Pumpkin Spiced Latte Cupcakes with Cream Cheese Frosting Recipe

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It’s starting to get cold outside, and the leaves are changing color here in Mt. Baldy, and one of my favorite smells that makes me want to just curl up under a blanket with a good book is the smell of pumpkin pie spices! One whiff of that cinnamon/nutmeg combo, and I just want to add it into everything and start eating! Okay, okay, I’ll calm down, but really, what is it about that smell. I think I gained five pounds just talking about it 😉

I got inspired to make some Pumpkin Spice Latte Cupcakes after visiting a local Starbucks and once again, there is THAT smell! What in the world! Is it just following me around, tempting me wherever I stick my nose? So, of course, now I am intrigued, and then I see it, someone holding a Pumpkin Spice Latte with whip cream and caramel drizzled on top. It’s like having a slice of pumpkin pie pureed into a cup, only better because now you are adding the wonderful flavor of coffee!!!

So here it is, my go at a Pumpkin Spice Latte Cupcake creation! These little bites of heaven combine your favorite flavors of pumpkin, cinnamon, nutmeg, coffee and then it is topped off with a cream cheese icing! Yes, it is fluffy and creamy and scrumptious! I found these tasty cupcakes to be the perfect after dinner treat or the best morning breakfast cupcake. These cupcakes take top ratings for being a great sweet treat any time of day!

Give them a try and see what you think! Take a batch to work as a fun pick-me-up during the holiday season! If you enjoyed this recipe, please send us a note on Facebook and like our page!
Pumpkin Spice Latte Cupcake Recipe

INGREDIENTS:

For the Cupcakes:
1⅓ cups all-purpose flour
4½ teaspoons espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup granulated sugar
½ cup dark brown sugar
½ cup vegetable oil
2 eggs
¼ cup brewed coffee, for brushing

For the Frosting:
8 ounces cream cheese, at room temperature
½ cup granulated sugar
1½ teaspoons vanilla extract
2 cups heavy cream

To Garnish:
Cinnamon
Caramel Sauce

DIRECTIONS:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.

2. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.

3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 16 to 20 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. While the cupcakes are still warm, brush the tops with the brewed coffee. Let each coat soak in before applying the next. Allow the cupcakes to cool completely before frosting.

5. Make the Frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.

6. Assemble the Cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with cinnamon and drizzle with caramel sauce, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

ENJOY!

-Mandy Gatlin, SweetiePie and Cupcakes