This time of year, many people turn to the famous “pumpkin spice latte” drink that you can find in local coffee shops just after the beginning of September. Well, a few years ago, I decided to take that iconic Autumn beverage and turn it into a cupcake – and here it is!
Enjoy these beauties with a cup of coffee!
Pumpkin Spice Latte Cupcakes
Pumpkin Spice Latte Cupcakes are all the flavor of your favorite season beverage, turned into an irresistible treat!
Ingredients
- 2 2/3 c flour
- 1 1/2 Tb instant espresso powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/2 tsp nutmeg
- 1 tsp Salt
- 2 cups solid packed cooked pumpkin
- 1 c. sugar
- 1 c brown sugar
- 1/2 c extra virgin olive oil
- 1/2 c plain applesauce
- 4 eggs
- 1 tsp vanilla
For the Frosting
- 8 ounce Mascarpone cheese
- 2 1/2 c powdered sugar
- 1/8 tsp cinnamon
- 1 tsp vanilla
- 1 Tb coffee liqueur
Instructions
- To begin, line 2 standard muffin pans (24 muffins) with papers and set aside. Preheat oven your to 350 degrees.
- In a bowl combine flour, espresso powder, spices, baking soda, baking powder and salt. Set aside. Stir that together and set it aside for now.
- In your mixing bowl combine pumpkin, sugars, applesauce and the extra virgin olive oil. Mix those together until smooth. Mix in the eggs, one at a time, until just combined. Stir in the vanilla. Add in the dry ingredients and mix until just combined and smooth.
- Scoop batter evenly into the pans. Bake 20-23 minutes, or until a toothpick inserted in the center of the largest cupcake comes out clean. Carefully remove the hot cupcakes to a cooling rack and cool completely before topping.
- For the frosting - Beat the cheese in your mixing bowl until fluffy. Add in the powdered sugarand cinnamon - and mix until smooth. Add in the vanilla and coffee liqueur, mix until combined. Top each cupcake with a dollops of frosting in the middle.
- Enjoy!
Notes
If you can not find espresso powder, you can use instant coffee granules. To do so, double the amount to 3 tablespoons and “mash” the granules into a fine powder with a mortar & pestle or the back of a spoon in a bowl.
Nutrition
Serving: 1cCalories: 263kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 44mgSodium: 299mgFiber: 1gSugar: 29g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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I love, love, LOVE this time of year. I love all things Autumn – the weather changing, the colors in nature and the delicious recipes that come out to play.
Check out all of these creative ways to use squash from your garden or farmers market:
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Zucchini Pizza Bites from Mommas Meals
Pickles & Relish:
- Zucchini Pickles from Jane’s Adventures in Dinner
- Zucchini Relish from Magnolia Days
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
Main Dishes
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
Side Dishes:
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
what a great idea to use the esspresso powder to make it a true latte! PSL all the way!
I love pumpkin spice latte and the idea of turning up this drink into a cupcake is even better!
How cute are these and it sounds delicious! I really want to try out that espresso powder.
Those cupcakes look dangerously addicting. Yum!
I absolutely LOVE coffee liqueur but have never seen espresso powder. I’m going to have to look for it because these look fabulous!
So much goodness in this recipe, love the mascarpone and the applesauce (which only recently I started to add to my cupcakes), also a good opportunity for me to finally try the famous pumpkin spice, to this day I haven’t tried it!
Love latte, love cupcakes, the combination of these two is a sweet heaven. Great idea. thanks for sharing it.
How cute! I love the addition of the espresso powder and the mascarpone frosting on top.
All my favorite things in a bite!! And I bet this makes the house smells amazing (mine smells like hounds right now) so this is exactly what I need! making these beauties tonight.
These muffins sound so good. I love this time of year.
And for those pumpkin spice latte fans this would be the perfect cupcake to enjoy while sipping on that beverage.
Loving the sound of a latte spiced cupcake! They look delicious.
This is too good to be true! I can not wait to make these!
Oh, marscapone is such a great idea! Thanks for sharing an awesome recipe.
Pumpkin Lattes are one of my favorites! I’d love to try them in cupcake form.
Ahh, the PSL in dessert form. Does it get much better?! Yum!
yours is the first that I’ve seen to use espresso powder! Love it! :) I love these drinks too, but not as much as some :) Your cupcakes look fab! and marscapone! mmmm!!
These are gorgeous little cupcakes and I love the little touch of icing rather than a mound!!
These are the perfect little sweet treat for me. I am a HUGE pumpkin latte addict!!
Love me a PSL and now I can have one in cupcake form! Gorgeous pictures. I love eggs!
I want two of these gorgeous cupcakes — one for EACH hand!!!
Love the idea of turning that favorite latte into a cupcake…YUM!
Thank you Constance. Have a great week.
Can I just say, I LOVE your blog and this recipe has me drooling.
Oh, boy, I these are beauties! And I love the dollop of mascarpone icing on each cupcake…so yummy!!!
WOW! Just… WOW! These look scrumptious! I can’t wait to try them.
Could you send some my way? This is the perfect cupcake bite for autumn.
Love the coffee liquor in your frosting! I also love that you use fresh grated nutmeg which is probably my favorite spice as an adult (quite the turnaround from my childhood!).
Your pumpkin latte cupcakes are indeed bee-you-ti-full and sooo scrumptious looking and sounding! Your friends at the event are lucky indeed =) P.s. Mascarpone (vs cream cheese) is a fantabulous flavorful choice for frosting =)