These Pumpkin Spice Latte Cupcakes bring the cozy flavors of autumn into a single, delightful treat.
Moist and flavorful, they combine fiber-rich pumpkin and plant-based fats from oil with a touch of espresso for a subtle energy boost.
Quick to bake and easy to frost, they’re a satisfying, everyday-friendly dessert perfect for breakfast, snack, or afternoon coffee breaks.
Pumpkin Spice Latte Cupcakes
Equipment
- 12-count muffin tin
- Paper cupcake liners
- Medium mixing bowl
- large mixing bowl
- Electric mixer with whisk attachment
- Spatula
- Wire cooling rack
- Small bowl (for topping sugar)
Ingredients
For the Pumpkin Cupcakes:
- 1 ½ cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup packed brown sugar light or dark
- ⅓ cup pure maple syrup
- 2 large eggs
- ½ cup vegetable oil or neutral-flavored oil
- 1 cup pumpkin puree not pie filling
- 1 shot 40 mL espresso, room temperature (~3 tbsp)
- 2 tsp pure vanilla extract
For the Pumpkin Spice Sugar (optional):
- 2 tbsp granulated sugar
- 1 tsp pumpkin pie spice
For the Stabilized Whipped Cream Frosting:
- 2 oz cold cream cheese
- ½ cup powdered sugar sifted
- 1 cup cold heavy whipping cream
- 1 tsp pure vanilla extract
Instructions
- Preheat & Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly from the moment they go into the oven. While the oven warms, line a 12-count muffin tin with paper liners. Lining the tin prevents sticking and makes cleanup easy. If you only have one muffin tin, don’t worry you can bake in batches; just ensure the tin cools completely before reusing.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisking evenly distributes the leavening agents and spices, ensuring each cupcake has a consistent texture and flavor. Set this dry mixture aside for later use.
- Mix Wet Ingredients: In a large bowl, combine ½ cup packed brown sugar and ⅓ cup pure maple syrup. Whisk until smooth. Add 2 large eggs, one at a time, whisking well after each addition to ensure the mixture is homogeneous. Next, stir in ½ cup vegetable oil and 1 cup pumpkin puree. Finally, add 1 shot (40 mL) of room-temperature espresso and 2 teaspoons of pure vanilla extract. Whisk everything together until fully blended. The batter should be thick, glossy, and aromatic from the pumpkin spice and espresso.
- Combine Dry & Wet Ingredients: Gradually add the dry mixture to the wet mixture. Using a spatula, fold gently until just combined. Be careful not to overmix; overmixing can result in dense cupcakes. Stop folding as soon as there are no visible streaks of flour. The batter should be thick but pourable, holding a slight mound when scooped.
- Portion the Batter: Using a spoon or an ice cream scoop, divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. This ensures the cupcakes rise evenly without spilling over. If you’re baking multiple batches, the leftover batter can sit at room temperature for up to 1 hour, but try to bake promptly for best results.
- Bake the Cupcakes: Place the muffin tin in the center of your preheated oven. Bake for 15–20 minutes, or until a toothpick or skewer inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking if your oven has hot spots. The cupcakes should be slightly golden on top and spring back when lightly pressed.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them rest in the muffin tin for 10 minutes. Then transfer them carefully to a wire cooling rack. Allow the cupcakes to cool completely to room temperature before frosting. Frosting warm cupcakes will cause it to melt and lose structure.
- Prepare Pumpkin Spice Sugar: While cupcakes cool, mix 2 tablespoons granulated sugar and 1 teaspoon pumpkin pie spice in a small bowl. This simple topping adds a subtle crunch and enhances the warm autumn flavor.
- Make Stabilized Whipped Cream Frosting: In a large mixing bowl, beat 2 ounces of cold cream cheese with ½ cup sifted powdered sugar on low speed until smooth. Gradually pour in 1 cup of cold heavy whipping cream in 3–4 additions, mixing well after each. Add 1 teaspoon pure vanilla extract. Increase the mixer speed to high and whip until stiff peaks form. Test by dipping the beater upside down—peaks should hold without curling. Do not overwhip, or the frosting may soften.
