Pumpkin Spice Latte Cupcakes
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.
If you’ve made my traditional pumpkin cupcakes, 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.
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!
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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!
(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
Ingredients
For the Cupcakes:
- 1⅓ cups (166.67 g) all-purpose flour
- 4½ teaspoons (4.5 teaspoons) espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- ¾ cup (183.75 g) canned pumpkin
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- ½ cup (109 ml) vegetable oil
- 2 eggs
- ¼ cup (59.25 ml) brewed coffee, for brushing
For the Frosting:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ½ cup (100 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 cups (476 ml) heavy cream
To Garnish:
- Cinnamon
- Caramel Sauce
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
- In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
- 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.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
What tip did you use to pipe these?
Hi Lesly, I used the Ateco #827 (you could also use a Wilton 1M)!
Thank you so much! These look beautiful, I will be making them soon.
Simply amazing! Made mine jumbo and cut the frosting in half. Gave one to a coworker and word got around fast how good it was. Looks like I’m making a big batch soon or all my coworkers. Good that the ingredient are cheap!
Omigoodness, these sound SO good! Can I move next door to you?! But there would have to be gym nearby too… <3
Brought these to work today. They got rave reviews! Flavor and texture of cupcake is perfect!
I am a notorious comment reader on recipe blogs because I always want to see if a recipe really works, or tastes, like the creator says it does.. And I have to say, these cupcakes are amazing. I made these for a party I was hosting for a friend who loves PSLs and they were a hit with everyone. The cupcake is perfectly pumpkin spice, and the frosting is to die for. I hate frosting (I am the kind of person who throws away a solid 90% of the frosting on a cake) and even I loved it. Neither the cupcake, nor the frosting, was too sweet, Everything came out perfect the first go-round, even though I doubled the cupcake recipe (PS: I didn’t double the frosting recipe and had just enough to frost every one with just a smidge left over). Thank you so much for this recipe, it will definitely be a keeper for me.
Hey, I had a quick question. I have made these twice and on both occasions, the frosting was WAY too runny. I had to add more sugar and cream cheese to thicken it up before I could even think of trying to pipe it. It turned out FABULOUS, but I was wondering what could be possibly happening?
Hi Laura, Oh no! Make sure you’re beating the frosting to stiff peaks. You’re essentially making whipped cream with a stabilizer.
Sorry for the late reply, but I wanted to give you an update on my latest attempt! I took your advice (I’ve never actually made whipped cream before, so I think I was treating this as a typical cupcake frosting) and it came out PERFECTLY. Thank you so much, I really appreciate it!
The frosting says to use granulated sugar. Is this a typo? I’ve only used powered sugar for frosting. Will it be gritty?
Hi Rachael, No, not a typo, and it doesn’t turn out gritty. If you’re concerned, I think substituting powdered sugar would be okay.
I made it exactly how you said and it came out AMAZING! It may just be the best frosting I’ve ever had. Thank you. I had extra and put a dollop in my coffee. Delish! I think other people are having a problem with it because they aren’t letting it whip long enough or fast enough.
Amazing cupcakes nice round tops great flavour! The frosting amazing flavour but I’m had the same result as above posters and I followed the method to the letter. Can you pretty please revisit this recipe I sure want this to work. Should we maybe whip the cream separately and fold it into the whipped up cream cheese? Use half the amount of whipping cream perhaps? I only made a half batch because I was concerned. I’ve added a cup of icing sugar and the other half of the cream cheese block and whipped the heck out of it still soupy. It’s now back into the fridge and I’ll try whipping again in an hour. Any other suggestions for how I could save this? Thank you
Hi Roxanne, I double checked the recipe above and it’s correct – I’ve used this for multiple cupcakes now and have never had an issue. Are you using low fat or generic cream cheese, by any chance? Both have the tendency to have a higher water content, which could cause the soupiness.
I made this today.It was easy to make and frosting is so yummy too. This is going to be my fall cupcake recipe.
Hi. I’d like to try to make this recipe. Sounds great! But, could you please clarify what “espresso powder” is? Is this different from ground espresso coffee? Thx.
