Pumpkin Spice Latte Cupcakes You’ll Dream About: The Cozy Fall Treat With a Coffee Kick

Picture a pumpkin spice latte you can hold in one hand and demolish in three bites. That’s these cupcakes—soft, spiced, coffee-kissed, and topped with a swirl of cream-cheese frosting that tastes like your favorite café order got promoted. They’re fast to make, shockingly moist, and guaranteed to disappear at any gathering.

Want bakery-level results without a pastry degree? This is your moment. Make a dozen, “taste-test” three, and suddenly you’re the Fall Person everyone texts for recipes.

What Makes This Recipe So Good

• Big PSL energy: Real pumpkin puree plus espresso powder delivers that latte flavor—no syrups required.
• Moist and tender crumb: Pumpkin adds structure and moisture, while oil keeps the cupcakes fluffy for days.
• Balanced spice: Cinnamon, ginger, nutmeg, and cloves hit the classic PSL profile without tasting like a candle.
• Not overly sweet: The cupcake is warmly spiced and lightly sweet so the tangy cream cheese frosting can shine.
• Weeknight-friendly: One bowl for the batter, no fussy techniques, and the frosting whips up in minutes.

Shopping List – Ingredients

• Dry ingredients:
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1–1 1/2 tablespoons espresso powder (adjust to taste)
• Wet ingredients:
  • 1 cup (240g) canned pumpkin puree (not pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive)
  • 1/3 cup (80ml) whole milk or buttermilk
  • 1 teaspoon vanilla extract
• Cream cheese frosting:
  • 6 ounces (170g) cream cheese, softened
  • 6 tablespoons (85g) unsalted butter, softened
  • 2 1/2–3 cups (300–360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1–2 teaspoons espresso powder for a latte-inspired frosting
• Optional toppings:
  • Cinnamon sugar or a dusting of espresso powder
  • Caramel drizzle
  • Mini chocolate-covered espresso beans

Instructions

1. Preheat your oven to 350°F (175°C).

   Line a 12-cup muffin pan with liners. Set aside.

2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and espresso powder until no streaks remain.
3. In a separate bowl or large measuring cup, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth.
4. Pour the wet ingredients into the dry. Fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
5. Divide batter evenly among liners, about 3/4 full.

   You should get 12–14 cupcakes depending on your pan.

6. Bake for 18–22 minutes, until tops spring back and a toothpick comes out with a few moist crumbs.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost only when fully cool.
8. Make the frosting: Beat cream cheese and butter together on medium-high until fluffy, 2–3 minutes. Add vanilla and salt. Gradually add powdered sugar, beating until smooth and pipeable.

   For a latte twist, beat in espresso powder.

9. Pipe or spread frosting onto cooled cupcakes. Finish with a light dusting of cinnamon or espresso powder, a caramel swirl, or an espresso bean if you’re feeling cute.

Keeping It Fresh

Short-term: Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temp before serving—they taste richer and softer.

Make-ahead: Bake cupcakes, cool, and store unfrosted at room temp for 24 hours, or freeze up to 2 months.

Thaw at room temp, then frost.

Frosting storage: The cream cheese frosting keeps in the fridge for 5 days. Re-whip briefly to fluff it back up. FYI, espresso-flecked frosting may darken slightly—still delish.

Why This is Good for You

• Pumpkin power: Pumpkin is loaded with beta-carotene, which your body converts to vitamin A for eye and skin health.
• Spice benefits: Cinnamon and ginger bring antioxidant and anti-inflammatory compounds.

  Flavor that pulls its weight—nice, right?

• Real ingredients: Using puree instead of flavored syrups keeps the sweetness balanced and the ingredient list clean.
• Energy with purpose: A hint of espresso gives a mild caffeine bump, perfect for an afternoon pick-me-up without a full latte.

Pitfalls to Watch Out For

• Confusing pumpkin products: Use pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices that throw off the recipe.
• Overmixing: Tough cupcakes happen when you work the batter too much. Stir only until the flour disappears.
• Frosting soup: If your cream cheese or butter is too soft, the frosting won’t hold.

  They should be softened, not melty.

• Bitter coffee flavor: Going heavy on espresso powder can get harsh. Start with 1 tablespoon in the batter and adjust next time if you want more oomph.
• Underbaking: These bake up moist, but raw centers aren’t cute. Look for a springy top and just a few crumbs on the tester.

Variations You Can Try

• Maple cream cheese frosting: Swap half the powdered sugar for pure maple syrup and reduce the remaining sugar to taste.
• Chai twist: Replace the spice mix with 2–3 teaspoons chai spice.

  It’s PSL meets tea time—vibes immaculate.

• Mocha swirl: Add 2 tablespoons cocoa powder to half the batter and swirl for a pumpkin-mocha moment.
• Brown butter upgrade: Use browned butter (cooled and solidified) in the frosting for nutty depth.
• Gluten-free: Sub a 1:1 gluten-free all-purpose flour blend. Let batter sit 10 minutes before baking for better hydration.
• Dairy-free: Use almond milk in the batter and a dairy-free cream cheese and butter for the frosting.
• Streusel topping: Sprinkle cinnamon streusel before baking for a coffee-cake-meets-cupcake masterpiece.

FAQ

Can I use brewed coffee instead of espresso powder?

You can replace the milk with strong cooled coffee or espresso for the batter, but the flavor will be softer. Espresso powder is more concentrated and keeps the texture consistent.

Do I have to use oil, or can I use butter?

Oil gives a moister crumb that stays soft longer.

Butter adds flavor but can make the cupcakes denser. If using butter, melt and cool it, and consider adding an extra tablespoon of milk.

How do I get bakery-style frosting swirls?

Use a large piping bag fitted with a star tip (like Wilton 1M). Hold the bag straight up, start at the outer edge, and spiral inward, then add a quick dollop on top.

Boom—bakery look.

Can I halve the recipe?

Yes. Halve all ingredients and bake 9–11 cupcakes depending on your pan. Start checking doneness at 17 minutes.

What if I don’t like cream cheese frosting?

Swap for a vanilla buttercream or whipped mascarpone frosting.

Both pair well with pumpkin and coffee without the tang.

How strong is the coffee flavor?

It’s noticeable but not overpowering—think latte, not straight espresso. If you want more punch, add 1–2 teaspoons of espresso powder to the frosting too.

In Conclusion

These Pumpkin Spice Latte Cupcakes deliver everything you crave in fall: warm spices, real pumpkin, a subtle coffee buzz, and a tangy, creamy crown. They’re simple to bake, easy to customize, and guaranteed crowd-pleasers.

Make them once and you’ll “accidentally” volunteer for every bake sale, potluck, and book club. Your kitchen’s about to smell like a coffee shop that knows your order by heart—because it does.