These pumpkin spice latte cupcakes are filled with warm spices, pumpkin puree, and espresso powder. They are topped with an easy vanilla buttercream and even more pumpkin spice.
These pumpkin spice cupcakes are inspired by my favorite Starbucks latte: the pumpkin spice latte!
The cupcakes are heavily spiced with pumpkin flavor and instant espresso powder. Both pumpkin and coffee lovers will enjoy this ultimate fall treat.
Looking for more coffee desserts? Then check out these: espresso cupcakes, baked coffee donuts, and mocha reese's cookies.
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Why You'll Love These Cupcakes
- You can taste both the pumpkin and coffee flavors.
- They're topped with a vanilla frosting.
- The cupcakes are soft, moist, and tender.
- Both pumpkin pie spice and pumpkin puree are used.
- They're a perfect treat to make during my favorite season: Fall!
Every year I count down the days beginning in January when the PSL will be released at Starbucks, but now I can have my favorite drink in cupcake form all year long.
The vanilla buttercream compliments the strong flavors of pumpkin and coffee with every bite, which makes it ideal for these cupcakes.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- 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 in 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.
Instructions
Here are the step by step instructions on how to make these pumpkin spice latte cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, espresso powder, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the flour mixture and whisk just until combined.
Step 4: Bake. 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: Make the frosting. 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.
Then increase to high speed and beat until smooth and fluffy.
Step 6: Assemble. 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.
Recipe Variations
I was very undecided which frosting to use with these pumpkin cupcakes, but chose vanilla based off of your input.
I love the subtle flavor it gives these cupcakes, while allowing the coffee and pumpkin flavor to really shine.
Here are some other frosting suggestions I think would be great:
- Whipped Cream Frosting
- Pumpkin Frosting: This would add even more pumpkin flavor.
- Espresso Frosting: For a strong coffee flavor, I recommend topping these cupcakes with my espresso frosting!
Storage Tips
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.
Expert 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.
Yes you can. I recommend adding a drizzle of caramel to the tops of each frosted cupcake.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pumpkin Recipes
📖 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.
Notes:
-
- 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.
I am that pumpkin spice loving girl, so these cupcakes nail that perfect combination of pumpkin and espresso. I love it!