These pumpkin spice latte cupcakes will have you believing you are drinking from that classic fall drink. They are filled with pure pumpkin flavor, warm spices fall spices, and espresso powder. In just 40 minutes, you can enjoy a psl flavored cupcakes without having to go to a coffee shop!
Why You'll Love These Cupcakes
- Pumpkin & espresso flavor. The combination of both pumpkin puree, pumpkin pie spice, and espresso are tasted with each bite.
- Extremely moist texture. I used my favorite moist pumpkin cupcakes recipe to make sure these cupcakes would be soft and fluffy!
- Ultimate cupcake for psl lovers. If you're like me and impatiently wait for Starbucks' pumpkin spice latte to drop every year, you'll love that you can make these cupcakes year-round.
- Smooth & creamy vanilla frosting. The homemade vanilla buttercream compliments the strong flavors of pumpkin and coffee with every bite.
Personally, I am a lover of coffee flavored desserts. My simple espresso cupcakes was the first cake recipe I ever made using coffee as the star flavor, which is why I knew these pumpkin coffee cupcakes would be so so good!
Jump to:
As a professional home baker I tested this recipe almost 10 times until I could taste both the pumpkin and coffee flavors equally. These cupcakes are perfectly balanced and are a true winner!
You can find even more of my best pumpkin desserts on the blog.
Ingredients for The Best Pumpkin Spice Latte Cupcakes
- Flour: I used all purpose flour.
- Espresso Powder: You can find this at your local grocery store or here online. I don't recommend using instant coffee.
- Pumpkin Spice: Here is my homemade pumpkin pie spice recipe so you can make your own. You can also buy this at the store.
- Pumpkin Puree: This ingredient is 100% pumpkin with no other ingredients added to it. Do not use pumpkin pie mix, for they are not the same.
- Oil: You can use either vegetable oil or canola oil.
- Heavy Whipping Cream: Used in the frosting. If needed, you could substitute it with heavy cream or milk.
See the recipe card for the full ingredients list and the exact amounts.
Recipe Variations
The possibilities are endless when it comes to the perfect frosting on top of these pumpkin cupcakes.
Here are some of my favorites:
- Easy pumpkin frosting. This tastes like pumpkin pie, but in frosting form!
- Stabilized whipped cream frosting. If you love a little whipped cream with your coffee, this is the frosting for you.
- Classic cream cheese frosting recipe. You can never go wrong with cream cheese and pumpkin.
- 5 minute espresso buttercream. For a stronger coffee flavor, I recommend topping these cupcakes with my espresso frosting.
How to Make Pumpkin Spice Latte Cupcakes
Step 1: In a medium bowl, whisk together the flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, whisk together the brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until combined.
Step 3: Add the flour mixture and whisk just until combined.
Step 4: Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 5: In a large bowl of a stand mixer using the paddle attachment, cream the butter on medium-high speed until smooth.
Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined.
Step 6: Then increase to high speed and beat until smooth and fluffy.
Step 7: Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 1A.
PRO TIP! Sprinkle on ground cinnamon or pumpkin pie spice over the frosted cupcakes for even more autumn flavor.
Storing & Freezing
Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
To freeze, individually wrap each unfrosted cupcake with plastic wrap and place into a freezer-safe bag or airtight container for up to 2 months.
Professional Home Baking Tips
- Cupcake Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1A tip to frost these cupcakes.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
Recipe FAQs
Do not substitute pumpkin puree with pumpkin pie filling. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
Absolutely! Bake them for about 8-10 minutes.
You can, but they won't be psl cupcakes without it. Check out my classic pumpkin cupcake recipe if you want just plain pumpkin.
📖 Recipe
Pumpkin Spice Latte Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Pumpkin Spice Latte Cupcakes
- 1 cup all-purpose flour
- 2 ½ tablespoons espresso powder
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- ¾ cup pumpkin puree
- ⅓ cup vegetable oil (or canola)
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
Vanilla Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- pumpkin pie spice to sprinkle over the frosted cupcakes (optional)
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Pumpkin Spice Latte Cupcakes
- In a medium mixing bowl, whisk together the flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until combined.
- Add the flour mixture and whisk just until combined (be careful not to overmix).
- Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Vanilla Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1A piping tip. Sprinkle on some pumpkin pie spice if desired.
- Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
If heaven and Fall met, this cupcake would be it! Hands down probably the BEST cupcake! I was scraping for crumbs when I was finished. I have to admit I was a little hesitant about the frosting because it tasted overly sweet by itself so I added 2 tbsp of cream cheese to try and tone down the sweetness (don't hate me), but I should've trusted the recipe because it was insanely good!!!
This is the best comment ever, Kristin. THANK YOU!! So glad you loved these psl cupcakes. 🙂
I am that pumpkin spice loving girl, so these cupcakes nail that perfect combination of pumpkin and espresso. I love it!