Pumpkin Spice Latte CupcakesAmanda Powell
Super moist and delicious pumpkin spice latte cupcakes made with espresso and seasonal spices, topped with a fluffy cream cheese frosting and caramel drizzle. An indulgent fall dessert baked to impress.
Equipment
- 1 Mixing bowl large
- 1 Electric mixer
- 1 Cupcake pan
- 1 Wire rack
Ingredients
Cupcake Batter
- 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 cup brown sugar
- ⅓ cup granulated sugar
- ½ cup 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 room temperature
Frosting
- 2 oz cream cheese room temperature
- 1 ⅔ cups heavy cream room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- caramel drizzle for topping
Instructions
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and spices. Set aside.
- In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract until smooth.
- In a small bowl, whisk espresso powder with milk.
- Alternate adding the flour mixture and the milk mixture to the wet ingredients, beginning and ending with flour. Mix only until combined.
- Fill each cupcake liner about ⅔ full. Bake 15–18 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat cream cheese until smooth, then slowly beat in heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form.
- Top cooled cupcakes with frosting and caramel drizzle.
Notes
Store cupcakes in an airtight container at room temperature up to 2 days, or refrigerated up to 5 days. Freeze individually wrapped for longer shelf life.