Pumpkin Spice Latte Cupcakes
This simple cake is full of pumpkin and spiced flavors and frosted with a delicious cinnamon spiced buttercream. The cake is fluffy and super moist, thanks to the pumpkin puree, and the frosting has a perfectly smooth texture with a deep flavor that pairs well with the fall flavors of the cake.
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Well, the countdown to maternity leave is on. I mean, it’s been on since I decided a few weeks ago to stop working at Thanksgiving break (37 weeks pregnant). But tomorrow I will be 35 weeks, 3 days—exactly how far along I was when my daughter was born. So it’s feeling much more real these days. I’ve finished the bulk of my grading and everything is prepped for my sub. I just have to make it through the next 12 days and then baby girl can come whenever she’s ready.
And man, am I ready for a break. I know every teacher feels that way this time of year, but being 8 months pregnant makes it even harder to keep going. I’m tired and it’s getting hard to find a comfortable position to teach in—and I’m sitting on a comfy chair/stool thing.
In fact, a few minutes ago, I was trying to lean forward to grab my laptop to write this, and I literally couldn’t reach without fully manspreading to make room for my belly.
Yeah, I need to be in leggings on a daily basis ASAP.
Especially because baby girl is nearly the size of a pumpkin! She’s surpassed the sugar pie pumpkins, which is actually what most pumpkin puree is made from. So, if you’re going to be extra this fall and make your own pumpkin puree, be sure to get the medium sized ones!
Why this recipe works
Using pumpkin instead of milk makes this cake 1) very pumpkin-y, 2) very moist, and 3) very fluffy. It also gives that lovely orange color that screams fall. Because pumpkin adds such a different texture than the milk and can even dry it out, I’ve completely subbed the butter for oil. The pumpkin will make up for how dense this can make it, and the two together create a super fluffy, super moist cake.
Beyond that perfect pumpkin flavor, I used my favorite pumpkin spice mix, adding in a lovely warm flavor. I always use a bit extra cinnamon, to round it out. And the star of these cupcakes: the espresso powder. It’s just enough to give a latte taste without being overpowering.
Finally, that buttercream. It’s so simple and smooth and creamy. It’s just vanilla buttercream with some cinnamon and a bit of cloves and ginger for a bit of a kick, but you could just use cinnamon. It’s subtle enough to pair with just about any fall cake!
Key ingredients
Flour. Be sure to spoon then level your flour so you don’t pack it in, and don’t skip the sifting!
Baking powder. Be sure yours hasn’t been open longer than 6 months, as it loses its potency after about that long, regardless of the stated expiration date.
Pumpkin pie spice. I use The Spice Lab’s Pumpkin Pie Spice, which my husband found at Costco (he is a Costco fiend and finds the best stuff there).
Ground cinnamon. I like adding a little extra cinnamon to my pumpkin recipes, as most pumpkin pie spices don’t have quite the ratio I love.
Oil. I always use avocado or grape seed oil in my baking, but you can sub vegetable or canola.
Sugar/brown sugar. Brown sugar is ideal for a fall/spiced cake, but you need a little regular sugar to help it rise better.
Eggs. Be sure your eggs are fresh and room temperature.
Vanilla. Use pure vanilla extract, not imitation.
Pumpkin puree. Use plain pumpkin. You want to use a less watery pumpkin. Some brands are more of an applesauce consistency, in which case you’d blot it a bit (see note below).
Cinnamon spice buttercream. Simple and full of flavor. You could also sub vanilla bean or plain vanilla buttercream, brown sugar spice buttercream, or my favorite fall frosting: browned butter buttercream!
How to make pumpkin spice latte cupcakes
1. Sift and whisk dry ingredients. Sifting is necessary to get a fluffy cake.
2. Whisk wet ingredients and sugar. Whisk well, until sugar starts to dissolve.
3. Fold dry ingredients into the wet. You don’t need to get it smooth, just fold until there’s no visibly dry flour.
4. Bake. These bake quickly, in about 15 minutes, so watch carefully!
5. Make the buttercream. You can also make this ahead of time and refrigerate it for up to 2 weeks or freeze it 1-2 months. Just let it come to room temperature then stir well.
