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Pumpkin Spice Latte Cupcakes

Moist pumpkin spice cupcakes infused with espresso and topped with whipped cream frosting for a cozy autumn treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.25 tsp ginger
  • 0.5 cup vegetable oil
  • 1 cup brown sugar packed
  • 2 eggs large
  • 1 cup pumpkin purée not pie filling
  • 2 tsp vanilla extract
  • 0.25 cup espresso or strong coffee
Frosting
  • 1.5 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch cinnamon

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Hand mixer or stand mixer
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk oil and brown sugar. Add eggs, pumpkin purée, vanilla, and espresso. Mix until smooth.
  4. Fold dry ingredients into wet until just combined. Do not overmix.
  5. Divide batter evenly into liners. Bake 18–20 minutes until toothpick comes out clean. Cool completely.
  6. Whip heavy cream, powdered sugar, vanilla, and cinnamon until stiff peaks form.
  7. Pipe or spoon frosting onto cooled cupcakes. Sprinkle cinnamon on top.

Notes

For a café-style look, drizzle caramel on top of frosting. Store cupcakes refrigerated for up to 3 days.