 at 12:47 pm

    Wow these look amazing! And your description is making my mouth water. I may have to rush home and make these tonight! Or get a Pumpkin Spice Latte on the way home… Nahhhh baking is more fun. :)

    Reply

  26. Nina on October 23, 2013 at 12:50 pm

    Lovely looking cupcakes, I must bake these soon!

    Reply

  27. Nancy P.@thebittersideofsweet on October 23, 2013 at 1:38 pm

    I would say you nailed it with this one!!

    Reply

  28. Samantha Wood on October 23, 2013 at 1:58 pm

    Just finished making these.. amazing!..

    Reply

    • Michelle on October 23rd, 2013 at 8:35 pm

      Woo! I love it!

      Reply

      • Samantha Wood on October 23rd, 2013 at 9:13 pm

        They are so yummy, I like the 1 to 1 cupcake to icing ratio, I used the 1M tip, The frosting at first made me nervous since it was so thin from the whipping cream, but after peaking it became thick and so easy to pipe, and it kept the shape.. I attached a pic, hopefully it worked, i had too much fun drizzling the caramel <3

        Reply

  29. Tina @ Tina's Chic on October 23, 2013 at 2:37 pm

    I can see how you’d get frosting on your nose with that tall pile of sugary goodness! I love coffee and spice so these sound delish. Yummorama. :)
    And of course your pictures are awesome as always.

    Reply

  30. Louise on October 23, 2013 at 4:23 pm

    Wow, those look incredible! I just have one question: is there any substitute to the coffee? I have never cared for the taste of it, and even order my Pumpkin Spice Lattes with cream instead. Thanks for sharing the recipe!

    Reply

    • Michelle on October 23rd, 2013 at 8:40 pm

      Hi Louise, I think you could just omit the espresso powder and skip brushing the cupcakes with coffee.

      Reply

      • Louise on October 25th, 2013 at 8:52 pm

        Thanks! I’m gonna try them tomorrow. :)

        Reply

  31. Emily on October 23, 2013 at 4:24 pm

    This may well be my book club offering for the month! They look absolutely fabulous! Thanks!

    Reply

  32. Denise on October 23, 2013 at 4:46 pm

    I am exactly like you in that I don’t drink coffee, but I love a hint of coffee in drinks and baked goods! I can’t wait to try this recipe! I have one that is very similar that I’ve use for several years, but it uses less espresso. I think I’m going to like this version a lot!

    Reply

  33. Tracey on October 23, 2013 at 9:15 pm

    This is one of my favorite fall recipes!! I love the way you switch up the topping to make it more stable/sturdy – pure genius :)

    Reply

  34. Alisha on October 23, 2013 at 10:00 pm

    These look delicious! For the frosting in this recipe, can you whisk by hand using a wire whisk? I don’t have an electric mixer of any sort, but they are in most of the recipes I’d like to try.

    Reply

    • Michelle on October 23rd, 2013 at 10:47 pm

      Hi Alisha, I have never whipped cream by hand. While I know it can be done, it’s a little labor-intensive. Be sure to get it whipped to stiff peaks or the frosting won’t hold up on top of the cupcake.

      Reply

      • Alisha on October 24th, 2013 at 2:51 pm

        Thanks Michelle! Would you or anyone else reading this happen to have any suggestions for a good electric mixer for someone on a budget, say around $50 – $75? A lot of the ones I’ve seen are upwards of $300, which is way out of my price range.

        Reply

        • Joey on October 27th, 2013 at 12:24 pm

          You can buy a handheld mixer for easily under $50 that will easily whip heavy cream and mix cake batters and frosting and the like. It’s not as powerful as a KitchenAid stand mixer or anything but it’s sure better than mixing by hand. Bottom end ones can be had for ~$20 I think

          Reply

  35. Amanda on October 24, 2013 at 12:55 am

    Hello,

    I am dying to make these and some other pumpkin receipes of yours!
    Slight problem is that i’m from Australia and we don’t sell pumpkin in a tin (can). Any chance you would know what kind of pumpkin and how much of it i would need to cook and then blend (i’m guessing that is the consistency of canned pumpkin?)???

    Many thanks!

    Reply

    • Michelle on October 25th, 2013 at 2:52 pm

      Hi Amanda, You could make your own pumpkin puree, I saw Jessica from How Sweet Eats just posted a tutorial: http://www.howsweeteats.com/2013/10/exactly-how-i-make-my-homemade-pumpkin-puree/

      Reply

      • Lil on April 4th, 2014 at 7:03 pm

        Hi I’m in New Zealand and we have the same problem here. We don’t have canned pumpkin but we do have pumpkin soup in a can. Could I use this instead?

        Thanks!

        Reply

        • Michelle on April 7th, 2014 at 11:03 pm

          Hi Lil, I do not recommend using pumpkin soup. I would go the route of making your own puree, per the link above.

