Pumpkin Spice Latte Cupcake Recipe

Our Pumpkin Spice Latte Cupcake is a perfect blend of pumpkin, spices and vanilla flavors all wrapped into a moist and delicious cupcake. This may very well be the perfect dessert for any fall occasion. I am a huge fan of coffee — of course every fall I begin those cravings of pumpkin spice like many others and while I may not get everything in pumpkin spice flavors – this cupcake is a perfect flavor of those yummy coffees that are available every fall!

This recipe requires a little more work than some of our other recipes – but we think you will find it worth it after that first delicious bite!

Pumpkin Spice Latte Cupcake w/Vanilla Frosting Recipe

These are a go to recipe when I need to make something for an office party, school party, baked good sale or just any old crisp and beautiful fall day.

Pumpkin Spice Cupcakes Ingredients: 

• 2 1/2 C flour
• 3/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 2/3 C stick margarine, room temp
• 2 C pumpkin puree
• 2 C sugar
• 1/2 C whole milk
• 2 tsp vanilla
• 3 eggs, room temp

Vanilla Frosting Ingredients:

• 1 C soft unsalted butter
• 4 + C powder sugar
• 4 TBSP heavy whipping cream

Cupcake Instructions

• Preheat oven to 350 degrees.  Line cupcake tins with paper liners.
• Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice in a bowl.  Set aside.
• Whisk together the melted margarine, pumpkin puree, sugar, whole milk, vanilla, and eggs in another bowl until well blended.
• Add the wet mixture into the dry mixture using a rubber spatula to fold in all of the ingredients. (Do not over mix)
• Scoop batter into the lined cupcake tins until 3/4 s filled.
• Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• Allow to cool for 10 minutes in the cupcake pan.
• Remove each cupcake from the cupcake pan to a wire rack to cool completely.

Vanilla Frosting Instructions:

• Cream the butter and powder sugar until it looks light and creamy.
• If it doesn’t cream add several drops of the heavy whipping cream until it creams.
• Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
• Add more powder sugar 1/2 C at a time…. mix well.
• Test to make sure that the frosting can make and hold a stiff peak.
• If ready scoop the frosting into a pastry bag with a star tip.
• Twist the open end of the pastry bag to push the frosting to the tip.
• Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
• You can also add an optional coffee bean on top!

Pumpkin Spice Latte Cupcake

Yield: 12

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Perfect fall flavors of Pumpkin Spice Latte and Vanilla rolled into one scrumptious cupcake will leave your mouth watering.

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Ingredients

• 2 1/2 C flour
• 3/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 2/3 C stick margarine, room temp
• 2 C pumpkin puree
• 2 C sugar
• 1/2 C whole milk
• 2 tsp vanilla
• 3 eggs, room temp
• 1 C soft unsalted butter
• 4 + C powder sugar
• 4 TBSP heavy whipping cream

Instructions

Cupcake Instructions

1. Preheat oven to 350 degrees
2. Line cupcake tins with paper liners
3. Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice in a bowl
4. Set aside
5. Whisk together the melted margarine, pumpkin puree, sugar, whole milk, vanilla, and eggs in another bowl until well blended
6. Add the wet mixture into the dry mixture using a rubber spatula to fold in all of the ingredients. (Do not over mix)
7. Scoop batter into the lined cupcake tins until 3/4 s filled
8. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean
9. Allow to cool for 10 minutes in the cupcake pan
10. Remove each cupcake from the cupcake pan to a wire rack to cool completely

Frosting Instructions

1. Cream the butter and powder sugar until it looks light and creamy, If it doesn't cream add several drops of the heavy whipping cream until it creams
2. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down
3. If the frosting stays on the spoon it is ready if not then add more powder sugar 1/2 C at a time.... mix well
4. Test to make sure that the frosting can make and hold a stiff peak
5. If ready scoop the frosting into a pastry bag with a star tip
6. Twist the open end of the pastry bag to push the frosting to the tip
7. Start by frosting on the outside edge of the cupcake working to the center of the cupcake

If you are looking for a a few more great sweet treats using pumpkin spice you can check out these great recipes too, Pumpkin Spice Mocha Latte Cookie recipe and Pumpkin Spice Mocha Latte recipe.