Pumpkin spice latte cupcakes are all the coffee, pumpkin spice flavor you know and love baked into a tasty cupcake with a swirl of cream cheese frosting!
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When I first saw these cupcakes on Annie’s Eats, I knew that I had to make them for my bosses’ upcoming birthday. I work in a small office, so ever since I started baking more, I like to bring in cupcakes for people’s birthdays. (I have to get rid of all these baked goods somewhere). My bosses’ are married and they both love coffee. In fact, I had just seen a new container of pumpkin spice coffee on the counter in the office when I read about these cupcakes.
I deviated from Annie’s original recipe to accommodate the time I had available and the ingredients I had in the pantry. I also chose a cream cheese frosting rather than a whipped cream frosting. I feel like pumpkin and cream cheese frosting go hand in hand and always feel like whipped cream frosting leaves something to be desired.
The cupcakes are interesting in flavor because to me they have both a subtle coffee flavor and a subtle pumpkin flavor. People who don’t like pumpkin enjoyed them and people who didn’t like coffee also enjoyed these cupcakes. It’s really the best of both worlds.
Pumpkin Spice Latte Cupcakes
Ingredients
- 2 2/3 cups all-purpose flour
- 6 packets Starbucks Via instant coffee I used deca(it's about 3 full tablespoons)
- 1 1/2 tablespoons baking soda
- 1 1/2 tablespoons baking powder
- 1 tsp. ground cinnamon
- 1/4 tablespoon ground nutmeg
- 1/4 tablespoon ground cloves
- 1 15 oz. can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup olive oil you can use vegetable oil, olive oil is all that I had in my pantry
- 4 eggs
Instructions
- Pre-heat oven to 350 degrees. Line two muffin pans with cupcake wrappers. If using a stand mixer, fit with paddle attachment.
- Mix together olive oil, brown sugar, and granulated sugar.
- Add in eggs one at a time. Beat until completely mixed.
- Mix in the pumpkin puree. Next add the cinnamon, cloves, nutmeg, baking powder and baking soda. Then mix in the instant coffee.
- Finally, add in the flour and mix until just combined.
- Put 2 tablespoons of batter into prepared muffin tin. Bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.
- Finally, add in the flour and mix until just combined.
Notes
Cream Cheese Buttercream
Ingredients
- 8 ounces cream cheese softened
- 1 cup salted butter softened
- 2 teaspoons vanilla extract
- 8 cups powdered sugar
Instructions
- If using a stand mixer, fit with paddle attachment, cream together cream cheese and butter until smooth and well blended. By well blended, I mean that there are no lumpy butter bits.
- Add in the vanilla extract and beat until well blended.
- SLOWLY (I cannot stress this enough-it will be like a snowstorm in your kitchen if you pour that powdered sugar in too fast) add in the powdered sugar, beating to combine.
Notes
Can’t get enough pumpkin in your life? You might want to try these 2-Ingredient Pumpkin muffins (cupcakes?) or if you’re feeling especially sassy, try roasting your own pumpkin seeds!
Happy Baking!