Hi Shelly, Yes, you need to make sure you use instant, which dissolves easily.
Oh man, THIS is a cupcake. I’m not even that big on the PSL, but I’ll take it in cake form! The frosting?!!! UNREAL. Most recipes call for folding the whipped cream into the cream cheese, and it always loses so much shape- I’m going to have a hard time eating anything else on cake from now on.
Made these tonight, and they were absolutely AMAZING!! I doubled the cupcake recipe to make 24, and one recipe of the frosting was enough to make a high swirl on all the cupcakes. Thanks for a delicious recipe!!
This website is absolutely fantastic. I’ve made them twice in the past week – once for a work event and again for a bridal shower. They are moist and unique and the icing is actually heaven. Thank you for sharing!
What is espresso and where do I get it? Is it different than espresso beans ground up?
I can’t wait to try these. Caramel on top? Sounds like heaven!
Hi Mel, Espresso powder should be instant, meaning it will dissolve in liquid, so ground up espresso beans will not work. You can sometimes find it at grocery stores, I know my local Italian grocery store carries it, and you can also buy it at places like Amazon, King Arthur Flour, Penzeys, etc.
Instead of cupcakes can I make a 9 x 13 cake? Doesn’t seem like it would be a problem, or would it?
Hi Jackie, Yes, you could, you’ll need to double the recipe though, and increase the baking time a bit.
You are using granulated sugar in the frosting not powdered?
Yes.
OMG so i made these last night at like 2AM. They are delicious, and even better tasting today. Wish I could share a picture of mine! Thanks for this great recipe.
Made 210 of them for my daughters wedding. Froze them for 3 weeks and then frosted them the wedding day. Very good with one person confessing to eating 3. Added 1/2 teaspoon of ginger to batter and next time will add some grated lemon for a flavor boost
Just made these this weekend. Although I’m not fond of coffee, I just had to try one. To my surprise, I actually liked them. Excellent soft, moist texture. The coffee flavor was, surprisingly, not objectionably obvious. I ate half in the evening and the other half in the morning. The morning half presented an even more diffuse coffee flavoring than the first half, which didn’t hurt my feelings at all. The presence of pumpkin was undetectable. The most apt description is that of a mild spice cupcake with hints of coffee overtones. The cream cheese frosting was light and luscious. Judging from all the glowing feedback, I expected to be blown away, but no one to whom I served them seemed to be overly excited. One was a major espresso fanatic, and whereas he liked them, he didn’t wax poetic, as he often does when I bake. As for me, I’d prefer a regular spiced pumpkin cupcake, laced liberally with the spices here plus ginger, and a dash of cayenne to up the spice quotient. Oh, yeah. And this frosting! Final consensus: Very good, not great.
Measurement wise how much pumpkin are we using here?
What size can of pumpkin did you use……..Thanks
Hi Paule, It’s not quite half of a 15-ounce can.
Since Starbucks recently came out with their PSL instant powder at home, I decided to try it in this recipe to take the whole pumpkin thing to the next level. I used half the espresso powder the recipe called for + about 1/2 the packet of PSL. I save the other 1/2 and added it to the frosting. This cupcake was pumpkin bliss! Freezes very too.
*freezes well too!
How many coatings of coffee do you typically apply? I want the coffee flavor, but I’d hate to end up with a soggy cupcake.
Hi Ross, I use up all of the coffee – it’s not that much divided between 12 cupcakes, and it definitely won’t make the cupcakes soggy.
I bake often and typically love your recipes, but the icing doesn’t work. I just wasted ten bucks worth of ingredients and dumped it into the trash. Back to the store I go…
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.
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:)
Hi Lyndsey, Yes, you can use homemade pumpkin puree; I would use this as a basis to make sure it is the correct consistency: http://www.howsweeteats.com/2013/10/exactly-how-i-make-my-homemade-pumpkin-puree/
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!!!!!)
Hi Margaret, I used the Ateco #827 tip on these. Enjoy!
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!
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!)
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..
Hi Antonia, I think you could keep it in the fridge overnight without a problem. I found that the frosting held up really well.
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.
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.