- Frost the Cupcakes: Once cupcakes are completely cooled, pipe the stabilized whipped cream frosting onto each cupcake using a piping bag or a spatula. Add a gentle swirl or peak on top for visual appeal. Sprinkle the pumpkin spice sugar over the frosting for an optional finishing touch.
- Serve & Store: Enjoy these cupcakes immediately for the best texture and flavor. If storing, place them in an airtight container in the refrigerator for up to 2 days. The stabilized whipped cream maintains its structure, keeping cupcakes beautiful and delicious for snacking or serving at gatherings.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control sugar and moisture content.
- Room-temperature eggs blend more evenly with other wet ingredients for a smoother batter.
- Do not overmix the batter; overmixing can make cupcakes dense rather than light and fluffy.
- Espresso can be substituted with strong brewed coffee if needed; it enhances the pumpkin flavor.
- Stabilized whipped cream keeps for up to 2 days in the refrigerator; frost close to serving if possible.
- Pumpkin spice sugar topping is optional but adds a delicate crunch and visual appeal.
- Make sure cupcakes are completely cooled before frosting to prevent frosting from melting.
Chef’s Secrets For Perfect Texture
The key to perfectly moist and flavorful pumpkin spice latte cupcakes lies in balancing wet and dry ingredients carefully.
Always fold the dry ingredients gently into the wet mixture rather than stirring vigorously.
The pumpkin puree adds natural moisture and fiber, while the espresso intensifies the subtle warm flavors without overpowering the pumpkin.
Using vegetable oil rather than butter keeps the cupcakes soft and tender, making each bite light and airy.
For the frosting, chilling the cream cheese and heavy cream ensures stiff peaks form quickly, resulting in a creamy, stable topping that holds beautifully.
Creative Serving Suggestions Ideas
These cupcakes shine when served as a seasonal treat or paired with a warm beverage.
For a cozy fall breakfast, serve one alongside a latte or chai tea.
For dessert, consider topping with a few crushed toasted pecans or a drizzle of caramel sauce for extra indulgence.
They also work beautifully on a dessert platter for gatherings—decorate with small edible autumn leaves or a light dusting of cinnamon for a festive touch.
Their moderate sweetness makes them versatile enough for snacking without feeling overly rich.
Storage Tips To Keep Fresh
To maintain freshness and flavor, store frosted cupcakes in an airtight container in the refrigerator for up to 2 days.
If you prefer longer storage, you can freeze unfrosted cupcakes for up to 3 months—wrap them individually in plastic wrap, then place in a freezer-safe container.
Thaw at room temperature before frosting. Stabilized whipped cream is ideal because it maintains its structure for short-term refrigeration.
Avoid storing in humid environments, as moisture can soften the paper liners and reduce the crisp texture on top.
Frequently Asked Questions
1. Can I use canned pumpkin pie filling instead?
It’s best to avoid pumpkin pie filling because it contains added sugar and spices. Using pure pumpkin puree ensures you control sweetness, texture, and spice balance.
2. Can I replace espresso with coffee?
Yes! Strong brewed coffee works as a substitute and will still bring out the subtle warm flavors. Just allow it to cool before adding to the batter.
3. How do I prevent cupcakes from sinking?
Avoid overmixing the batter and make sure your leavening agents (baking powder and baking soda) are fresh. Also, ensure cupcakes are baked immediately after mixing for optimal rise.
4. Can I make these cupcakes vegan?
You can substitute eggs with flax eggs or commercial egg replacers, and use plant-based cream and oil. However, texture may vary slightly from the original recipe.
5. What’s the best way to pipe whipped cream frosting?
Use a large star or round piping tip for a professional look. Chill the frosting slightly if it starts softening during piping. Apply gentle pressure and move in a circular or swirling motion for even coverage.