          Reply

  36. RavieNomNoms on October 24, 2013 at 11:15 am

    Whoa, these are insane!

    Reply

  37. Linda on October 24, 2013 at 11:16 am

    How many times did you brush the top of the baked cupcakes with the brewed coffee? Directions imply more than once…?

    Reply

    • AndreaL on November 4th, 2013 at 9:29 am

      I was curious on this too. I made them and did 2 heavy handed brushings and thought they were just fine. It does make them nice & moist but I was afraid to really drown them.

      Reply

  38. Sue- cookware on October 24, 2013 at 2:30 pm

    These look and sound delicious. I love pumpkin spice latte so I know I would enjoy the Cup Cakes! Better get baking soon!

    Reply

  39. laughingmom on October 24, 2013 at 3:30 pm

    Just made these- they smell divine while cooking! Haven’t frosted them yet, but I can tell from a little piece off of the edge that are wonderful!

    Reply

  40. Laura @ Lauras Baking Talent on October 24, 2013 at 6:00 pm

    These look great! Love pumpkin spice :)

    Reply

  41. Beth on October 24, 2013 at 9:15 pm

    In Pittsburgh, Williams Sonoma sells the espresso powder. It’s a little pricey. To Alisha, ever think about getting a decent hand mixer with a whisk attachment/beater?

    Reply

  42. Felice/All That's Left Are The Crumbs on October 24, 2013 at 11:48 pm

    I love this time of year and the abundance of pumpkin recipes. These cupcakes look amazing and I am seriously worried that if I make them I could be tempted to eat them all.

    Reply

  43. Chloe on October 25, 2013 at 2:46 am

    I love pumpkin recipes.

    Reply

  44. Lisa Travis on October 25, 2013 at 6:04 pm

    These are amazing! I had to make them asap, brought them to work and they got rave reviews. They are even better the next day; the flavors have time to meld and deepen. The caramel sauce is the best recipe I’ve ever tried! Fabulous burnt caramel flavor (I left out the salt, my husband doesn’t like it).

    Reply

  45. Allie| Baking a Moment on October 25, 2013 at 8:39 pm

    Zainab, these cupcakes are absolute perfection! I’m so intrigued by the frosting (it sounds almost like no-bake cheesecake), and that caramel drizzle is so tempting! That dusting of cinnamon on top is the crowning touch. Gorgeous post; pinned!

    Reply

  46. Elizabeth on October 25, 2013 at 9:37 pm

    where do you find espresso powder?

    Reply

    • Michelle on October 26th, 2013 at 10:31 pm

      Hi Elizabeth, I get it at a local, small Italian grocer, but you could also order it from Amazon or King Arthur Flour.

      Reply

  47. Ala on October 26, 2013 at 2:43 am

    Hi! Question. Can I offer to be a test subject and bite into cupcakes for you so you don’t have to go through the indignity of getting frosting onto your nose yourself? Just thought I’d, you know, be a martyr that way and stuff :) yeah. I VOLUNTEER.

    Reply

  48. Delana on October 26, 2013 at 2:24 pm

    Oh my, oh my, oh my! I just finished making these for a gathering tomorrow and ate one for a test. They are exquisite! And can’t think of any other word. I’m not a frosting fan at all but this is absolutely perfect with the cupcakes. I also made the salted carmel sauce which is the best I’ve ever tasted. I can’t wait for guests to come tomorrow. I live in France so it’s very hard to get canned pumpkin, but at this time of year stores that cater to Americans sometimes stock it for a few weeks. And French people certainly can’t imagine pumpkin in a dessert. Tomorrow, they’re going to learn different! Thank you. I’m a big fan.

    Reply

  49. Brittany on October 26, 2013 at 7:13 pm

    Hi Michelle-

    These look magnificent and I plan to make them for a work bake off on Wednesday! Do you think I should wait until the day of to frost them, or will the frosting hold up?

    PS, I always get so many compliments when I make your recipes! Thank you for that!!!

    Reply

    • Michelle on October 26th, 2013 at 10:37 pm

      Hi Brittany, You could frost them the night before if you have the space and container necessary to keep them covered in an airtight container in the refrigerator overnight. If not, then I would wait to frost them until the day of. Enjoy!

      Reply

  50. Cindy Coulson on October 27, 2013 at 9:55 am

    I’ve made these twice since Thursday and plan to make them again today..they are so very good. Two of “taste-testers” said they were the best cupcake they’d ever tasted. They go together very easily which is great! Your website has become my go-to when I need a recipe I know is going to be a winner. Thanks!

