Pumpkin Spice Latte Cupcakes

Ruth M. Moran

Moist pumpkin cupcakes infused with espresso and warming pumpkin spice, topped with a creamy, stabilized whipped cream frosting.

Perfectly balanced for sweetness and spice, these cupcakes are a cozy, everyday dessert or snack.

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Prep Time 20

Cook Time 15

Cooling Time 15

Total Time 50

Course Dessert, Snack

Cuisine American, Seasonal

Servings 12 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.