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    Home » Recipes » Cakes and Cupcakes

    Pumpkin Spice Latte Cupcakes

    October 17, 2019 by Amee 1 Comment

    Jump to Recipe Print Recipe

    It doesn't seem that the pumpkin spice trend is going to let up anytime soon...or ever. I don't need pumpkin spice potato chips or anything (*shudders at the thought*), but these Pumpkin Spice Latte Cupcakes are right up my alley!

    Pumpkin Spice Latte Cupcakes

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These Pumpkin Spice Latte Cupcakes are tender and spiced with a hint of espresso! To top them off, stabilized whipped cream and a sprinkle of pumpkin spice! Now you can get your PSL fix in cupcake form!

    If you enjoy this recipe, check out the posts for my Apple Crisp Macchiato Bars, Pumpkin Spice Latte Cookies, and Pumpkin Coconut Pie!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Storage
    • More Coffee Desserts
    • Other Recipes You May Like
    • Pumpkin Spice Latte Cupcakes
    • 💬 Comments
    Pumpkin Spice Latte Cupcakes

    Ingredients

    You know that I'm always striving for the best flavors possible in all my bakes! Getting pumpkin flavor is no problem, and the spices are a cinch. For the "latte" part of the PSL flavor profile, I turned to espresso powder. Measurements for each of the ingredients are included in the recipe card, below.

    Cupcake Ingredients

    • Espresso Powder - For flavor. Espresso powder is an awesome way to add espresso flavor without adding liquid.
    • Baking Soda & Baking Powder - For leavening.
    • Ground Cinnamon, Nutmeg, & Cloves - For flavor. The "spice" in pumpkin spice!
    • Pumpkin Purée - For flavor, moisture, and gorgeous color, too!
    • Sugar - For sweetness and keeping the cupcakes soft and moist.
    • Brown Sugar - For sweetness with a little warm molasses flavor.
    • Vegetable Oil - For moisture and richness.
    • Eggs - For moisture, richness, and a little leavening. You want your eggs to be at room temperature.

    Whipped Cream Ingredients

    • Unflavored Powdered Gelatin - Gelatin "stabilizes" the whipped cream. You won't taste the gelatin, and there's no gelatinous feel to the final product! Make sure to use *unflavored* gelatin, and note that the use of gelatin means that the recipe is no longer vegetarian. If you don't want to use gelatin, check out my 'Substitutions' section, below.
    • Heavy (Whipping) Cream - Can't make whipped cream without it! Cold cream will whip up faster and fluffier!
    • Powdered Sugar - For sweetness. I prefer powdered sugar because it dissolves completely, and the small amount of cornstarch in the powdered sugar also helps to stabilize the whipped cream.
    • Vanilla Bean Paste - For flavor and gorgeous black vanilla bean flecks in the whipped cream!

    Hint: This recipe only uses a partial can of pumpkin purée. If you're looking for recipes to use up the rest, check out my Pumpkin Coconut Pie and Pumpkin Spice Latte Cookies!

    Pumpkin Spice Latte Cupcakes

    Instructions

    Here's how to make these beauties, step by step! Additional detail is included in the recipe card, below.

    Making the Cupcakes

    • Combine the dry ingredients and whisk to combine. Set aside.
    • In another bowl, combine the pumpkin, sugar, brown sugar, and vegetable oil. Add eggs one at a time and whisk to combine.
    • Add the dry ingredients in two additions, mixing with a spatula until just combined. Divide the batter between the cups of the pan.
    • Bake until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
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    Making the Whipped Cream

    • Pour water into a small bowl. Sprinkle the gelatin evenly over the top and allow to bloom, then microwave until gelatin mixture is melted. Allow to cool slightly.
    • In the bowl of a stand mixer, combine the cold heavy cream, powdered sugar, and vanilla bean paste. Whip until you reach soft peaks.
    • With the mixer running, drizzle in the gelatin mixture. Continue whipping to stiff peaks.
    • Pipe or dollop the whipped cream on top of the cooled cupcakes.
    Pumpkin Spice Latte Cupcakes

    Substitutions

    Here are a few substitutions that you can make to this recipe:

    • Instead of espresso powder: Espresso powder is the best ingredient to use for that "latte" flavor, since it's ground so finely. That said, you can substitute with instant coffee, but you'll want to grind it down as smoothly as possible so you have uniform flavor throughout your cupcakes. If you'd rather not use espresso powder, you can leave it out and you'll just have pumpkin spice cupcakes.
    • Instead of gelatin: If you don't have gelatin or prefer not to use it, you can just leave it out and top the cupcakes with regular (non-stabilized) whipped cream. If you do this, you'll want to add the whipped cream to the cupcakes immediately before serving. Alternatively, you could frost the cupcakes with a half batch of this vanilla buttercream instead.
    • Instead of vanilla bean paste: If you don't have vanilla bean paste, or prefer not to use it, you can substitute with an equal measure of vanilla extract.
    Pumpkin Spice Latte Cupcakes

    Storage

    While the whipped cream is stabilized, I recommend you add it to the cupcakes as close to when you plan to serve them as possible. The cupcakes can be stored in an airtight container in the refrigerator, and are best eaten within a day.

