Pumpkin Spice Latte Cupcakes

Skip the coffee shop and enjoy your very own Pumpkin Spice Latte…now as cupcakes! A lightly spiced pumpkin and espresso cupcake, frosted with creamy Chantilly cream and a dusting of pumpkin spice.

While there’s nothing quite like a warming cup of coffee on chilly fall mornings, these pumpkin spice latte cupcakes are truly a close second! The rich pumpkin flavor, combined with the hint of espresso and the light, sweetened whipped cream, make them the perfect fall treat. Just one bite, and even the most stubborn summer lover will be convinced that fall is finally here!

These cupcakes are incredibly soft and cakey, with a flavor reminiscent of pumpkin pie or spiced pumpkin bread. They’re the perfect addition to a cozy fall afternoon, especially when paired with a steaming mug of apple cider. And if you’re feeling extra indulgent, try them with a drizzle of caramel sauce on top! 😉

Use Espresso Powder, Not Ground Coffee

Our #1 Tip: Start with espresso powder. Just like every good cup of coffee (and our chocolate chunk espresso cake!), espresso adds a rich, flavorful kick to your baked goods. But unlike ground coffee, espresso powder is a concentrated form that’s perfect for baking.

It’s finely ground and dissolves easily in liquid, making it the perfect addition to these cupcakes without adding any extra liquid to the batter. You can order it online or find it in the baking aisle at your local grocery store!

Tip #2: Some of our readers have had success using instant coffee for espresso powder, if you don’t have access to it.

Here’s Everything Else Need:

• Flour: Keeping things simple with all-purpose flour in this recipe!
• Sugar: We opted to use granulated sugar in these cupcakes, as brown sugar resulted in a much more dense cake than we wanted.
• Spice: No PSL is complete without some pumpkin spice!
• Leavening: We’re using a combination of baking powder and baking soda to give these cupcakes just the right amount of lift.
• Pumpkin: Make sure you have pumpkin puree and not pumpkin pie filling.
• Milk: We use whole milk in this recipe, but you can use a non-dairy milk if necessary.
• Eggs: You need 2 large eggs. Do not substitute medium or jumbo eggs in this recipe!
• Oil: Using vegetable oil keeps these cupcakes moist for DAYS and melt-in-your-mouth tender.

Now, it’s time to start mixing!

Mix Everything Together

These cupcakes use the same mixing method as to our iced lemon loaf. All you need to do is mix the dry ingredients in a large bowl. Then, in a separate bowl, mix the wet ingredients. Combine them and stir until combined. You should have a smooth, liquid-y batter.

I like to use a 3 Tablespoon cookie scoop to help portion my batter! Bake until the cupcakes test done. I use a cake tester to do this, but you can use a toothpick.

3 Ingredient Chantilly Cream

To accompany these easy cupcakes, we’re frosting them with the easiest whipped topping! For a more in depth tutorial, you can check out our dedicated recipe post for Chantilly cream, but today we’re just gonna go over the basics.

1. Combine heavy cream, powdered sugar, and vanilla in mixing bowl.
2. With an electric mixer, whip until medium peaks form.
3. Spoon into piping bag with desired piping tip and frost each cupcake,