Calling all cupcake lovers! I have a Fall treat that will be your new sweet obsession. Soft pumpkin flavor meets espresso and cream, pumpkin pie spice, and a sweet caramel drizzle. I’m talking about Pumpkin Spice Latte Cupcakes, the cupcake version of Fall’s favorite drink! These cupcakes taste just like a Pumpkin Pie Spice Latte, only in cute cake form.
It didn’t take long for me to cave into the pumpkin craze! Last year I wrote my first cookbook dedicated to Pumpkin recipes. So I wasn’t sure if I would have too many more to add here. But alas, I am a pumpkin lover and proud! I am one of those people who gets very into the holiday spirit, especially when it comes to holiday baking. The Pumpkin Pie Spice Latte came out in August this year. At least I waited until Fall started to bring you these awesome fall cupcakes!
These cupcakes begin with a fluffy and creamy pumpkin and espresso cake. The festive batter is a blend of brown and white sugar along with espresso powder and pure pumpkin. A hefty dose of pumpkin pie spice amps these up and makes them sing. Then these pumpkin spice latte cupcakes are topped with an espresso cream cheese whipped cream frosting. An optional drizzle of pumpkin spice caramel gives them the look and taste of the pumpkin spice latte we Fall Foodies crave all year round.
If you love my Sweet Potato Cupcakes With Marshmallow Frosting or Tiramisu Cupcakes then you will go Autumn crazy for these Pumpkin Spice Latte Cupcakes! And don’t forget to try out my homemade Pumpkin Pie Spice Latte.
Let’s dive taste first into fall baking!
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Pumpkin Espresso Cream Cupcakes
There are 3 steps to these Pumpkin Spice Latte Cupcakes. There is the cupcake, frosting, and the caramel drizzle. The caramel sauce is optional, but takes these cupcakes over the edge to WOW. The first step to making the best fall cupcakes out there is to make and bake your cupcakes.
First, preheat the oven to 350 degrees F. Line 12 cupcake tins. Make sure you have room temperature ingredients ready. Use your stand mixer fitted with the paddle attachment. Since this makes 12 cupcakes, try using a mini mixer. This has a built in scraper with the paddle attachment.
Begin by creaming the butter and sugars for a few minutes until pale and fluffy. Scrape down the sides and bottom of bowl if using a standard attachment. Then add the egg and beat for another minute.
Meanwhile, sift together the dry ingredients with the pumpkin pie spice mix. Try your hand at making your own pumpkin pie spice and check out my first, and the most cringe worthy video ever, here. You can thank me for giving you something to laugh about later. Or feel free to use store bought spice mix.
Warm the milk and add the ground espresso powder and vanilla extract. Whisk in the pumpkin. Alternatively, you can mix the espresso powder directly into the dry ingredients. But since these are latte cupcakes I like to add in an actual latte form. Also, make sure that you use espresso powder and not granules or ground coffee.
Turn the mixer to the lowest speed and add half of the flour mixture. Then add the pumpkin and milk mixture. Finish off with the remaining dry ingredients.
Then use a cupcake scoop to evenly divide the batter into the cupcake tins. Bake for about 17-20 minutes, until they are risen and baked. Use a toothpick to check a couple of the pumpkin spice latte cupcakes.
Then allow the cupcakes to cool completely before frosting.
Pumpkin Pie Spice Caramel Drizzle
Homemade caramel is my sauce. It is sticky, sweet, slightly salty, and a whole lot of perfection. It’s also a lot easier to make than it may seem. So if you have the time and desire, try making this Fall inspired pumpkin caramel sauce! Save any leftovers for topping ice cream, blondies, anything your hungry heart desires. And for bourbon caramel, check out my Bourbon Apple Crisp Recipe.
This pumpkin pie spice caramel drizzle has a touch of pure pumpkin puree along with some pumpkin pie spice. Oh yes, these cupcakes are definitely for the pumpkin obsessed!
To make caramel, use a heavy bottom saucepan that is medium in size. You want plenty of room for any sputters. Have all of your ingredients measured and within reach. Take care of how hot caramel gets. Never put your face over the pan. Never taste hot caramel not matter how tempted you are. Caramel is HOT and it burns. You could even wear gloves to shield your hands when stirring in the butter and cream. But definitely be aware of these precautions.
Start your pan on medium low and add the sugar. Allow it to melt, and whisk it as it melts and clumps. Once it is melted and the clumps are gone, do not stir it again. If you must, take the handle of the pan and give it a swirl, but do not stir. In a few minutes it will turn into a deep amber color.
Once this happens, add the butter chunks all at once. It will sputter up. So use a long handled whisk and stir it until the butter is melted.
Then drizzle in the heavy cream while constantly whisking. Incorporating the cream may take almost a minute.
Lastly, remove from the heat and stir in the pumpkin, spice, and vanilla. Stir until smooth. Pour caramel into a heat proof jar and allow to cool to room temperature before using it as a drizzle on the Pumpkin Spice Latte Cupcakes.
Coffee Spiked Frosting
While the cupcakes and the caramel are cooling, work on the frosting. The frosting for these pumpkin spice latte cupcakes are cool, creamy, whipped, and enhanced with a touch of espresso powder.