    Without the whipped cream, the baked and cooled cupcakes will keep in an airtight container in the refrigerator for up to five days. For longer storage, baked and cooled cupcakes can be frozen in an airtight container for up to three months. Just thaw, then add the whipped cream!

    More Coffee Desserts

    If you're in search of more desserts with coffee flair, check out the posts for my Pumpkin Spice Latte Cookies, Apple Crisp Macchiato Bars, and Honey Lavender Latte Cookies!

    Other Recipes You May Like

    • Side view of sliced Apple Crisp Macchiato Bars with apples in the background.
      Apple Crisp Macchiato Bars
    • Pumpkin Coconut Pie on a white plate with fall mums nearby.
      Pumpkin Coconut Pie
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    Pumpkin Spice Latte Cupcake on a small galvanized metal plate with a cinnamon stick and coffee beans alongside.

    Pumpkin Spice Latte Cupcakes

    Amee
    These Pumpkin Spice Latte Cupcakes are tender and spiced with a hint of espresso! To top them off, stabilized whipped cream and a sprinkle of pumpkin spice! Now you can get your PSL fix in cupcake form!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 18 mins
    Course Dessert
    Cuisine Cupcakes
    Servings 12 cupcakes
    Calories 298 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Pumpkin Spice Latte Cupcakes

    • 1⅓ cups flour
    • 1½ tablespoon espresso powder (see note)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 cup pumpkin puree
    • ½ cup sugar
    • ½ cup brown sugar
    • ½ cup vegetable oil
    • 2 eggs, at room temperature

    Stabilized Whipped Cream

    • 1 teaspoon unflavored powdered gelatin
    • 1 tablespoon water
    • 1 cup heavy (whipping) cream, cold
    • ¼ cup powdered sugar
    • ¾ teaspoon vanilla bean paste (see note)

    Instructions
     

    For Cupcakes

    • Preheat oven to 350° F. Grease a standard muffin pan or line with paper liners. Set aside.
    • In a medium bowl, combine the dry ingredients (flour, espresso powder [see note], baking soda, baking powder, and spices). Whisk to combine. Set aside.
    • In a large bowl, combine the pumpkin, sugar, brown sugar, and vegetable oil. Whisk to combine. Add eggs one at a time, whisking to incorporate the first before adding the second.
    • Add the dry ingredients in two additions, mixing with a spatula until just combined. Divide the batter between the cups of the prepared pan (each cup will be about ⅔ full).
    • Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5-10 minutes before turning them out onto a wire rack to cool completely.

    For Whipped Cream

    • Pour water into a small bowl. Sprinkle the gelatin evenly over the top and allow to bloom for about 10 minutes. You want to ensure that none of the gelatin is dry.
    • Once the gelatin is bloomed, place in the microwave for about 10 seconds, or until the gelatin mixture is melted. Set aside to cool slightly.
    • In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla bean paste (see note). Using the whisk attachment, whip on medium speed until you reach soft peaks.
    • With the mixer running on low speed, drizzle in the gelatin mixture. Increase the mixer speed to medium, and continue whipping to stiff peaks.
    • Transfer the stabilized whipped cream to a pastry bag to pipe on top of the cupcakes, or dollop the whipped cream on top with a spoon. Sprinkle with spices, if desired (I just topped mine with cinnamon).
    • While the whipped cream is stabilized, I recommend you add it to the cupcakes as close to when you plan to serve them as possible. The cupcakes can be stored in an airtight container in the refrigerator, and are best eaten within a day.
      Without the whipped cream, the baked and cooled cupcakes will keep in an airtight container in the refrigerator for up to five days. For longer storage, baked and cooled cupcakes can be frozen in an airtight container for up to three months. Just thaw, then add the whipped cream!
      Enjoy!

    Notes

    Note on espresso powder: I've found it difficult to find espresso powder--especially that isn't already hard as a rock--at my local grocery store. I use King Arthur Baking's brand (link here), as it's very fine and made specifically for use in baked goods.
    Note on vanilla bean paste: It's no secret that I'm in love with vanilla bean paste! I love the flavor and the lovely black flecks it leaves in the whipped cream! You can substitute with an equal measure vanilla extract if you like. If you're looking to purchase vanilla bean paste and can't find it in your local grocery store (I never can), you can find it online here.

    Nutrition Estimate

    Serving: 1 cupcakeCalories: 298kcalCarbohydrates: 34gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 147mgPotassium: 122mgFiber: 1gSugar: 21gVitamin A: 3509IUVitamin C: 1mgCalcium: 55mgIron: 1mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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    Reader Interactions

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    1. Hettie

      September 02, 2023 at 7:44 pm

      5 stars
      These are definitely going on the wedding rehearsal dinner dessert board. Thanks, Amee!

      Reply

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