Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting

Introduction

Pumpkin spice latte lovers, this one’s for you! These Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting are the ultimate fall treat, inspired by the iconic seasonal coffee drink. Soft, fluffy, and spiced with cinnamon, nutmeg, and cloves, the cupcakes feature a hint of espresso for that latte kick. Topped with tangy, silky cream cheese frosting, they’re like sipping your favorite PSL—but in cupcake form.

Perfect for cozy gatherings, holiday parties, or even as a sweet pick-me-up with coffee, these cupcakes capture all the warmth and comfort of autumn in one delicious bite.

Why I Love This Recipe ❤️

I adore this recipe because it combines two of my favorite fall indulgences: pumpkin spice lattes and moist cupcakes. The cupcakes are tender and fragrant, with just the right balance of pumpkin flavor and coffee undertones. The cream cheese frosting is the perfect pairing—rich, tangy, and sweet without being overwhelming.

Another reason I love this recipe is its seasonal charm. Whether I’m baking them for friends, family, or myself, they instantly bring a smile and fill the kitchen with that cozy pumpkin spice aroma. They’re festive yet simple, elegant yet homey, making them a go-to fall dessert.

Why It’s a Must-Try Dish

These cupcakes are a must-try because:

• They combine the flavors of fall’s favorite drink with the comfort of homemade cupcakes.
• They’re easy to make with everyday ingredients.
• They’re crowd-pleasers, ideal for potlucks, bake sales, or seasonal celebrations.
• The recipe is adaptable—you can make them gluten-free, add chocolate chips, or swap the frosting.

If you love pumpkin spice, you’ll fall head over heels for these cupcakes.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12 cupcakes
• Calories per Serving: ~320 kcal

Cuisine and Course

• Cuisine: American
• Course: Dessert

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (or use all-purpose only)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or cinnamon, nutmeg, cloves mix)
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil (or melted butter)
• 1/4 cup brewed espresso (or strong coffee, cooled)
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk (if needed for consistency)

Simple Directions

1. Mix the dry ingredients.
2. Whisk wet ingredients and combine with dry.
3. Stir in pumpkin puree and espresso.
4. Bake until cupcakes are fluffy and golden.
5. Make the frosting and pipe or spread on cooled cupcakes.

Step-by-Step Preparation Method

1. Preheat Oven & Prep Pan
   • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Mix Wet Ingredients
   • In a large bowl, beat eggs, granulated sugar, and brown sugar until fluffy.
   • Add pumpkin puree, oil, espresso, and vanilla extract. Mix until smooth.
4. Combine Batter
   • Gradually add the dry ingredients into the wet mixture. Stir until just combined (do not overmix).
5. Bake the Cupcakes
   • Divide batter evenly among cupcake liners.
   • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
   • Let cool completely on a wire rack.
6. Make the Frosting
   • Beat cream cheese and butter until smooth and fluffy.
   • Gradually add powdered sugar, then vanilla extract. Adjust with heavy cream if needed for spreading consistency.
7. Frost & Serve
   • Pipe or spread frosting generously over cooled cupcakes.
   • Optional: Dust with cinnamon or pumpkin spice for garnish.

How to Serve

• Best served fresh with a sprinkle of pumpkin pie spice on top.
• Pair with coffee, chai tea, or (of course!) a pumpkin spice latte.
• Arrange on a festive platter for parties and holiday gatherings.

Additional Recipe Tips

• Ensure pumpkin puree is thick, not watery, for the best texture.
• Let cupcakes cool completely before frosting to avoid melting.
• Use room-temperature cream cheese and butter for smooth frosting.
• For bakery-style looks, use a piping bag with a star tip.

Variations

• Mocha Twist: Add 2 tbsp cocoa powder for chocolate-pumpkin flavor.
• Gluten-Free: Substitute with gluten-free flour blend.
• Nutty Delight: Fold in chopped pecans or walnuts.
• Maple Frosting: Add 1–2 tbsp maple syrup to the cream cheese frosting.

Freezing & Storage

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing Cupcakes (Unfrosted): Freeze cooled cupcakes wrapped tightly for up to 2 months. Thaw and frost when ready to serve.
• Frosting Storage: Frosting can be refrigerated in an airtight container for up to 5 days.

Special Equipment Needed

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer (hand or stand mixer)
• Piping bag & tips (optional for frosting)

Conclusion

These Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting are the essence of fall in cupcake form. Soft, spiced, and lightly infused with coffee, they’re topped with dreamy cream cheese frosting that ties everything together. Whether you’re baking for a holiday party, a cozy night in, or just to satisfy your pumpkin spice cravings, these cupcakes are sure to become a seasonal favorite.