Use room temperature cream cheese for this whipped cream cheese frosting. Use a clean bowl and a whisk attachment to begin beating the cream cheese on medium low speed until it is smooth. TWith the mixer running on medium high speed, gradually add in the heavy cream in a steady and slow stream. Add the sugar, espresso powder and vanilla extract. Beat the frosting until stiff peaks form. Remove to a piping bag fitted with the star tip, or any of your choosing.
Pumpkin Spice Latte Cupcakes
To assemble the pumpkin spice latte cupcakes, take a cupcake and pipe on the cream cheese frosting. Then drizzle on as much of the pumpkin caramel topping as you want. Then go on, devour that cupcake! And join me on Instagram to share your ritzy recipe pics for a chance to featured on my story or feed!
Variations
This pumpkin spice latte cupcake recipe easily doubles to make 24 cupcakes or a 9 inch 2 layer cake. Double the frosting as well. Increase baking times for the cake to 25-30 minutes. Check to see if they are done with a toothpick.
Pumpkin Spice Latte Cupcakes
Soft pumpkin flavor meets espresso and cream, pumpkin pie spice, and a sweet caramel drizzle. Pumpkin Spice Latte Cupcakes are the cupcake version of Fall's favorite drink! These cupcakes taste just like a Pumpkin Pie Spice Latte, only in cute cake form.
Ingredients
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon pumpkin pie spice mixture
- 2.5 teaspoons ground espresso powder
- 1/2 cup butter unsalted, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup milk warm
- 1/2 cup pure pumpkin puree not pumpkin pie filling
Pumpkin Pie Spice Caramel Sauce
- 1 cup granulated sugar
- 3 tablespoons unsalted butter softened
- 1/2 cup heavy whipping cream
- 1/4 cup pure pumpkin puree
- 1/8 teaspoon flaky or coarse sea salt
- 3/4 teaspoon pumpkin pie spice
Coffee Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1.5 cups heavy whipping cream
- 2/3 cup granulated sugar
- 1 teaspoon ground espresso powder
- 1 teaspoon vanilla extract
Instructions
-
First, preheat the oven to 350 degrees F. Line 12 cupcake tins. Make sure you have room temperature ingredients ready. Use your stand mixer fitted with the paddle attachment. Since this makes 12 cupcakes, try using a mini mixer. This has a built in scraper with the paddle attachment.
Begin by creaming the butter and sugars for a few minutes until pale and fluffy. Scrape down the sides and bottom of bowl if using a standard attachment. Then add the egg and beat for another minute.
Meanwhile, sift together the dry ingredients with the pumpkin pie spice mix. Try your hand at making your own pumpkin pie spice and check out my first, and the most cringe worthy video ever, here. You can thank me for giving you something to laugh about later. Or feel free to use the store bought spice mix.
Warm the milk slightly and add the ground espresso powder and vanilla extract. Whisk in the pumpkin. Alternatively, you can mix the espresso powder directly into the dry ingredients. But since these are latte cupcakes I like to add in an actual latte form. Also, make sure that you use espresso powder and not granules or ground coffee.
Turn the mixer to the lowest speed and add half of the flour mixture. Then add the pumpkin and milk mixture. Finish off with the remaining dry ingredients.
Then use a cupcake scoop to evenly divide the batter into the cupcake tins. Bake for about 17-20 minutes, until they are risen and baked. Use a toothpick to check a couple of the pumpkin spice latte cupcakes.
Then allow the cupcakes to cool completely before frosting.
PUMPKIN PIE SPICE CARAMEL DRIZZLE
To make caramel, use a heavy bottom saucepan that is medium in size. You want plenty of room for any sputters. Have all of your ingredients measured and within reach. Take care of how hot caramel gets. Never put your face over the pan. Never taste hot caramel not matter how tempted you are. Caramel is HOT and it burns. You could even wear gloves to shield your hands when stirring in the butter and cream. But definitely be aware of these precautions.
Start your pan on medium low and add the sugar. Allow it to melt, and whisk it as it melts and clumps. Once it is melted and the clumps are gone, do not stir it again. If you must, take the handle of the pan and give it a swirl, but do not stir. In a few minutes it will turn into a deep amber color.
Once this happens, add the butter chunks all at once. It will sputter up. So use a long handled whisk and stir it until the butter is melted.
Then drizzle in the heavy cream while constantly whisking. Incorporating the cream may take almost a minute.
Lastly, remove from the heat and stir in the pumpkin, spice, and vanilla. Stir until smooth. Pour caramel into a heat proof jar and allow to cool to room temperature before using it as a drizzle on the Pumpkin Spice Latte Cupcakes.
COFFEE SPIKED FROSTING
While the cupcakes and the caramel are cooling, work on the frosting. The frosting for these pumpkin spice latte cupcakes are cool, creamy, whipped, and enhanced with a touch of espresso powder.
Use room temperature cream cheese for this whipped cream cheese frosting. Use a clean bowl and a whisk attachment to begin beating the cream cheese on medium low speed until it is smooth. TWith the mixer running on medium high speed, gradually add in the heavy cream in a steady and slow stream. Add the sugar, espresso powder and vanilla extract. Beat the frosting until stiff peaks form. Remove to a piping bag fitted with the star tip, or any of your choosing.
PUMPKIN SPICE LATTE CUPCAKES
To assemble the pumpkin spice latte cupcakes, take a cupcake and pipe on the cream cheese frosting. Then drizzle on as much of the pumpkin caramel topping as you want.
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