Pumpkin Spice Latte Cupcakes – A Fall Favorite
Few flavors capture autumn quite like the warm blend of pumpkin, spices, and coffee. Inspired by the ever-popular café drink, these Pumpkin Spice Latte Cupcakes combine the best of fall baking with the cozy richness of espresso. Imagine biting into a moist pumpkin-spiced cupcake, enhanced with a subtle coffee kick, and topped with a luscious whipped cream frosting. Each bite feels like wrapping yourself in a cozy sweater on a crisp autumn morning.
In this article, we’ll walk through the recipe step-by-step, share some pro tips, explore serving ideas, and provide variations to make these cupcakes your own. Whether for a Halloween party, Thanksgiving dessert, or just a weekday treat, these cupcakes are guaranteed to be a seasonal hit.
Why Pumpkin Spice Latte Cupcakes?
Pumpkin spice has become synonymous with autumn, and for good reason. The warm flavors of cinnamon, nutmeg, cloves, and ginger paired with pumpkin purée create an irresistible base. Add a touch of espresso, and suddenly the cupcake transforms into a bakery-level indulgence.
These cupcakes not only taste amazing but also look beautiful—topped with pillowy whipped cream frosting, a sprinkle of cinnamon, and maybe even a drizzle of caramel. They’re Instagram-ready and crowd-pleasing.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin purée (not pie filling)
- 2 tsp vanilla extract
- ¼ cup brewed espresso or strong coffee
For the Frosting:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Pinch of cinnamon
Instructions
- Preheat Oven – Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients – In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Prepare Wet Mixture – In a separate bowl, whisk oil and brown sugar. Add eggs, pumpkin purée, vanilla, and espresso. Mix until smooth.
- Combine – Slowly fold dry ingredients into wet until just combined. Don’t overmix.
- Bake – Divide batter evenly into liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Make Frosting – Whip heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form.
- Frost Cupcakes – Pipe or spoon frosting onto cooled cupcakes.
- Finish Touches – Sprinkle cinnamon or nutmeg on top. Optional: drizzle with caramel sauce.
Tips & Variations
- For extra coffee flavor: add 1 tsp espresso powder to the dry mix.
- Frosting swap: cream cheese frosting also pairs beautifully with pumpkin.
- Decoration: top with mini pumpkin candies or caramel drizzle for a festive look.
- Storage: keep refrigerated in an airtight container for up to 3 days.
Serving Suggestions
- Perfect for autumn brunches or Thanksgiving dessert buffets.
- Pair with chai tea, spiced cider, or your favorite latte.
- Serve on a rustic wooden board for a cozy seasonal vibe.
Nutrition (per cupcake with frosting)
- Calories: 280
- Carbohydrates: 34g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 65mg
- Sodium: 150mg
- Sugar: 22g
Pumpkin Spice Latte Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk oil and brown sugar. Add eggs, pumpkin purée, vanilla, and espresso. Mix until smooth.
- Fold dry ingredients into wet until just combined. Do not overmix.
- Divide batter evenly into liners. Bake 18–20 minutes until toothpick comes out clean. Cool completely.
- Whip heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form.
- Pipe or spoon frosting onto cooled cupcakes. Sprinkle cinnamon on top.
