If you are anything like me and live for the cozy flavors of fall, then this Pumpkin Spice Latte Cupcakes Recipe will become an instant favorite in your baking rotation. These cupcakes capture the essence of the beloved seasonal drink, combining the rich warmth of pumpkin and spice with the deep, invigorating notes of espresso. The result is a soft, moist cupcake topped with a luxuriously smooth whipped cream frosting that’s stabilized to hold its shape beautifully. Whether you’re baking for a chilly afternoon treat, a festive gathering, or simply to brighten your week, these cupcakes bring a perfect blend of comfort and indulgence that will have everyone asking for the recipe.
Ingredients You’ll Need
The magic of these cupcakes lies in their simple but thoughtfully chosen ingredients. Each element plays a crucial role in building layers of flavor, moisture, and texture, making the final bite unforgettable.
- All-purpose flour, 1 1/2 cups (195g): Provides the structure and tenderness needed for perfect cupcakes.
- Pumpkin pie spice, 2 teaspoons: A blend of warm spices like cinnamon, nutmeg, and cloves that evoke that classic pumpkin spice taste.
- Baking powder, 1 teaspoon: Helps the cupcakes rise and stay fluffy.
- Baking soda, 1/2 teaspoon: Works with acidic ingredients for a light crumb and slight caramelization.
- Salt, 1/4 teaspoon: Enhances all the sweet and spice flavors.
- Brown sugar, 1/2 cup (100g) packed: Adds moistness and a subtle molasses flavor complementing the pumpkin.
- Pure maple syrup, 1/3 cup (80mL): Brings nuanced sweetness and a hint of complexity beyond regular sugar.
- Large eggs, 2: Bind ingredients and contribute to the moist texture.
- Vegetable oil, 1/2 cup (120mL): Keeps the cupcakes tender and moist with a neutral flavor.
- Pure pumpkin puree, 1 cup (240g): The star ingredient that provides moisture, color, and that unmistakable pumpkin flavor.
- Single espresso shot, 40mL: Adds depth and a subtle coffee kick, balancing sweetness.
- Pure vanilla extract, 2 teaspoons: Rounds out the flavors with its sweet aroma.
- Granulated sugar, 2 tablespoons: For making the pumpkin pie spiced sugar topping.
- Cold cream cheese, 2 ounces (57g): Essential for the creamy, stable frosting base.
- Powdered sugar, 1/2 cup (65g): Sweetens and smooths the frosting.
- Cold heavy whipping cream, 1 cup (240mL): Whipped and stabilized for the light and fluffy frosting.
How to Make Pumpkin Spice Latte Cupcakes Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. This ensures that the leavening agents and spices are evenly distributed, so the cupcakes rise perfectly and every bite bursts with consistent warming spices.
Step 2: Mix the Wet Ingredients
In a large bowl, beat together the brown sugar, maple syrup, eggs, vegetable oil, pumpkin puree, espresso shot, and vanilla extract until smooth. This combination not only brings moisture and sweetness but also the sophisticated espresso flavor that makes this recipe uniquely reminiscent of a latte.
Step 3: Combine Wet and Dry
Add the dry mixture to the wet ingredients and gently fold everything together just until the flour disappears. Avoid overmixing here to keep the cupcakes tender and light. The batter will be thick and slightly spiced with a lovely orange hue from the pumpkin.
Step 4: Bake the Cupcakes
Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake at 350°F in the center of your oven for about 15 to 20 minutes, or until a toothpick inserted into the cupcake comes out clean. Let them cool briefly in the tin before transferring to a wire rack—cool completely before frosting to keep your whipped cream perfect.
Step 5: Make Pumpkin Pie Spiced Sugar
While the cupcakes bake and cool, whisk the granulated sugar with 1 teaspoon of pumpkin pie spice in a small bowl. This simple topping adds a delightful crunch and extra punch of spice once sprinkled on the frosting.
Step 6: Prepare the Stabilized Whipped Cream Frosting
In a large bowl, beat the cold cream cheese and powdered sugar on low speed until creamy and smooth. Gradually add the cold heavy cream in portions, whipping after each addition. Add the vanilla extract, then whip on high until stiff peaks form. This frosting holds its shape beautifully and creates a luscious, cloud-like topping that’s refreshingly light but rich in flavor.
Step 7: Frost and Finish
Pipe the whipped cream frosting generously onto each cooled cupcake, then sprinkle the pumpkin pie spiced sugar on top. This finishing touch gives a little sparkle and a burst of extra spice, completing the look and flavor perfectly.
How to Serve Pumpkin Spice Latte Cupcakes Recipe
Garnishes
To elevate the presentation, consider garnishing with a light dusting of cinnamon or a single coffee bean perched atop each frosted cupcake. Crushed candied ginger or a small dollop of caramel drizzle would also complement the warm tones of the pumpkin spice latte theme elegantly.
Side Dishes
Pair these cupcakes with a steaming mug of your favorite coffee or chai tea to amplify the cozy vibes. If you’re serving at a gathering, fresh seasonal fruit like sliced pears or spiced apple compote can provide a fresh contrast that balances the rich cupcake flavors.
Creative Ways to Present
For a charming touch, serve the cupcakes in rustic kraft paper liners inside a wooden crate or basket scattered with autumn leaves or mini pumpkins. Alternatively, create a beautiful cupcake tower garnished with cinnamon sticks and star anise for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cupcakes fresh by storing them in an airtight container in the refrigerator for up to two days. Because of the whipped cream frosting, refrigeration is key to preserving the texture and preventing spoilage.
