Pumpkin Spice Latte Cupcakes

Autumn is my favorite season. I find comfort in snuggling up with a blanket, and a good book while sipping on a hot latte with warm spices. I’ve created that same warm feeling into these pumpkin cupcakes.

Why I Love This Recipe

There’s just something magical about autumn, and these Pumpkin Spice Latte Cupcakes capture that warm, cozy feeling perfectly. As soon as the leaves start to change, I find myself craving the comforting flavors of pumpkin, warm spices, and coffee. Inspired by my favorite fall drink—the Starbucks Pumpkin Spice Latte—I wanted to create a dessert that embodies everything I love about the season.

I’ll never forget the day I came home with a few Pumpkin Spice Lattes for the family, determined to recreate that same delicious experience in cupcake form. After a couple of tries, I finally got it right, and these cupcakes are full of rich pumpkin flavor, spiced frosting, and a hint of coffee—just like the drink that inspired them.

Growing up in the Midwest, fall was all about pumpkins, whether it was visiting local pumpkin patches or enjoying the ones my dad grew on his own land. Now, even though I live in a place where pumpkin patches are harder to find, these cupcakes bring back that nostalgia. They’re like a bite of autumn, even when the weather doesn’t quite feel like fall yet.

If you love Starbucks’ Pumpkin Spice Latte as much as I do, you’re going to fall in love with these cupcakes. They’re the perfect treat for a cozy day indoors or for sharing with friends during the holiday season!

Ingredients

For the Cupcakes:

• 2 cups all-purpose flour – The foundation of a tender, fluffy cupcake.
• 1½ cups granulated sugar – Adds the perfect amount of sweetness to balance the warm spices.
• 2 teaspoons baking powder – Helps the cupcakes rise and become light and airy.
• 1 teaspoon baking soda – Works with the baking powder to ensure the cupcakes have the perfect texture.
• ½ teaspoon salt – Enhances the flavor and brings out the sweetness.
• 1½ teaspoons ground cinnamon – A quintessential fall spice that adds warmth and depth.
• 1 teaspoon pumpkin pie spice – A flavorful blend of spices like nutmeg, cloves, and ginger that captures the essence of autumn.
• 3 large eggs – Provide structure and richness to the batter.
• 15 oz. canned pumpkin puree (not pumpkin pie filling) – Adds moisture, flavor, and a beautiful orange hue, while giving the cupcakes their signature pumpkin taste.
• ¼ cup brewed coffee – Infuses a subtle coffee flavor, bringing out the richness of the pumpkin and spices.
• 1 tablespoon instant coffee – Enhances the depth of the coffee flavor, creating that perfect latte vibe.
• ¼ cup half and half (or full-fat milk/cream) – Adds creaminess to the batter for a rich, tender crumb.
• ½ cup vegetable oil – Keeps the cupcakes moist and tender, ensuring they stay soft for days.

For the Spiced Cream Cheese Frosting:

• 9 tablespoons butter, at room temperature – Creates a smooth, creamy base for the frosting, adding richness.
• 6 oz. cream cheese, softened – The tangy creaminess of the cream cheese balances the sweetness and pairs beautifully with the pumpkin.
• ½ cup shortening – Helps the frosting hold its shape while adding a light, fluffy texture.
• 1½ teaspoons pumpkin pie spice – Infuses the frosting with warm, cozy flavors that complement the cupcakes perfectly.
• 2½ cups powdered confectioners’ sugar – Sweetens the frosting while giving it a smooth, silky texture.

Garnishes:

• Gingersnap cookies – Add a crunchy, spicy bite as a fun garnish, perfectly complementing the soft, creamy frosting.
• Green straws – For a playful touch, mimicking the look of a Starbucks Pumpkin Spice Latte.
• Caramel sauce – Drizzle over the frosting for an extra layer of indulgence; it adds a rich, buttery sweetness to each bite.

These cupcakes combine the comforting flavors of a Pumpkin Spice Latte with the indulgent texture of moist pumpkin cake and rich, spiced cream cheese frosting. Each bite is a celebration of autumn’s best flavors, making them perfect for fall gatherings or simply enjoying with a cup of coffee!

How to Make Pumpkin Spice Latte Cupcakes

To make these Pumpkin Spice Latte Cupcakes, start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. These dry ingredients form the base of your cupcakes, while the spices add those familiar warm, fall flavors. In a separate bowl, whisk the eggs, then stir in the pumpkin puree. Brew a fresh cup of coffee and mix in instant coffee to intensify the flavor, followed by half and half (or milk/cream). Add the coffee mixture to the pumpkin mixture, along with the vegetable oil, and whisk until everything is fully combined.

Next, gently fold the wet ingredients into the dry ingredients, mixing just until everything is combined. Be careful not to overmix, as this could result in denser cupcakes. Divide the batter evenly among the cupcake liners, adding about ¼ cup of batter to each liner. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely before frosting.

While the cupcakes are cooling, make the frosting. In a large mixing bowl, beat the butter, powdered sugar, and pumpkin pie spice together until smooth. Then, add in chunks of cream cheese and shortening, mixing until the frosting is light and fluffy. For a perfect finish, transfer the frosting into a pastry bag fitted with your desired cupcake tip. If needed, chill the frosting in the pastry bag to help maintain its shape while piping.

