Skip to Content

Pumpkin Spice Latte Cupcakes

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES
Pumpkin spice latte cupcakes are the drinks in cupcake form and they're so much better in cupcakes than in a cardboard cup!

Pumpkin spice latte cupcakes

Ah, pumpkin spice lattes.

Every Fall, I always have to remind myself what PSL stands for because EVERYONE is like “OMG PSL IS BACK” or “FIRST PSL OF THE SEASON!!” and I’m always like, “what the HECK is PSL? Pacific….South….Pppp…?!”

Oh right. Duh, the infamous Starbucks drink that tastes like dirt.

Lol, sorry, I literally can’t with that drink.

Although I’m hearing their new pumpkin cream cold brew thing is really good?

Anyway, the first time I had a PSL, I spit it back into the cup and asked for a new drink.

I just don’t know what it is, but to me, it tasted like leaves and not very pumpkin spice-y.

Not that I know what leaves taste like, it’s just one of those tastes that made you think of sticking your tongue in a pile of dirt and leaves.

I love pumpkin spice and I love coffee. How could these two things go so dastardly wrong in a latte?!

Well, even with my dislike for PSLs, I always think that if something isn’t as delicious in a drink form, it might be better in a cupcake form.

And oh boy, was I right.

These pumpkin spice latte cupcakes are deeelish!

They have the hint of coffee flavor, not too strong, and then the amazing pumpkin spice comes right through.

The whipped cream topping is light and airy and the caramel drizzled on top is the perfect pairing.

Drink Eat up, PSL lovers ;)

Pumpkin spice latte cupcakes are the drinks in cupcake form and they're so much better in cupcakes than in a cardboard cup!

Why you should make pumpkin spice latte cupcakes

Because who doesn’t love another cupcake recipe?

Plus, pumpkin spice lattes are far better in cupcake form than in drink form.

These are incredibly moist and flavorful.

And the caramel topping on top is the perfect companion!

Can I use ground coffee instead of espresso powder?

Yes and no.

Ground coffee won’t give it as much coffee flavor and the coloring of your batter might not be as dark.

If you can find espresso powder, I highly recommend as they would be the best for these pumpkin spice latte cupcakes in terms of emulating the drink taste!

Pumpkin spice latte cupcakes are the drinks in cupcake form and they're so much better in cupcakes than in a cardboard cup!

Can I use frosting instead of whipped cream?

Yes, definitely!

A cream cheese frosting would be really good paired with pumpkin spice latte cupcakes!

Other pumpkin dessert recipes to try this Fall:

Pumpkin spice latte cupcakes are the drinks in cupcake form and they're so much better in cupcakes than in a cardboard cup!
 
Pumpkin spice latte cupcakes are the drinks in cupcake form and they're so much better in cupcakes than in a cardboard cup! #pumpkinspice #pumpkinspicelatte #cupcakes #cupcakerecipe #PSL
4 from 4 votes
Print

Pumpkin Spice Latte Cupcakes

Pumpkin spice latte cupcakes are the drinks in cupcake form and they're so much better in cupcakes than in a cardboard cup!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2 dozen
Calories: 290kcal
Author: Julie Chiou

Ingredients

For the cupcakes:

  • 2 2/3 cup all purpose flour
  • 3 tablespoons espresso powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 tablespoons pumpkin pie spice
  • 1: 15 ounce can of pumpkin puree
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup coffee, for brushing

For the topping:

  • 2 1/4 cup heavy whipping cream, chilled
  • 1/4 cup confectioners sugar
  • Caramel sauce for drizzling, (I just combined 10 unwrapped caramel candies with 4 tbsp. of heavy cream in a small saucepot on low heat. I let cool then drizzled over the whipped cream topping)

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line muffin tins with baking cups.
  • In a large bowl, whisk together flour, espresso powder, baking soda, baking powder, and pumpkin pie spice. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together pumpkin puree, sugar, dark brown sugar, and oil.
  • Beat in the eggs, one at a time, mixing well after each addition.
  • With the mixer on low, gently add in the dry ingredients in two additions. Mix until just incorporated.
  • Evenly divide the batter amongst the baking cups, filling them about 2/3 of the way full.
  • Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  • While the cupcakes are still warm, with a pastry brush, brush the tops of the cupcakes with coffee. Allow the first coat to soak in before repeating with the 2nd and 3rd coat. Let cool completely on a wire cooling rack.
  • In the meantime while the cupcakes are cooling, make the topping.
  • In the bowl of a stand mixer fitted with the whisk attachment, gently whip the cream, starting at a low speed and gradually increasing. Slowly pour in the confectioners sugar then increase the speed of the mixer to medium high and beat until stiff peaks form.
  • Put the whipped cream mixture in a pastry bag fitted with your favorite decorative tip. Pipe the whipped cream on top of the cooled cupcakes then drizzle with caramel sauce.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Source: Annie’s Eats
Nutrition Facts
Pumpkin Spice Latte Cupcakes
Amount Per Serving (1 cupcake)
Calories 290 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

Photography by Jamie Vespa

Previous
Apple Cider Chicken Skillet
Next
Slow Cooker Chicken Tikka Masala
Recipe Rating




Lauren

Thursday 19th of December 2019

Awww the cupcakes didn’t taste like coffee or pumpkin. I was so excited to try it, but it definitely didn’t turn out the way I thought it was going to. Do you think poking holes in the cupcake before brushing on the coffee and adding more pumpkin spice would help?

Julie Wampler

Saturday 21st of December 2019

it could!

Ann

Thursday 17th of October 2019

These cupcakes look so appetizing that I’m ready to eat even a picture of them! Everybody around me knows that I am a real fan of pumpkin and of all dishes that contain pumpkin! I often bake pumpkin cakes or breads with different accents, such as walnuts, caramel, spices or butter glaze. But these ones are furthermore spicy! C-c-combo! Thank you for the recipe! I am sure I will make this beautiful thing today and enjoy it. How long does it stay fresh and how should I store these cupcakes? Your blog is always full of appetizing photos and creative ideas. Keep it up, good luck :)))

Julie Wampler

Monday 21st of October 2019

Aww thank you! It stays fresh for about three days at room temperature; after that, I would pop it into the fridge to stay fresh for another 3-4 days. I would store them in an airtight container.

Pat O

Wednesday 17th of August 2016

Good Day Just saw your recipe for the Pumpkin Caramel Drizzle Cup Cakes on FACEBOOK. As I resonded on FB, I could have eaten the screen. Perfect for a a fall party, or I can make them tomorrow!!! Just want you to know that I can't wait to try these. Just wanted to be sure you got my THUMBS UP in case you didn't see my comment on FB NO need to respond. THANKS FOR THE RECIPE. Pat

Tasha @thatssoyummy

Tuesday 6th of October 2015

PSL's are a little too sweet for me and I am a serious coffee drinker but these cupcakes are completely for me!

Courteney

Thursday 13th of November 2014

Oh and one more question! Could I use ground espresso beans instead of the espresso powder or would that affect the consistency?

Julie

Thursday 13th of November 2014

I think powder would be better since it's finer.