Pumpkin Spice Latte Cupcakes
Skip the Starbucks line and whip up these cozy pumpkin spice latte cupcakes at home! These fluffy cupcakes are bursting with warm spices, rich pumpkin, and a hint of coffee. Topped with a creamy chantilly frosting, they're the perfect fall treat to satisfy your sweet tooth!
Servings: 17 cupcakes
Calories: 253kcal
Ingredients
Cupcakes
- 1½ cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1¾ Tablespoons espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin purée
- 1 cup whole milk
- 2 large eggs room temperature
- 6 Tablespoons vegetable oil
- 1¼ teaspoons vanilla extract
Chantilly Cream
- 2 cups heavy cream cold
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Heat oven to 350℉/177℃.
- Line muffin pans with paper liners. Set aside.
- In a large bowl, whisk flour, sugar, spice, espresso powder, baking powder, baking soda, and salt together. Set aside.
- In a medium bowl, whisk pumpkin, milk, eggs, oil, and vanilla together.
- Pour wet ingredients over dry ingredients.
- Mix until dry ingredients are incorporated.
- Use a 3 Tablespoon scoop to portion batter into prepared pans.
- Bake for 20-25 minutes, or until cupcakes test done.
Chantilly Cream
- Combine cream, powdered sugar, and vanilla in a medium bowl.
- Beat with an electric mixer fitted with the whisk attachment to stiff peaks.
- Pipe on tops of cooled cupcakes.
- Dust with pumpkin spice, if desired.
Notes
- Make Ahead & Freezing: You can bake the cupcakes up to 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. You can also make the whipped cream and store it covered in the refrigerator for up to 1 day before using. Unfrosted cupcakes can be frozen up to 3 months. Remember to thaw overnight in the fridge and bring to room temperature before assembling and serving!
- Pumpkin: Use 100% pure pumpkin puree. Do not use pumpkin pie filling.
- Mini Cupcakes: For around 35 mini cupcakes, bake for about 10-12 minutes, same oven temperature.
- Layer cake: We do not recommend making this recipe into a layer cake. If you would like a pumpkin cake recipe, try our pumpkin caramel poke cake!
Nutrition
Serving: 1cupcake | Calories: 253kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 148mg | Potassium: 119mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2710IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg