Pumpkin Spice Latte Cupcakes

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Pumpkin Spice Latte Cupcakes are all the flavor of your favorite seasonal beverage turned into an irresistible treat!

Pumpkin Spice Latte Muffins from Cosmopolitan Cornbread

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!

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To Make this Recipe You will Need:

To begin, line 2 standard muffin pans (24 muffins) with papers and set aside. Preheat oven your to 350°(F).

In a bowl combine flour, espresso powder, spices, baking soda, baking powder, and salt. Stir that together and set it aside for now.

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In your mixing bowl combine pumpkin, sugars, applesauce, and the extra virgin olive oil. Mix those together until smooth.

Mix in eggs, one at a time, until just combined. Stir in vanilla extract. Add in the dry ingredients and mix until just combined and smooth.

Scoop batter evenly into the prepared pans.

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Bake 20-23 minutes, or until a toothpick inserted in the center of the largest cupcake comes out clean.

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Carefully remove the hot cupcakes to a cooling rack and cool completely before topping.

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For the frosting – Beat mascarpone cheese in your mixing bowl until fluffy.

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Add in powdered sugar and 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.

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Enjoy!

Pumpkin Spice Latte Muffins from Cosmopolitan Cornbread

Enjoy these beauties with a cup of coffee!

Pumpkin Spice Latte Muffins from Cosmopolitan Cornbread

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.

Click Here for ALL my PUMPKIN Recipes

Pumpkin Spice Latte Muffins from Cosmopolitan Cornbread
Pumpkin Spice Latte Muffins from Cosmopolitan Cornbread

Pumpkin Spice Latte Cupcakes

Constance Smith – Cosmopolitan Cornbread
Pumpkin Spice Latte Cupcakes are all the flavor of your favorite season beverage, turned into an irresistible treat!
Be the First to Rate This!
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Sweets, Treats & Desserts
Cuisine American
Servings 24 standard cupcakes
Calories 263 kcal

Ingredients
  

For the cupcakes:

  • 2 2/3 c all-purpose flour
  • 1 1/2 Tb instant espresso powder
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 c pumpkin, solid packed cooked or canned
  • 1 c. granulated sugar
  • 1 c brown sugar
  • 1/2 c extra virgin olive oil
  • 1/2 c applesauce, plain, unsweetened
  • 4 eggs
  • 1 teaspoon vanilla extract

For the Frosting (optional)

  • 8 ounces Mascarpone cheese
  • 2 1/2 c powdered sugar
  • 1/8 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tb coffee liqueur

Instructions
 

For the cupcakes:

  • 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 sugar and 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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29 thoughts on “Pumpkin Spice Latte Cupcakes”

  1. 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!

    Reply
  2. 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!!

    Reply
  3. 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!).

    Reply
  4. 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 =)

    Reply

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