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Best Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting

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These moist, tender pumpkin spice cupcakes are infused with a gentle coffee undertone and topped with a thick, tangy cream cheese frosting. They capture the cozy flavor of your favorite fall latte in a handheld treat that’s perfect for sharing.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (avocado or canola)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) strong brewed coffee, cooled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For the Cream Cheese Frosting:
  • 8 oz (226g) cream cheese, softened (block-style)
  • ½ cup (113g / 1 stick) unsalted butter, softened
  • 3–4 cups (375-500g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until no lumps remain.
  3. In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, and cooled coffee until smooth and uniform in color.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few small lumps are fine). Do not over-mix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: Beat softened cream cheese and butter together with an electric mixer on medium speed until smooth, light, and fluffy (2-3 minutes). Scrape down the bowl.
  8. Gradually add powdered sugar, 1 cup at a time, on low speed until incorporated. Add vanilla and salt, then beat on medium-high for 2-3 minutes until light and fluffy. Adjust consistency with milk or more powdered sugar if needed.
  9. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Cool the coffee completely before adding to the batter. For the frosting, ensure cream cheese and butter are at room temperature for a smooth texture. Store frosted cupcakes in the refrigerator for up to 4 days; bring to room temperature 20-30 minutes before serving. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice latte cupcakes, cream cheese frosting, fall cupcakes, pumpkin cupcakes, coffee cupcakes, autumn dessert

Find it online: https://platebelle.com/best-pumpkin-spice-latte-cupcakes-with-cream-cheese-frosting/