Between the months of September to November, I just can’t get enough pumpkin in my diet. These pumpkin spice latte cupcakes really help with that craving! I top perfectly baked pumpkin and coffee cupcakes with the most irresistible pumpkin spice latte buttercream frosting! Make a batch of these autumnal favorites today for a wonderfully cozy sweet treat that’s rich with equal parts pumpkin and espresso flavors.
It’s that time of year, friends! The time of year when we all inevitably end up waiting in line at Starbucks for our favorite #PSL. I love my lattes so much that I decided to turn them into these pumpkin spice latte cupcakes! These cupcakes are rich with flavors of real pumpkin puree and espresso. They really check all the boxes of a pumpkin spice latte!
What’s in This Pumpkin Spice Latte Cupcake Recipe?
- Vanilla Cake Mix: Makes these cupcakes super easy to throw together.
- Instant Espresso Powder: Adds rich coffee flavor to the cupcakes and the frosting.
- Pumpkin Pie Spice: Adds a warm and spicy flavor to the cupcakes and the frosting.
- Coffee: Some freshly brewed coffee or espresso enhances the coffee flavor of the cupcakes. For a subtler flavor, swap for plain water.
- Vegetable Oil: Keeps the cupcakes moist and tender.
- Pumpkin Puree: Makes the cupcakes moist and adds a subtle pumpkin flavor.
- Eggs: Bind the cupcakes and give them structure.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Vanilla Extract: Enhances the sweet flavor of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
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How to Store
In an airtight container at room temperature, these homemade pumpkin spice latte cupcakes will stay fresh for up to 2 days.
Tips for Success
- Make sure to use just the right amount of pumpkin puree that’s called for. If you use too much or too little, the consistency will be thrown way off.
- Always check your cupcakes with a toothpick to make sure they’re really baked!
- For the piping bag, I used a Wilton 2A tip.
- I like to keep things simple with just piped frosting and a sprinkle of cinnamon on top. However, you could also add a drizzle of caramel or even a green straw to resemble your favorite Starbucks drink!
Pumpkin Spice Cupcakes Recipe
Ingredients
For the Cupcakes
- 15.25 ounces vanilla cake mix (1 box)
- 1 tablespoon instant espresso powder
- 1 teaspoon pumpkin pie spice
- ¾ cup strongly brewed coffee or espresso divided
- ¼ cup vegetable oil
- ¼ cup pumpkin puree
- 3 large eggs
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 2 teaspoons instant espresso powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- 2½ cups powdered sugar
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners.
- Mix the cake mix, espresso powder, pie spice, ½ cup of coffee, oil, pumpkin, and eggs together in a large bowl.15.25 ounces vanilla cake mix, 1 tablespoon instant espresso powder, 1 teaspoon pumpkin pie spice, ¾ cup strongly brewed coffee or espresso, ¼ cup vegetable oil, ¼ cup pumpkin puree, 3 large eggs
- Divide the batter between the tins, filling each one ¾ of the way full.
- Bake the cupcakes for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are warm, remove them to a wire rack and poke the top a few times with a fork. Drizzle over the remaining ¼ cup coffee (I added about 1 teaspoon to the top of each cupcake).
- Set the cupcakes aside to cool completely before frosting.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes.½ cup unsalted butter
- Add in the vanilla, espresso powder, and pumpkin pie spice. Mix to combine.2 teaspoons instant espresso powder, 1 teaspoon pure vanilla extract, ½ teaspoon pumpkin pie spice
- With the mixer on low speed, add the powdered sugar a little at a time.2½ cups powdered sugar
- Once all of the sugar has been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy, about 2-4 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
- Pipe the frosting on the cooled cupcakes and garnish with a sprinkle of cinnamon.
Notes
How to Make Pumpkin Spice Latte Cupcakes Step-by-Step
Mix the Batter: Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Mix 15.25 ounces (1 box) of vanilla cake mix, 1 tablespoon of instant espresso powder, 1 teaspoon of pumpkin pie spice, ½ cup of strongly brewed coffee, ¼ cup of oil, ¼ cup of pumpkin puree, and 3 large eggs together in a large bowl.
Bake the Cupcakes: Divide the batter between the tins, filling each one ¾ of the way full. Bake the cupcakes for 14-16 minutes, or until a toothpick inserted into the center comes out clean. While the cupcakes are warm, remove them to a wire rack and poke the top a few times with a fork. Drizzle over the remaining ¼ cup coffee (I added about 1 teaspoon to the top of each cupcake). Set the cupcakes aside to cool completely before frosting.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter on medium speed until smooth, about 2 minutes. Add in 1 teaspoon of vanilla, 2 teaspons of espresso powder, and ½ teaspoon of pumpkin pie spice. Mix to combine. With the mixer on low speed, add 2½ cups of powdered sugar a little at a time. Once all of the sugar has been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy, about 2-4 minutes. Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
Frost the Cupcakes: Pipe the frosting on the cooled cupcakes and garnish with a sprinkle of cinnamon.
The frosting didn’t come together until we added a little bit of milk but other than that great recipe! Also, make sure you don’t put all of the espresso/coffee into the batter, the text under the step says 1/2c and we didn’t notice that we were supposed to set aside 1/4c of it for after they cook. Other than that, super delicious!
Occasionally, more milk or powdered sugar is needed to achieve the desired consistency in the frosting. This really depends on personal preference and environmental factors, such as how dry it is in your kitchen! The text under each step is automatically generated by the recipe and unfortunately grabs the full amount even when the ingredient is indicated as “divided.” We try to indicate in the step itself how much to use when this is the case by giving the correct measurement! We’re glad these came together for you in the end!