These moist pumpkin spice latte cupcakes capture all the cozy autumn flavors of a PSL in a tender cupcake topped with pillowy stabilized whipped cream.
I’ve never actually ordered a pumpkin spice latte — partly because it’s pricey and partly because I know I’d get hooked. Instead, I like to recreate those flavors in baked treats. These cupcakes are my take on a PSL: warm spices, pumpkin, a hint of espresso, and a fluffy whipped cream frosting that holds up on cupcakes.
The crumb is super moist and tender thanks to pumpkin puree, maple syrup, and oil. The espresso is subtle but gives a faint coffee note that complements the spices without overwhelming them.
what makes these pumpkin spice latte cupcakes so good?
- Subtle espresso flavor
- Exceptionally moist crumb
- Simple, straightforward method
- Warm pumpkin spice profile
- Stabilized whipped cream topping
which coffee is best for PSL cupcakes
The coffee taste is gentle in these cupcakes. A single shot of espresso is traditional; I used a Nespresso Altissio, but any espresso will work. If you don’t have espresso, dissolve 1 tablespoon of instant coffee in 40 mL (about 3 tablespoons) of boiling water and let it cool before adding.
stabilized whipped cream
Cupcakes benefit from stabilized whipped cream because it holds its shape longer than plain whipped cream. Stabilized whipped cream is regular whipped cream that’s combined with a stabilizer — in this recipe we use a small amount of cream cheese plus powdered sugar. The cream cheese firms up when chilled and powdered sugar contains a bit of cornstarch to absorb excess moisture, so the frosting stays firm for longer.
how to make pumpkin spice latte cupcakes
1. Whisk together the dry ingredients.
2. Whisk together the wet ingredients.
3. Fold wet and dry together until just combined to make the batter.
4. Portion batter into lined cupcake tins and bake.
5. Cool the cupcakes in the pan for about 10 minutes, then transfer to a wire rack and cool completely before frosting.
6. Optional: make pumpkin pie spice sugar by stirring together granulated sugar and pumpkin pie spice to sprinkle on top.
7. Beat cream cheese and powdered sugar until smooth, then add cold heavy cream in batches and whip to stiff peaks with vanilla. Be careful not to overwhip.
8. Pipe or spoon the stabilized whipped cream onto fully cooled cupcakes and finish with a dusting of pumpkin pie spice sugar.
Enjoy your PSL cupcakes!
baking tips
- Use pure pumpkin puree. Avoid pumpkin pie filling, which contains added sugar and spices.
- Choose real maple syrup. It adds depth of flavor that pancake syrup can’t match.
- Don’t overmix the batter. Mix only until the dry streaks disappear to keep cupcakes light.
- Fill liners two-thirds full. This yields an even rise and perfect domes.
- Use cold heavy cream for the frosting. It whips faster and gives more stability.
- Stop whipping at stiff peaks. Overwhipping can cause the frosting to become soft or grainy.
FAQs
Can I leave out the espresso?
Yes. The cupcakes will still be delicious without espresso; they just won’t have that coffee note.
Can I use granulated sugar instead of brown?
Yes. Brown sugar adds extra moisture and a caramel note, but granulated sugar will work fine. You can also make brown sugar at home by combining granulated sugar with molasses if you prefer.
Can I use a different frosting?
Yes. Stabilized whipped cream fits the latte theme, but cream cheese frosting, buttercream, or another favorite frosting will also be delicious.
storage
Unfrosted cupcakes keep about 3 days at room temperature or up to 5 days refrigerated when covered. Frosted cupcakes are best eaten within 1–2 days refrigerated, since the whipped cream topping will begin to soften after that. If you need longer storage, wait to make the stabilized whipped cream until closer to serving time.
check out these other recipes!
• Marble Pumpkin Muffins
• Spiced Pumpkin Truffles
• Mini Pumpkin Shaped Cookies
• Homemade Pumpkin Frappuccino
If you try this recipe, please leave a comment and review — I love hearing your feedback. Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Pumpkin Spice Latte Cupcakes Recipe
5 from 2 reviews
- Author: Mimi
- Total Time: 55 minutes
- Yield: 12 to 14 cupcakes
Description
These deliciously moist pumpkin spice latte cupcakes are bursting with autumn flavor and finished with a pillowy stabilized whipped cream frosting.
Ingredients
For the pumpkin spice cupcakes:
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) packed brown sugar
- ⅓ cup (80 mL) pure maple syrup
- 2 large eggs
- ½ cup (120 mL) vegetable oil (or neutral oil)
- 1 cup (240 g) pure pumpkin puree (not pumpkin pie filling)
- 1 shot (40 mL) espresso, cooled (about 3 tablespoons) or 1 tablespoon instant coffee dissolved in 40 mL hot water
- 2 teaspoons pure vanilla extract
For the pumpkin spice sugar (optional):
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
For the stabilized whipped cream frosting:
- 2 ounces (57 g) cold cream cheese
- ½ cup (65 g) powdered sugar, sifted
- 1 cup (240 mL) cold heavy whipping cream
- 1 teaspoon pure vanilla extract
Instructions
Make the pumpkin spice latte cupcakes:
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk brown sugar, maple syrup, eggs, oil, pumpkin puree, espresso, and vanilla until combined.
- Fold the dry ingredients into the wet until just combined. Do not overmix.
- Portion batter into liners, filling no more than two-thirds full. This yields about 12–14 cupcakes. If baking multiple batches, the batter can rest at room temperature for up to 1 hour.
- Bake in the center of the oven for 15–20 minutes, or until a skewer comes out clean.
- Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack and cool completely before frosting.
Make the pumpkin pie sugar:
- Stir together granulated sugar and pumpkin pie spice in a small bowl. Set aside for topping.
Make the stabilized whipped cream frosting:
- Note: Stabilized whipped cream keeps up to 2 days refrigerated. If you need longer storage, wait to make the frosting until closer to serving.
- Beat cold cream cheese and powdered sugar on low until smooth.
- Gradually add cold heavy cream in 2–3 additions, beating after each addition.
- Add vanilla and whip on high until stiff peaks form. Do not overwhip.
- Pipe or spoon the whipped cream onto cooled cupcakes and finish with the pumpkin pie sugar.
Equipment
Large cookie scoop (optional) and a muffin/cupcake tin.
Notes
You can use a shot of freshly brewed espresso or dissolve 1 tablespoon instant coffee in 3 tablespoons boiling water. Cool to room temperature before adding to the batter.
- Prep Time: 20 minutes
- Category: Cupcakes
- Method: Baking
Enjoy!