Pumpkin Spice Latte Cupcakes! That sweet, spicy Autumnal hot drink in cupcake form. Soft and moist coffee spiked pumpkin spice cupcakes topped with a whipped cream topping and drizzled with caramel sauce!
Pumpkin spice fans put your hands up! This recipe is for you.
Pumpkin spiced coffee cupcakes topped with softly whipped cream and drizzled with caramel sauce – I couldn’t leave out that crucial detail!
I have a teeny tiny obsession with pumpkin spice and I’ve been desperate to try a cupcake recipe with all the flavours of that delicious, sweet, festively spicy Starbucks drink.
It took me a few attempts, but I finally found a recipe I was happy with. I found it quite difficult to get the right balance of flavours without the spices over powering everything – you don’t want to over do the ground cloves, trust me! A little of that stuff goes a very long way.
I pondered for a while on what to top the cupcakes with – I thought about making a spiced buttercream, but I figured there was enough pumpkin spice going on already.
I almost went for a Biscoff cream cheese icing, but in the end I realised I was over thinking the situation and settled on a cinnamon dusted whipped cream topping – I wanted the cupcakes to be almost a carbon copy of the famous drink, so what else could it be?
It was 100% the right decision.
Making these Pumpkin Spice latte cupcakes
This is a really easy cupcake recipe – there is no creaming butter and sugar together! It is simply a case of mixing the dry ingredients and wet ingredients together.
Take care not to over mix the batter or you could over develop the gluten and your cupcakes could end up being tough. Stop as soon as everything is incorporated.
Depending on your oven and the size of your cases, the cupcakes will take between 16-20 minutes to bake.
Now obviously because the cupcakes are topped with whipped cream, you will need to keep them in the fridge.
The pumpkin purée and oil in the cupcakes will ensure that the cupcakes won’t dry out in the fridge.
Ingredients you’ll need to make these pumpkin spice latte cupcakes
- plain (all purpose) flour
- baking powder
- Spices – ground cinnamon, nutmeg, ginger and ground cloves.
- instant espresso powder. I use Nescafe azera, but any brand of espresso powder will do.
- pumpkin puree – If you are having difficulty sourcing tinned pumpkin puree, check out my post on how to make pumpkin puree from scratch
- 1 egg
- sunflower or vegetable oil
- soft light brown sugar
- vanilla extract
for the topping:
- double (heavy/whipping) cream
- vanilla extract
- icing sugar
- caramel sauce for drizzling over the cupcakes – I used bottled sauce for that authentic takeaway hot drink taste!
How long will these Pumpkin Spice latte cupcakes keep?
These cupcakes will keep for up to 2 days in the fridge. If you keep them in an airtight container the cakes will stay moist and won’t dry out.
If you’re pumpkin spice crazy like me, then why not make yourself a homemade pumpkin slice latte to enjoy with these cupcakes?
All you need then is a cosy blanket and the Gilmore Girls on Netflix to reach ultimate Autumn cosiness factor…which is exactly what’s needed right now!
More pumpkin recipes to try
Did you make these pumpkin spice latte cupcakes?
Let me know what you thought of the recipe by leaving a comment below – and please rate the recipe by clicking on the stars in the recipe card.
Got a picture of your pumpkin spice latte cupcakes? I would love to see them! Tag me on Instagram #sweetsavouryblog
- 180g plain (all-purpose) flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 180ml milk
- 1 tablespoon instant espresso powder
- 120g Pumpkin puree
- 60ml vegetable or sunflower oil
- 160g soft light brown sugar
- 1 Large egg, beaten
- 1 1/2 teaspoons vanilla extract
- FOR THE TOPPING:
- 300ml fridge cold double (heavy) cream
- 1/2 teaspoon vanilla extract
- 2 Tablespoons icing sugar
- Ground cinnamon or pumpkin spice for dusting the top of the cupcakes
- Caramel sauce for drizzling on top of the cupcakes
- Preheat the oven to 180C/160Fan/350F. Line a 12 hole cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.
- Warm the milk in a small saucepan. Remove from the heat and stir in the espresso powder until dissolved. Stir in the pumpkin puree, vegetable oil, brown sugar, egg and vanilla extract until the mixture is smooth.
- Make a well in the centre of the dry ingredients and pour in the pumpkin mixture. Using a whisk, mix everything together until until the mixture is smooth. Don't overmix. The batter will be a little runnier than a usual cupcake batter.
- Pour the batter into the cupcake liners, filling them no more than 2/3 full. Bake for 18-20 minutes or until they are risen and spring back when lightly pressed.
- Place the cupcakes on a wire cooling rack and allow to cool completely before adding the whipped cream topping.
- To make the topping, place the cold whipped cream, icing sugar and vanilla extract in a medium bowl and whip to soft peaks. You don't want to overwhip the cream, but you need it to be firm enough to prevent it from sliding off the cupcakes. Place the whipped cream in a piping bag fitted with a nozzle - I used a plain round 3cm nozzle - and pipe the cream on top of the cupcakes. Using a tea strainer, dust the tops very lighly with ground cinnamon or pumpkin spice and drizzle with caramel sauce.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 224mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only