Espresso and pumpkin spice come together in these cream cheese-topped cupcakes to taste like the best pumpkin spice latte, but in dessert form.
I love most when I first notice the weather begin to cool down. I count down the seconds until I can finally break out my boots and sweaters. I long for the time when I can stroll through the park tripping out over how beautiful the trees look in vibrant shades of red, yellow, and orange. I not so patiently wait for the very first time all the fall-inspired food and drink are released. And yes, I am talking about the pumpkin spice latte. 
Click here for the recipe to make your own pumpkin spice mix!
I admit that I am so into pumpkin spice. To an extent, I mean. Things like pumpkin spice granola, pumpkin chocolate chip cookies, or pumpkin shrubs are all amazing. But I draw the line at things like pumpkin spice candy corn (which are terrible already without the added potpourri strength of the spice), or dog treats. So making something like these pumpkin spice latte cupcakes were a long time coming.
I took a favorite pumpkin cupcake I used to make and added a healthy dose of espresso so there is a sweet balance of warm fall spice and coffee kick. To top the cupcakes, I didn’t want to do a traditional frosting for these pumpkin spice latte cupcakes. Instead, I wanted to give it a more “latte” feel by using a whipped cream topping to which I added a touch of cream cheese for stability and added flavor. Then, of course, there is the caramel drizzle. You can use any caramel you like, but for these particular cupcakes, I actually used cold brew caramel I had from Fat Toad Farm to amp up that coffee flavor just a touch more.
Click here for the frosting recipe.
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Pumpkin Spice Cupcakes
- Yield: About 14 cupcakes 1x
Description
Espresso and pumpkin spice come together in these cream cheese-topped cupcakes to taste like the best pumpkin spice latte, but in dessert form.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons instant espresso powder
- 1/4 cup whole milk
Whipped Cream Cheese Frosting:
- 4 oz (113 g) full-fat cream cheese, room temperature
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
To serve:
- Caramel sauce, for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- In a mixer, beat both sugars and butter together until light and fluffy. Add the eggs and beat well for at least 2 minutes. Beat in the pumpkin puree and vanilla for an additional minute.
- In a small bowl, whisk together the espresso powder and milk until dissolved.
- Alternately add the flour mixture and the milk mixture to the mixer, beginning and ending with flour (3 additions flour, 2 additions milk). Mix until just combined.
- Fill the lined cups about 2/3 full. Bake for 15–18 minutes, until a toothpick comes out clean. Cool in the pan 1 minute, then transfer to a wire rack and cool completely.
- Make the frosting: beat the cream cheese until smooth. Add the powdered sugar and vanilla; beat well. In a separate bowl, whip the cold heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture gently until combined. Do not over-fold — you want it to stay fluffy.
- Pipe or dollop the frosting onto the cooled cupcakes. Drizzle with caramel sauce before serving.
Notes
Instant espresso powder deepens the spice flavor without making the cupcakes taste like coffee. For the frosting, make sure the cream cheese is at room temperature before beating so it stays smooth when you fold in the whipped cream.
- Category: Baking, Cake
Frequently Asked Questions
What kind of espresso should I use in the pumpkin spice cupcakes?
You can use any good quality brewed espresso for these cupcakes, as it will enhance the flavor and provide that coffee kick.
How can I achieve the right consistency for the whipped cream topping with cream cheese?
Make sure to whip the cream cheese until smooth before gradually adding whipped cream, which will help stabilize the topping and create a creamy texture.
Can I use store-bought pumpkin spice mix in this recipe?
Yes, you can use store-bought pumpkin spice mix; just ensure to adjust the quantity according to your taste preference.
