Pumpkin Spice Latte Cupcake

Pumpkin Spice Latte Cupcake w/Vanilla Frosting Recipe

Pumpkin Vanilla cupcake with a touch of Pumpkin Spice rolled into one Pumpkin Spice Latte Cupcake! You will FALL in love with our best cupcake recipe.

Author Mary


  • 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 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


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

Vanilla Frosting Directions:

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