Pumpkin Spice Latte Cupcakes


  • 1 1/3 C flour
  • 2 tsp dark roasted instant coffee
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp of ground cloves
  • 1 C canned pumpkin
  • 1/2 C sugar
  • 1/2 C light brown sugar, packed
  • 1/2 C canola oil
  • 2 large eggs, room temp


  1. Preheat oven to 350 degrees.
  2. Line your cupcake pan with cupcake liners and set aside.
  3. In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
  4. In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.
  5. Add the eggs, one at a time, beating after each addition.
  6. Gradually mix in the flour mixture one cupc at time, blending in after each addition.
  7. Spoon the batter into the lined baking cups, filling each about 3/4
  8. Bake for 22 minutes.
  9. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.


Cinnamon Frosting Recipe

  • 1 C unsalted sweet cream butter, softened
  • 4 C powdered sugar
  • 1 tsp vanilla
  • 5-6 tbsp heavy whipping cream
  • 1 tbsp ground cinnamon
  • 1 disposable piping bag with large star tip
  • Caramel sauce for drizzle

Cinnamon Frosting Directions

  1. Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth
  2. Scoop frosting into piping bag
  3. Frost the cooled cupcakes and drizzle with caramel sauce
Recipe Card powered byTasty Recipes