Pumpkin Spice Latte Cupcakes
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!
Servings: 12 cupcakes
Calories: 428kcal
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.
Nutrition
Serving: 1cupcake | Calories: 428kcal | Carbohydrates: 54g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 188mg | Potassium: 119mg | Fiber: 1g | Sugar: 43g | Vitamin A: 2933IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