6. Frost cupcakes. I like to use a 1M piping tip to make simple rosettes, because it’s fancy but also easier than any other style of frosting a cupcake.
Enjoy!
Tips and FAQ’s for this recipe
Can I use a different frosting?
Yes! I personally think this is the best pairing for any spice cake, but sometimes you just want to change it up, or maybe you don’t like browned butter or need want to avoid the golden specks. In that event, you can use just about any frosting. Some good options are:
Brown Sugar Spice Buttercream, another fall-ish frosting with a great flavor and texture
Vanilla Bean Buttercream, for a nice earthy flavor without the nuttiness of browned butter
Whipped Sea Salt Vanilla Bean Buttercream, for that earthy flavor but with a pop of sea salt and a super fluffy texture
Coffee Buttercream, for a more intense coffee flavor
Salted Caramel Buttercream, for a sweet contrast
Chocolate Buttercream, because chocolate and pumpkin are always a good idea
What if my pumpkin is thin?
I used Libby’s for this cake, but I usually use Trader Joe’s pumpkin, which is on the watery side. Think of the difference between applesauce and mashed potatoes (the kind you can scoop that will somewhat hold their shape—not potato puree). If your pumpkin is more like applesauce, you’ll want to blot it with a paper towel to remove some of the moisture. Otherwise, you may have a slightly denser cake that will take longer to bake.
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
My tools
Here are my must-have tools I use for making these cupcakes. Affiliate links provided.
Mesh sieve (because sifting is KEY for a fluffy cake)
All-rubber spatula (this makes scraping the bowl easier so the batter and frosting doesn’t get all over a wooden handle!)
Cupcake pans (I’ve used many over the years and these are the most consistently successful.)
Reusable silicone piping bags (These are super easy to clean—just turn inside out, wear like a mitten, and wash! I stand mine like a cone hat on my tea kettle to dry.)
Pumpkin Spice Latte Cupcakes
- prep time: 15-20 minutes
- bake time: 15-18 minutes
- total time: 38 minutes (plus cooling time)
servings: 24
Ingredients:
- 2 cups plus 2 tablespoons (289g) flour, spooned then leveled and sifted
- 2 teaspoons (8g) baking powder, sifted
- 1 tablespoon (8g) pumpkin pie spice
- ½ teaspoon (1g) ground cinnamon
- 1 teaspoon (3g) good quality instant espresso or instant coffee
- ½ teaspoon (3g) sea salt
- ¾ cup (164g) light flavor oil (avocado, grape seed, vegetable, etc.)
- 1 cup (213g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon (13g) pure vanilla extract
- 1 15oz. can (425g) plain pumpkin puree
- one batch cinnamon spice buttercream (see above for more frosting options)
Instructions:
- Preheat oven to 325F/165C. Line two cupcake pans with cupcake liners.
- Using a large fine mesh sieve, sift and whisk together the flour, baking powder, spices, espresso powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl or with a hand mixer or hand whisk), beat the oil, brown sugar, sugar, eggs, vanilla, and pumpkin on medium medium for 30-60 seconds, until well-blended and the sugar has started to dissolve.
- Add the flour mixture and fold in with a rubber spatula until just combined and no visibly dry bits of flour remain. Don’t worry if you see some lumps, those will bake out.
- Divide evenly between cupcake pans, filling each liner about ⅔ to ¾ full. Bake on middle rack for 15-18 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs. Set the pan on a baking rack to cool.
- Let cake cool in pan for 5-10 minutes, then remove to a wire rack until completely cooled.
- While the cupcakes cool, make the buttercream. This can also be made ahead of time and will last in the fridge up to 2 weeks (well-sealed) and in the freezer 1-2 months (well-sealed). Just let come to room temperature on the counter then stir well to smooth it out.
- Frost completely cooled cupcakes, using a piping tip or offset spatula.
Enjoy!
Cupcakes will last, at room temperature, for 3-5 days.