Freezing
If you want to freeze these beauties, it’s best to freeze the cupcakes unfrosted. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. When ready to enjoy, thaw completely at room temperature before adding the stabilized whipped cream frosting fresh.
Reheating
Since these are best served cool and the frosting is delicate, reheating is not recommended. Instead, let cupcakes come to room temperature for about 15 minutes if they have been refrigerated to allow flavors to bloom before serving.
FAQs
Can I use regular brewed coffee instead of espresso?
Yes, you can substitute brewed coffee, but make it stronger and use less liquid to keep the cupcake batter consistency right. Espresso gives the most intense coffee flavor, so the cupcakes may be milder with regular coffee.
What if I don’t have pumpkin pie spice?
You can easily make your own by combining ground cinnamon, nutmeg, ginger, and cloves in the right proportions. This way, you have control over the spice levels and freshness.
Can I make this recipe vegan?
With a few swaps like flax eggs, vegan cream cheese, and non-dairy whipping cream, you can adapt the recipe for a vegan version. Just be mindful that texture and flavor may be slightly different.
Why is espresso added to the cupcakes?
The espresso adds a subtle depth and richness that mimics the coffee element of a pumpkin spice latte. It balances the sweetness and enhances the spice flavors rather than making the cupcakes taste overly “coffee-like.”
How do I know when the whipped cream frosting is ready?
When the frosting forms stiff peaks, it should hold its shape firmly without drooping. You can test by dipping the beater and flipping it upside down—the tip of the frosting should stand straight up without folding over.
Final Thoughts
These Pumpkin Spice Latte Cupcakes Recipe are an absolute dream for anyone who loves the flavors of fall wrapped up in a cupcake. From the moist, spiced cake infused with espresso to the dreamy stabilized whipped cream frosting, every bite invites warmth and joy. You’ll find yourself baking these again and again, whether it’s for a special occasion or just to treat yourself on an ordinary day. Go ahead, roll up your sleeves, and bring the comforting taste of a pumpkin spice latte right into your kitchen with this irresistible recipe!
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Pumpkin Spice Latte Cupcakes Recipe
- Total Time: 55 minutes
- Yield: 12 to 14 cupcakes 1x
Description
These Pumpkin Spice Latte Cupcakes combine the warm flavors of pumpkin and pumpkin pie spice with the robust taste of espresso, topped with a stabilized whipped cream frosting and a sprinkle of pumpkin pie sugar. Perfect for fall gatherings or a cozy treat, they offer a moist, flavorful cupcake with a creamy, lightly spiced topping.
Ingredients
Cupcakes
- 1 1/2 cups (195g) all-purpose flour, spoon and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) packed brown sugar, light or dark
- 1/3 cup (80mL) pure maple syrup
- 2 large eggs
- 1/2 cup (120mL) vegetable oil, or any neutral flavored oil
- 1 cup (240g) pure pumpkin puree, not pumpkin pie filling
- 1 shot (40mL) single espresso, at room temperature
- 2 teaspoons pure vanilla extract
Pumpkin Pie Sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
Stabilized Whipped Cream Frosting
- 2 ounces (57g) cold cream cheese
- 1/2 cup (65g) powdered sugar, sifted
- 1 cup (240mL) cold heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
- Make the pumpkin spice latte cupcakes: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt to combine. Set aside.
- Combine wet ingredients: In a large bowl, whisk together brown sugar, maple syrup, eggs, vegetable oil, pumpkin puree, espresso, and vanilla extract until smooth.
- Mix dry and wet ingredients: Add the dry ingredients to the wet ingredients and gently mix until just combined, making sure no dry streaks of flour remain but avoiding overmixing to keep the cupcakes tender.
- Prepare for baking: Portion the cupcake batter into prepared cupcake liners, filling each about two-thirds full. This recipe will make approximately 12 to 14 cupcakes. If baking in batches, the batter can sit out up to 1 hour; ensure tins are cooled between batches.
- Bake the cupcakes: Bake in the center of a preheated 350°F (175°C) oven for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.
- Make the pumpkin pie sugar: In a small bowl, whisk together granulated sugar and pumpkin pie spice. Set aside.
- Make the stabilized whipped cream frosting: Using an electric mixer with a paddle or whisk attachment, mix cream cheese and powdered sugar on low speed until smooth.
- Add heavy cream gradually: Gradually add cold heavy cream in three to four additions, beating well after each until fully incorporated.
- Whip the frosting: Add vanilla extract and whip on high speed until stiff peaks form. Test by flipping the beater upside down; the peaks should hold firmly without curling over. Avoid overwhipping to prevent the frosting from softening.
- Decorate the cupcakes: Pipe the whipped cream frosting onto the cooled cupcakes and sprinkle the pumpkin pie sugar over the top. Serve and enjoy!
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- The espresso shot enhances the coffee flavor but can be substituted with strong brewed coffee if needed.
- The stabilized whipped cream frosting can be prepared up to 2 days in advance and stored in the refrigerator.
- If baking multiple batches, ensure cupcake tins cool completely before reuse to ensure even baking.
- Do not overmix the batter to keep cupcakes soft and tender.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