    Reply

  51. Jess S. @ Floptimism on October 27, 2013 at 3:05 pm

    Just about the only coffee-flavored thing I don’t like is actual coffee, so I’m a sucker for a good coffee-flavored dessert. These cupcakes look so amazing — especially that frosting! I shared this post/recipe with my readers on blog’s Weekend Wrap-Up, and wanted to drop by to make sure you knew and I was giving credit where credit was due. Feel free to stop by and take a look at some of the other featured posts. I hope you’re enjoying your weekend!

    wrap-up: http://www.floptimism.com/2013/10/weekend-wrap-up-irrationality.html

    Reply

  52. Mandy on October 27, 2013 at 4:16 pm

    These look incredible and I cant wait to make them. One question, did you use plain caramel sauce or did it have salt in it? I suppose either would work and its just a matter of personal preference.

    Reply

    • Michelle on October 27th, 2013 at 10:00 pm

      Hi Mandy, That was my salted caramel recipe made without the salt, but you could use either.

      Reply

  53. Irina on October 27, 2013 at 7:08 pm

    Made these tonight, yum!! I did double batch of cupcakes but single batch frosting and there was plenty. Not sure if I did something wrong! Thanks again!

    Reply

  54. Lynne on October 28, 2013 at 8:41 am

    Made these yesterday. I had to bake mine an extra 5 minutes to get them cooked (total of 27 min, I started checking at 20 min). The texture is more like a muffin than a cupcake, but the flavor is good, unique. I beat my frosting into stiff peaks (was afraid I was going to start making butter), but it was still very soft. I used full-fat cream cheese too. I had some left in the bowl after I had frosted, so I thought I would whip some more thinking I hadn’t whipped it enough – and that was a disaster – it turned into liquid. I added more heavy cream thinking I needed it to get it into a whipped shape, but then I just got curds (butter). I’m going to use it as a spread on bagels :-) I think if I made these again I would try them with a sweet cream cheese filling as more of a muffin than cupcake.

    Reply

  55. AndreaL on November 4, 2013 at 9:43 am

    Made these on Saturday for my niece’s bday – she’s a pumpkin spice latte connoisseur ;) The only thing that I did was omit the cloves because I am not a clove person at all and sometimes can’t handle the taste. She really enjoyed the cupcake and said they were so much like the drink. I’m not a coffee drinker so I didn’t know what they should have tasted like but was very happy with it. Saved one for my husband and he flipped too. The frosting was out of this world. I really liked the fact that I kept the finished product in the fridge and the frosting didn’t really harden up too much. You could take them right out of the fridge and serve right away. YUMMO!

    Thank you for inspiring me to try so many things :)

    Reply

  56. Mary on November 7, 2013 at 8:13 pm

    Loved these! They were absolutely delicious! The cake was perfect- I live at high altitude so usually all my cake products come out dry, but the brewed coffee on top made them come out really moist and yummy! Thanks so much!

    Reply

  57. Rachel on November 12, 2013 at 6:30 pm

    I actually tried this frosting and it was delicious – perfect taste for what I was looking for….however, I had some MAJOR issues getting it to a piping consistency. Like, I tried twice and never saw success. Maybe you could tell me what I did wrong? I beat the cream cheese, sugar, and vanilla for a few minutes then added the cream slowly while beating…however, it just got really soupy and never whipped up. I then just whipped some cream and added some of the soupy frosting to sweeten it, but immediately it all got soupy again. Could I be whipping something the wrong amount of time? I used heavy whipping cream… Thanks. :) I’d really like to conquer this one!

    Reply

    • Michelle on November 13th, 2013 at 10:54 pm

      Hi Rachel, Did you use low-fat cream cheese? If so, that could be the problem. Due to having higher water content than full-fat cream cheese, it can often cause frostings to be runny. Also, be sure you are beating at a high enough speed once you add the cream. It will need to be around medium-high to be able to achieve stiff peaks.

      Reply

      • Rachel on November 14th, 2013 at 9:13 am

        I used regular Philly cream cheese and was beating it at medium high too! I also tried the second time to whip the cream first, then whip in some of the soupy whipped cream, but that just made it all soupy…I just don’t understand! Ended up just using sweetened whipped cream since the cream by itself was whipping fine. It was the cream cheese combining with the cream that suddenly made it weird. Idk.

        Thanks so much for your suggestions though, I know it’s hard to see a problem with something if you’re not actually there. If I try again and have success I’ll let you know! :)

        Reply

  58. Lilly on November 13, 2013 at 9:54 am

    These look amazing! Can you substitute the spices for an according amount of pumpkin pie spice? Thanks and I love your blog!

    Reply

    • Michelle on November 13th, 2013 at 10:58 pm

      Hi Lilly, You could substitute ¾ teaspoon pumpkin pie spice.

