Pumpkin Spice Latte Cupcakes

Dee Stillwell


I have several friends who wait impatiently every Fall for Starbucks to start selling their Pumpkin Latte's...so when I saw this recipe in my email, I knew I had to make them for someone. I got it from Annie's Eats food blog @ www.annies-eats.net. She has some awesome recipes. A friend's birthday was my excuse to make these cupcakes. She loves those SB's Pumpkin Latte's, so I hope she will love these cupcakes too. While I don't like coffee, I must admit, these were very good.

pinch tips: How to Measure Ingredients



30 cupcakes


15 Min


20 Min



2 2/3 c
all purpose flour
2 tsp
baking powder
2 tsp
baking soda
1 tsp
3 Tbsp
expresso powder
1 tsp
cinnamon (i used 2tsp)
1/8 tsp
nutmeg (i used 1/2 tsp)
1/8 tsp
cloves (i used 1/4 tsp)
1 - 15 oz
can pumpkin puree
1 c
1 c
brown sugar, firmly packed
1 c
canola oil
4 large
1/2 c
expresso for brushing (i used 1 cup)


2 1/4 c
heavy cream, cold (i used 2 cups, no point buying another pint for the extra 1/4 cup, and it was enough for 30 cupcakes)
1/4 c
powdered sugar


caramel sauce (i used caramel ice cream topping but u can make homemade if you wish)

Directions Step-By-Step

To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

About this Recipe

Course/Dish: Cakes
Hashtags: #pumpkin, #Cupcakes, #latte