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    Home - cupcakes - Pumpkin Spice Latte Cupcakes

    Published: Sep 20, 2017 · Modified: Sep 23, 2019 by Amanda Powell · Estimated time to read: About 2 minutes to read this article. · This post may contain affiliate links.

    Pumpkin Spice Latte Cupcakes

    The perfect balance of espresso and pumpkin spice make these pumpkin spice latte cupcakes completely irresistible. 

    There isn't anything better than the perfect balance of espresso and pumpkin spice in cupcake form to celebrate fall!

    Freaky for fall. It's the phrase I love most when I first notice the weather begin to cool down.  I count down the seconds until I can finally break out my boots and sweaters. I long for the time when I can stroll through the park tripping out over how beautiful the trees look in vibrant shades of red, yellow, and orange. I not so patiently wait for the very first time all the fall-inspired food and drink are released. And yes, I am talking about the pumpkin spice latte.

    Celebrate fall with pumpkin spice latte cupcakes

    I admit that I am so into pumpkin spice. To an extent, I mean. Things like pumpkin spice granola, pumpkin chocolate chip cookies, or pumpkin shrubs are all amazing.  But I draw the line at things like  pumpkin spice candy corn (which are terrible already without the added potpourri strength of the spice), or dog treats. So making something like these pumpkin spice latte cupcakes were a long time coming.

    The perfect balance of coffee and pumpkin spice meet in an irresistible cupcake topped with airy whipped cream and finished with caramel

    I took a favorite pumpkin cupcake I used to make and added a healthy dose of espresso so there is a sweet balance of warm fall spice and coffee kick. To top the cupcakes, I didn't want to do a traditional frosting for these pumpkin spice latte cupcakes. Instead, I wanted to give it a more "latte" feel by using a whipped cream topping to which I added a touch of cream cheese for stability and added flavor. Then, of course, there is the caramel drizzle. You can use any caramel you like, but for these particular cupcakes, I actually used cold brew caramel I had from Fat Toad Farm to amp up that coffee flavor just a touch more.

    These super moist pumpkin spice latte cupcakes are so good, you'll have a hard time stopping at just one - promise!

    There isn't anything better than the perfect balance of espresso and pumpkin spice in cupcake form to celebrate fall!

    Pumpkin Spice Latte Cupcakes

    Yield: 13 cupcakes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    Super moist and light pumpkin spice latte cupcakes topped with whipped cream and caramel for an unforgettable dessert.

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • ⅔ cups brown sugar
    • ⅓ cup granulated sugar
    • ½ cup (1 stick) unsalted butter, room temperature
    • 2 large eggs, room temperature
    • 1 cup pumpkin puree (not canned pumpkin pie)
    • 1 teaspoon vanilla extract
    • 2 ½ tablespoons instant espresso powder
    • ¼ cup whole milk

    For Frosting

    • 2 oz cream cheese, room temperature
    • 1 ⅔ cups heavy cream
    • ½ cup powdered sugar
    • 1 teaspoon vanilla extract
    • caramel drizzle

    Instructions

    1. Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
    2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together. Set aside.
    3. In a mixer, add both sugars and butter together and beat until light and fluffy. Add the eggs and beat well for at least two minutes. Beat in the pumpkin and vanilla for an additional minute.
    4. In a small bowl, whisk together the espresso powder and milk together.
    5. Alternate between adding the flour mixture and the milk mixture into the mixer. Begin and end with the flour. Add the flour in three additions and the milk in two additions.
    6. Bake for about 15 - 18 minutes, or until a toothpick comes out clean.
    7. Remove the cupcakes and allow to cool in the pan for one minute before removing to cool completely on a wire rack.
    8. While the cupcakes are cooling, make the frosting. Beat the cream cheese using a whisk attachment until it is completely smooth. Slowly beat in the heavy cream and continue to beat until it reaches soft peaks. Add in the powdered sugar and vanilla and beat until it just about reaches stiff peaks.
    9. Top the cupcakes with the frosting and top with caramel drizzle.
    10. The cupcakes are best stored in an airtight container in a cool area for 24 hours, or in the refrigerator for up to three days.

    Did you make this recipe?

    I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!

    © Amanda Powell
    Cuisine: American / Category: dessert

     

     

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Reader Interactions

    Comments

    1. Srividhya Gopalakrishnan says

      October 18, 2017 at 10:19 am

      These are so yum. Bookmarked to try later.

      Reply
    2. Kelly Anthony says

      September 28, 2018 at 4:42 pm

      There could not possibly be another cupcake that feels more like fall! I wish I had one right now! These are totally going on the list of fall must-bake's!

      Reply
    3. Kristen says

      September 29, 2018 at 12:13 pm

      These are beautiful! I cannot wait to try and I hope they are as pretty as yours!

      Reply
    4. Lianne byrne says

      October 14, 2019 at 2:26 pm

      Can’t wait to make these was just wondering do I buy the pumpkin puree or make it?

      Reply
      • Amanda Powell says

        October 14, 2019 at 2:34 pm

        You can do either! I am usually too impatient to make my own pumpkin purée so will buy it when I can. Just make sure it’s pure pumpkin purée and not the canned pumpkin pie stuff!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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