Pumpkin Spice Latte Cupcakes
Pumpkin spice latte cupcakes with pumpkin, espresso, and fall spices, topped with whipped cream cheese frosting and homemade salted caramel.
Servings: 24 Cupcakes
Calories: 305kcal
Equipment
Ingredients
- 15 oz pure canned pure pumpkin
- ¾ cup butter unsalted & softened
- 3 eggs
- 2 ⅓ cup all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk*
- ¼ cup coffee + 2 tablespoon espresso powder
Homemade Pumpkin Spice
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Whipped Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1 cup confectioner's sugar
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups heavy cream
- Homemade Salted Caramel Sauce
Instructions
Pumpkin Spice Latte Cupcakes
- Preheat the oven to 350°F and line muffin tins with 24 liners.
- Cream together the softened butter and the granulated sugar.
- Beat in the eggs one at a time until light and fluffy.
- Beat in the pumpkin.
- In a large bowl, whisk together the flour, pumpkin spice mix, baking soda, baking powder, and salt.
- Warm ¼ cup of coffee and add 2 tablespoon of espresso and mix well.
- Slowly add the flour mixture into the wet ingredients.
- Alternate with the buttermilk and the coffee.
- Beat until just combined, do not over mix.
- Equally fill 24 muffin liners with the cupcake batter.
- Bake in the preheated oven for 20-25 minutes. Check with a toothpick to make sure they are done before removing from the oven.
- Transfer to a cooling rack and allow to cook completely.
Whipped Cream Cheese Frosting
- Beat together the room temperature cream cheese and the confectioner's sugar until smooth.
- Add in the vanilla extract.
- Beat in the heavy cream and beat until frosting becomes thick and peaks form.
- Decorate cupcakes and top with drizzled caramel sauce if desired.
- Store in refrigerator.
Notes
- Use pure pumpkin puree, not pumpkin pie mix. The mix has added sugar and spices that will throw off the recipe.
- Do not skip the espresso. It does not make the cupcakes taste like coffee. It deepens the pumpkin and spice flavors.
- Do not overmix. Stir until just combined. A few flour streaks in the batter are fine.
- No buttermilk? Combine 1 tablespoon lemon juice with 1 cup milk. Let sit 5 minutes. Use ¾ cup and discard the rest.
- Unfrosted cupcakes freeze for up to 2 months. Frost the day you serve. The caramel drizzle is best added fresh.
Nutrition
Serving: 1cupcake | Calories: 305kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 213mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3505IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
