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Pumpkin Spice Latte Cupcakes

A riff on the popular Starbucks drink.. coffee-infused pumpkin cupcakes brushed with coffee and topped with whipped cream frosting.
Course Dessert
Cuisine American
Prep 20 minutes
Cook 18 minutes
Cooling time 10 minutes
Total 50 minutes
Servings 12 cupcakes
Calories 474 kcal
Author Michelle

Ingredients

For the Cupcakes:

  • 1⅓ cups all-purpose flour
  • 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
  • teaspoons vanilla extract
  • 2 cups heavy cream

To Garnish:

US Customary - Metric

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.

Recipe Notes

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.

Nutritional values are based on one serving

Nutrition Facts
Pumpkin Spice Latte Cupcakes
Amount Per Serving
Calories 474 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 20g 100%
Cholesterol 102mg 34%
Sodium 314mg 13%
Potassium 180mg 5%
Total Carbohydrates 46g 15%
Sugars 26g
Protein 4g 8%
Vitamin A 65.4%
Vitamin C 1.1%
Calcium 8.2%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.