To finish, frost each cupcake, top with a gingersnap cookie, insert a straw, and drizzle with caramel sauce for an extra indulgent touch. Make sure to chill the cupcakes until about 30 minutes before serving to keep everything fresh. If the cupcakes stick to the liners, you can place them in a ziplock bag for a few hours or spray the liners lightly with vegetable oil before baking. For the caramel sauce, you can follow a simple homemade recipe to really elevate the flavor!

Cooking Tips

• Prevent Cupcake Liners from Sticking: If you find that the cupcakes are sticking to the liners, try lightly spraying the liners with vegetable oil before adding the batter. Alternatively, you can place the baked cupcakes in a ziplock bag for a few hours, which helps release them from the liners more easily.
• Coffee Flavor Boost: For a stronger coffee flavor, you can increase the amount of instant coffee or use espresso powder instead. This will give the cupcakes a richer, more pronounced latte taste.
• Achieving Perfect Frosting Consistency: To ensure your frosting holds its shape while piping, chill it in the pastry bag for 10-15 minutes before frosting the cupcakes. This tip is especially helpful if you want to use detailed cupcake tips like a Russian Ball Tip for an extra decorative touch.
• Even Cupcake Batter Distribution: Use a ¼ cup measuring scoop to ensure each cupcake gets the same amount of batter. This ensures even baking and consistent cupcake sizes.
• Bake in Batches: If you’re making a large batch, be sure to bake the cupcakes in the center of the oven to ensure even cooking. You may need to rotate the pans halfway through for consistent results.

Variations

• Mocha Pumpkin Spice Cupcakes: For a chocolatey twist, add ¼ cup of cocoa powder to the dry ingredients. The combination of chocolate and pumpkin with the coffee gives the cupcakes a rich mocha flavor.
• Maple Pumpkin Spice Cupcakes: Replace the sugar in the frosting with pure maple syrup for a naturally sweet, maple-flavored frosting that pairs beautifully with the pumpkin and spices.
• Vegan Pumpkin Spice Cupcakes: Swap the eggs for a flaxseed or chia seed egg substitute, and use vegan cream cheese, butter, and milk alternatives like almond milk to make these cupcakes completely plant-based without sacrificing flavor.
• Nutty Pumpkin Spice Cupcakes: Add ½ cup of chopped walnuts or pecans to the batter for a bit of crunch. This adds a delightful texture to the moist pumpkin cupcakes.
• Spiced Buttercream Frosting: If you want a spicier frosting, increase the pumpkin pie spice in the frosting or add a pinch of ground ginger and nutmeg for extra warmth and depth.
• Caramel Drizzle Alternative: If you’re looking for a lighter option, skip the caramel sauce and drizzle melted white chocolate or a cinnamon glaze over the cupcakes instead.

Frequent Asked Questions

Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes with moist pumpkin cupcakes with a rich flavor.  These Pumpkin Spice Latte Cupcakes are made to taste just like Starbucks Pumpkin Spice Latte.

5 from 13 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Servings 21 servings

Calories 292 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1½ cups granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1½ teaspoons ground cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 3 large eggs
• ▢ 15 oz. canned pumpkin puree not pumpkin pie filling
• ▢ ¼ cup coffee
• ▢ 1 tablespoon instant coffee
• ▢ ¼ cup half and half or full-fat milk/cream
• ▢ ½ cup vegetable oil

Frosting

• ▢ 9 tablespoons butter at room temperature
• ▢ 6 oz. cream cheese soft
• ▢ ½ cup shortening
• ▢ 1½ teaspoons pumpkin pie spice
• ▢ 2½ cups powdered confectioners’ sugar
• ▢ gingersnap cookies
• ▢ green straws
• ▢ caramel sauce see notes for recipe

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Instructions

 

• Preheat oven to 350 degrees F. Line a muffin tin with cupcakes liners; set aside.

  In a large bowl whisk together combine flour, sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.

  In a separate bowl, whisk eggs. Add in pumpkin puree. Brew a hot cup of coffee and measure out 1/4 cup coffee. Add instant coffee to 1/4 cup coffee then stir to dissolve. Add half and half or milk/cream to coffee. Pour mixture into pumpkin mixture. 

  Add in vegetable oil to wet ingredients. Whisk everything until thoroughly combined. 

  Whisk wet ingredients into dry ingredients until everything is combined.

  Add 1/4 cup (4 tablespoons) pumpkin batter to each cupcake liner. 

  Bake in oven 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool before frosting.

  To make the frosting – 

  1. Meanwhile, make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner’s sugar, and pumpkin pie spice. Once smooth, turn mixer up to medium and beat in chunks of cream cheese and shortening. Mix frosting until smooth.

  2. Fill pastry bag with a cupcake tip and frost each cupcake. Frosting may need to be chilled in pastry bag to create same design as photos. Also, I used a Russian Ball Tip to frost each cupcake. See notes on where to buy, otherwise, any cupcake tip will do.

  3. Top each cupcake with a gingersnap cookie, straw, and drizzle with caramel sauce.

  5. Cupcakes need to be chilled until 30 minutes before serving.

Notes

• If cupcake sticks to liner, place them in a ziplock bag for a few hours. Alternatively, you can spray a little vegetable oil on the liners to prevent sticking.
• Caramel Sauce Recipe – https://www.swankyrecipes.com/caramel-sauce-recipe.html

Nutrition

Calories: 292kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 204mgPotassium: 132mgFiber: 1gSugar: 29gVitamin A: 3525IUVitamin C: 1mgCalcium: 44mgIron: 1mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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