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Pumpkin Spice Latte Cupcakes

Inspired by the drink we know and love, these pumpkin spice latte cupcakes are the perfect fall dessert. The fall spices bring out the flavor of the pumpkin, and the coffee adds a warm, slightly bitter note. Topped with a spiced cream cheese frosting, the decoration methods for these cupcakes are endless! Make these easy cupcakes on your next fall baking spree!
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings: 12 Cupcakes
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 cup pumpkin puree
  • 1¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice*
  • ½ teaspoon salt
  • ½ cup unsalted butter melted and slightly cooled
  • 2 teaspoons instant espresso powder
  • 3/4 cup light or dark brown sugar
  • 3 large egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup brewed coffee at room temperature
  • 3 large egg whites at room temperature
Spiced Cream Cheese Frosting
  • 8 ounces full fat cream cheese at room temperature
  • ½ cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 1 teaspoon pumpkin pie spice (plus more for optional decoration.)
  • 1 teaspoon instant espresso powder
  • ⅛ teaspoon salt
  • 1/2 cup heavy cream
  • A few coffee beans For optional decoration

Method
 

  1. Preheat the oven to 350°F and line a 12 count muffin tin with cupcake liners. Set aside.
Blot the pumpkin puree
  1. Place the pumpkin purée in a bowl lined with paper towels. Press on the top of the puree with a paper towel. The paper towels will soak up some of the moisture from the pumpkin. Place the blotted pumpkin puree in a separate bowl and set aside.
Make the cupcakes
  1. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  2. In a medium bowl, whisk together the blotted pumpkin, unsalted butter, brown sugar, egg yolks, vanilla extract, espresso powder, and coffee. Pour the wet mixture into the dry ingredients and whisk together until combined.
  3. In a medium bowl whip the egg whites on medium high speed until medium-stiff peaks form. You can do this with a handheld or stand mixer. You can also do it by hand but It may take longer, and will be a lot harder. You have medium- stiff peaks when a whisk lifted out of the bowl will leave a peak that stands by itself.
  4. Slowly and carefully, fold the whipped egg whites into the batter. Be careful not to deflate the egg whites. Try not to over mix.
  5. Pour/scoop the batter evenly into the prepared muffin tin. I like to aim for filling them ⅔ of the way. Bake the cupcakes for 20-22 minutes or until a toothpick inserted comes out mostly clean, with a few crumbs.
  6. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Make the frosting
  1. In a large bowl, using either a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until combined and creamy. Add the vanilla, confectioners sugar, pumpkin pie spice, espresso powder, and salt. Beat on medium low speed for 30 seconds and then turn up to high speed and beat for 2 minutes. Set aside.
  2. In a small bowl, whip the heavy cream with a whisk until stiff peaks form. If you are doing this by hand, it will take around 5 minutes, and if you do it with a mixer (handheld or stand) it will take around 2 minutes.
  3. Fold the whipped cream into the cream cheese frosting, trying not to deflate it. I like to leave a few streaks of the whipped cream because I think it resembles the foam on top of a latte.
  4. Frost the cupcakes. You can just use a spatula and smear the frosting on top, or you can put the frosting into a piping bag and pipe it on. I use a Wilton 4B piping tip to create a swirl. Top with a sprinkle of pumpkin spice and a few coffee beans if desired.

Notes

* Pumpkin Pie Spice: If you can’t get your hands on pumpkin pie spice, here is a recipe for making your own at home:
In a small bowl whisk together:
•1/2 teaspoon all spice
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves