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Pumpkin Spice Latte Cupcakes

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Espresso and pumpkin spice come together to create warm and comforting flavors in these pumpkin spice latte cupcakes.

Fall Favorite Flavors

Pumpkin spice is a fall favorite blend of spices and it’s easy to make at home using your everyday pantry spices.

Cinnamon, allspice, ground ginger, nutmeg, and cloves blend together to create a flavorful homemade version of pumpkin pie spice.

Pumpkin spice latte cupcakes with caramel sauce sitting on a peeled cupcake wrapper.

Another fall favorite is pumpkin and either a homemade puree or store bough canned pumpkin works for this recipe. If purchasing the canned variety, make sure buy 100% Pure Pumpkin and not the pumpkin pie mix variety.

RELATED: Pumpkin Gingerbread Cupcakes

Homemade pumpkin spice cupcake with bite taken out with whipped cream cheese frosting.

What Ingredients are in Pumpkin Spice Latte Cupcakes?

  • Butter – Unsalted and softened
  • Granulated Sugar
  • Eggs – Room temperature is best
  • Pumpkin Puree – Pure Pumpkin is best
  • Pumpkin Pie SpiceCinnamon, allspice, ginger, nutmeg, and cloves.
  • Baking Powder and Baking Soda – leavening agents
  • Buttermilk – Creates light and fluffy texture
  • Espresso powder and coffee
Pumpkin spice cupcakes sitting on a cooling rack with a brown fabric background.

Whipped Cream Cheese Frosting

  • Cream Cheese– room temperature
  • Confectioner’s sugar
  • Vanilla Extract
  • Heavy Cream – to create a light whipped texture

Homemade Caramel Sauce

YOU MAY ALSO LIKE: Iced Pumpkin Spice Loaf

Caramel sauce drizzled on whipped cream cheese frosting on pumpkin cupcakes.

Making Pumpkin Cupcakes

To create a light and fluffy cupcake one of the most important things to do is to not overbeat the mix.

Buttermilk also plays another roll in this recipe as it creates a moist and soft cupcake. If you don’t have any buttermilk on hand, you can substitute the buttermilk for a combination of milk and lemon juice.

To make the substitute, combine 1 TBSP of lemon juice and 1 cup of milk. Allow it to sit for at least 5 minutes before combining it with other ingredients.

Room temperature eggs are important as well. That way they beat easier and quicker than using cold eggs.

I use canned pumpkin because of the convenience. I purchase canned pure pumpkin versus pumpkin pie mix. The pumpkin pie mix has a blend of spices that can throw off your baking – canned pure pumpkin is simply just a blend of winter squashes.

Cupcake with caramel drizzle sitting on a white plate with a background of pumpkin spice cupcakes on wire rack.
Yield: 24 Cupcakes

Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes

Ingredients

  • 15 oz pure canned pure pumpkin
  • 3/4 cup butter, unsalted & softened
  • 3 eggs
  • 2 1/3 cup all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup buttermilk*
  • 1/4 cup coffee + 2 tbsp espresso

Homemade Pumpkin Spice

  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves

Whipped Cream Cheese Frosting

Instructions

Pumpkin Spice Latte Cupcakes

  1. Preheat the oven to 350° and line muffin tins with 24 liners.
  2. Cream together the softened butter and the granulated sugar.
  3. Beat in the eggs one at a time until light and fluffy.
  4. Beat in the pumpkin.
  5. In a large bowl, whisk together the flour, pumpkin spice mix, baking soda, baking powder, and salt.
  6. Warm 1/4 cup of coffee and add 2 tbsp of espresso and mix well.
  7. Slowly add the flour mixture into the wet ingredients.
  8. Alternate with the buttermilk and the coffee.
  9. Beat until just combined, do not over mix.
  10. Equally fill 24 muffin liners with the cupcake batter.
  11. Bake in the preheated oven for 20-25 minutes. Check with a toothpick to make sure they are done before removing from the oven.
  12. Transfer to a cooling rack and allow to cook completely.


Whipped Cream Cheese Frosting

  1. Beat together the room temperature cream cheese and the confectioner's sugar until smooth.
  2. Add in the vanilla extract.
  3. Beat in the heavy cream and beat until frosting becomes thick and peaks form.
  4. Decorate cupcakes and top with drizzled caramel sauce if desired.
  5. Store in refrigerator.

Notes

*Substitute buttermilk with 1 cup of milk and 1 tbsp of lemon juice. Allow to sit for 5 minutes before adding to the recipe. Use 3/4 cup of mixture and discard the rest.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 187mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 4g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

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Sondra Barker

Wednesday 30th of September 2020

YUM! OK this looks SO good. I need to try this. Thanks for the recipe!!

Dana

Thursday 1st of October 2020

Enjoy!! :)

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