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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes

Moist and flavorful cupcakes made with pumpkin puree and pumpkin spice, topped with a creamy coffee cream cheese frosting. Perfect for fall baking and cozy gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the cupcakes:
  • 1 cup all-purpose flour 120 g
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 tsp pumpkin spice
  • 1 cup pumpkin puree 240 g
  • 1/2 cup butter melted (115 g)
  • 3/4 cup brown sugar 150 g
  • 2 large eggs
  • 1 tsp vanilla extract
For the frosting:
  • 1 cup cream cheese 225 g, softened
  • 1/4 cup butter 55 g, softened
  • 1 cup powdered sugar 120 g
  • 1/2 tsp vanilla extract
  • 1 tsp instant coffee powder

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking powder, salt, and pumpkin spice.
  3. In another bowl, combine pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly into 12 cupcake liners, filling each about 2/3 full.
  6. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cupcakes to cool completely before frosting.
  8. For the frosting, beat cream cheese and butter together until smooth (do not overmix).
  9. Add powdered sugar, vanilla extract, and instant coffee powder. Mix until creamy.
  10. Pipe or spread the frosting onto cooled cupcakes and serve.

Notes

- Adjust pumpkin spice to taste for a stronger or milder flavor.
- Store cupcakes in the refrigerator for up to 3 days.