      Reply

    • Bella on November 18th, 2013 at 9:14 am

      I made the cupcakes and they are excellent. But today was my 3rd attempt at the frosting. The taste is incredible but I am having exactly the same problem as Rachel. As soon as the cream cheese (full fat Philadelphia) is added it goes runny, I definitely couldn’t pipe it. I followed the instructions to the letter, I even tried variations of the recipe with similar results and I tried whipping it in the kitchen aid and a hand whisk both on high . I used 2 different brands of heavy cream both with minimum 36% fat. Very frustrating because its a perfect combination with the cakes, my husband has been eating it with a spoon!

      Reply

      • Michelle on November 18th, 2013 at 4:04 pm

        Hi Bella, I’m sorry to hear you’re having trouble with the frosting. I’m not sure I follow you though – you say as soon as you add the cream cheese, it gets runny. The cream cheese is the FIRST thing that should be beat, along with the sugar and vanilla. You then add the heavy cream, increase the mixer speed, and beat to stiff peaks.

        Reply

  59. Ally on November 19, 2013 at 12:59 pm

    I bought Madaglia D’oro Instant Espresso Coffee at the Italian store in the Strip. Can I use this and do I adjust the amount I use? Would espresso powder be in the spice isle or coffee isle? Thanks.

    Reply

    • Michelle on November 20th, 2013 at 8:59 pm

      Hi Ally, You can definitely use that (it’s the instant espresso powder I use), no adjustments necessary.

      Reply

  60. Jan on November 22, 2013 at 12:42 pm

    PSL is my favorite holiday drink so I had to make these, over and over again! So ridiculous delicious. I’ve made these 4x for different parties and they’ve been a big hit. My coworker brought one back for his pregnant wife and she asked him if he was hiding more and if not why he didn’t bring more home. This recipe is definately a keeper. Thanks Michelle!

    Reply

  61. Dee on November 25, 2013 at 9:47 pm

    These looked so amazing I went out and got all the ingredients right away, unfortunately I didn’t read all the comments. I picked up low fat cream cheese and now the frosting won’t stiffen. Any way to save this? And I used my regular ground coffee but very finely ground, i see specks so assuming that they didn’t melt. :( Also, any tips on how to use the rest of the can of pumpkin puree?
    I’ll have to try it again soon but hopefully you can help me figure out how to save the frosting. Thanks.

    Reply

    • Michelle on November 25th, 2013 at 11:38 pm

      Hi Dee, I’m sorry you ran into some problems. I’m not sure what can be done for the frosting; you could try adding a few spoonfuls of powdered sugar to see if it will stiffen up.

      Reply

  62. Antonia Bova on November 27, 2013 at 6:41 pm

    Hi!
    I just made these for Thanksgiving tomorrow and I was wondering if I could do the frosting tonight and keep it in the refrigerator overnight, in order to pipe it on tomorrow? Or would it be better to do it right after making it..

    Reply

    • Michelle on November 27th, 2013 at 11:37 pm

      Hi Antonia, I think you could keep it in the fridge overnight without a problem. I found that the frosting held up really well.

      Reply

  63. Margaret Smith on December 29, 2013 at 9:27 pm

    I can’t wait to bake these! I just made the chocolate-chocolate cupcakes and they were divine! Thank you so much for posting these recipes there delicious. (I love coffee and pumpkin so I think I will love these!)

    Reply

  64. Cassie on January 1, 2014 at 9:38 am

    I love love these cupcakes. I have literally baked hundreds of them and they are phenomenal. I have never taken the time to brush them with coffee, yet they are still absolutely superb. Sometimes I make them with a salted caramel frosting and that is a great combination too. Thank you for the recipe!

    Reply

  65. Margaret Smith on January 1, 2014 at 12:55 pm

    I’m just wondering here, what icing tip did you use on these cupcakes? I LOVE cake and cupcake decorating, and baking just as much! Thank you so much for posting all these recipes. (I have to say though, your frostings are so rich I can’t help but snitch some! Then of COURSE I have to have a cupcake to!!!!!)

    Reply

    • Michelle on January 1st, 2014 at 10:45 pm

      Hi Margaret, I used the Ateco #827 tip on these. Enjoy!

      Reply

  66. Lyndsey on January 2, 2014 at 11:40 pm

    Hi
    I LOVE pumpkin so these would be perfect to make but where I live we don’t have pumpkin in a can, can you substitute with boiled pumpkin well drained? PS made your red velvet and ultimate chocolate cupcakes for a party last week and turned them into a crocodile cupcake birthday cake and they were perfect so thank you:)

    Reply

  67. Sarah on March 19, 2014 at 6:19 am

    I made theese a couple a months ago, and they are AMAZING! My collegues said it was the best cupcake they have ever had! The cupcakes are full of flavour and so light in texture, yum! The frosting is the best frosting i´ve ever tasted. I will be making theese again for sure.

    Reply

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