Pumpkin Spice Latte Cupcake Recipe

Pumpkin Spice Latte Cupcake Recipe


For the Cupcakes:

  • 3 cups all-purpose flour
  • 1 tablespoon espresso powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt 
  • 1 (15 oz.) can pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature

For the Whipped Topping:

  • 2 cups heavy cream, chilled
  • ¼ cup confectioners’ sugar

Other Toppings:

  • Ground cinnamon for dusting
  • Caramel sauce for drizzling
  1. Preheat the oven to 350°F.
  2. Line cupcake pans with paper liners.
  3. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Stir together and set aside.
  5. In the bowl of a stand mixer, blend together the pumpkin, granulated sugar, brown sugar, and oil. Add the eggs one at a time, beating well after each addition.
  6. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated. Fill the cupcake liners ¾ full.
  7. Bake until the cupcakes are golden, about 18-20 minutes. Cool on wire rack for 10 minutes, then remove the cupcakes from the pans.
  8. To make the whipped topping, place the heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment. Whip on medium-low then increase to high speed.
  9. Add in the confectioners’ sugar ¼ cup at a time. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a large open star tip to frost the cooled cupcakes.
  10. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.