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
Scale
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
