Pumpkin Spice Latte Cupcakes
These Pumpkin Spice Latte Cupcakes are a moist, coffee-infused delight with warm pumpkin spice notes. Inspired by the famous seasonal drink, they combine pumpkin puree, cinnamon, and espresso flavors for a dessert that’s perfect for autumn gatherings or cozy afternoons. Topped with spiced cream cheese frosting, gingersnap cookies, and caramel drizzle, they’re irresistible.
Equipment
- Muffin tin (1 standard)
- Cupcake liners (21)
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Whisk (1)
- Electric mixer (1)
- Measuring Cups and Spoons
- Pastry bag with tip (optional)
- Toothpick (1)
- Cooling rack (1)
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 15 oz canned pumpkin puree not pumpkin pie filling
- ¼ cup brewed coffee
- 1 tablespoon instant coffee
- ¼ cup half-and-half or full-fat cream/milk
- ½ cup vegetable oil
Frosting:
- 9 tablespoons unsalted butter room temperature
- 6 oz cream cheese softened
- ½ cup shortening
- 1½ teaspoons pumpkin pie spice
- 2½ cups powdered confectioners’ sugar
Toppings:
- Gingersnap cookies 21
- Green straws optional, for decoration
- Caramel sauce see notes
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, line a standard muffin tin with 21 cupcake liners. This ensures easy removal and keeps cupcakes neat. Place the muffin tin on a flat baking sheet for stability when transferring in and out of the oven.
- Combine Dry Ingredients: In a large mixing bowl, sift together 2 cups of all-purpose flour, 1½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice. Whisk these ingredients thoroughly until they are evenly mixed and aromatic. This step is essential for ensuring even flavor and a consistent texture in your cupcakes.
- Prepare Wet Mixture: In a separate medium bowl, crack and whisk 3 large eggs until light and frothy. Add 15 oz of pumpkin puree to the eggs and stir gently until smooth. Brew fresh coffee and measure ¼ cup. Stir 1 tablespoon of instant coffee into the hot brew until fully dissolved. Add ¼ cup half-and-half (or full-fat cream or milk) to the coffee mixture, blending well to form a creamy coffee base.
- Combine Wet Ingredients with Oil: Pour the coffee mixture into the pumpkin-egg bowl. Add ½ cup vegetable oil and whisk everything together until it forms a smooth, even batter. This process ensures that all liquid components are thoroughly incorporated before adding to the dry mixture.
- Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the bowl containing the dry ingredients. Using a whisk or spatula, fold the mixtures together gently but thoroughly until just combined. Avoid overmixing to ensure your cupcakes stay tender and moist. The batter should be slightly thick but smooth and homogenous.
- Portion Batter into Liners: Using a tablespoon or ice cream scoop, evenly distribute the batter into the cupcake liners. Fill each liner approximately ¾ full (about ¼ cup of batter per liner). This ensures cupcakes will bake evenly with a domed top.
- Bake Cupcakes: Place the muffin tin in the preheated oven. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Baking times may vary slightly depending on oven type, so check at the 20-minute mark. Avoid opening the oven repeatedly to maintain consistent temperature.
- Cool Completely: Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5–10 minutes. Then transfer cupcakes to a wire cooling rack. Cooling completely is critical before frosting, as warm cupcakes will melt the frosting.
- Prepare Cream Cheese Frosting: In a clean mixing bowl fitted with an electric mixer, beat 9 tablespoons unsalted butter with 2½ cups powdered sugar and 1½ teaspoons pumpkin pie spice until light and fluffy. Reduce speed, then add 6 oz softened cream cheese and ½ cup shortening in chunks, mixing after each addition. Once fully combined, increase speed to medium and whip frosting until creamy, smooth, and spreadable.
- Frost Cupcakes: Transfer frosting into a pastry bag fitted with your desired tip (a Russian Ball Tip creates an elegant swirl, but any tip works). Pipe frosting generously on top of each cooled cupcake. For extra precision, chill the frosting in the pastry bag for about 10 minutes before decorating.
- Add Toppings and Garnish: Garnish each frosted cupcake with a gingersnap cookie pressed gently into the frosting. Insert a green straw into each cupcake for a fun, latte-inspired look. Finally, drizzle caramel sauce over the frosting for an irresistible finishing touch.
- Chill Before Serving: Place the frosted cupcakes in the refrigerator for at least 30 minutes before serving. This helps the frosting set, allowing flavors to meld beautifully. Bring to room temperature just before serving for optimal taste and texture.
- Store Leftovers: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. For best freshness, allow cupcakes to come to room temperature before serving. For longer storage, freeze unfrosted cupcakes for up to 3 months and frost after thawing.
Notes
- Always measure flour using the spoon-and-level method for accuracy and consistent texture.
- Freshly brewed coffee enhances the latte flavor, but strong cold brew works well for a smoother taste.
- Toast pumpkin pie spice lightly before mixing to intensify aroma and flavor.
- Avoid overmixing wet and dry ingredients to keep cupcakes tender and moist.
- Ensure cupcakes are completely cooled before frosting to prevent frosting from melting.
- Chill frosting in the pastry bag for 10–15 minutes before decorating for clean, defined swirls.
- Use a toothpick to check doneness before removing cupcakes from the oven.
- Store unfrosted cupcakes in an airtight container for best results.
