Perfect Pumpkin Spice Latte Cupcakes – Best Fall Dessert
These Perfect Pumpkin Spice Latte Cupcakes are a moist, spiced delight topped with a dreamy cream cheese frosting. They taste like a PSL in dessert form, with a coffee kick that enhances the pumpkin flavor, making them the ultimate fall crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (120ml) vegetable oil
- 1 cup (200g) packed brown sugar
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree
- ¼ cup (60ml) strongly brewed coffee, cooled
- 1 teaspoon vanilla extract
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup (30g) crushed graham crackers or Biscoff cookies (optional)
- Caramel sauce for drizzling (optional)
- Ground cinnamon for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another large bowl, whisk together oil and brown sugar until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree, cooled coffee, and vanilla extract; whisk until smooth and glossy.
- Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay).
- Divide batter evenly among the 12 liners, filling each about ¾ full.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
- For the frosting: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla, and salt; mix on low until combined, then increase to medium-high and beat for 3-4 minutes until light and fluffy.
- Once cupcakes are completely cool, pipe or spread frosting on top. If desired, sprinkle with crushed graham crackers or Biscoff cookies, drizzle with caramel sauce, and dust with cinnamon. Serve at room temperature.
Notes
Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free frosting, use vegan cream cheese and plant-based butter. Cupcakes can be baked up to 2 days in advance and stored unfrosted at room temperature. Frosting can be made the day of serving. Add crunchy toppings just before serving to keep them crisp.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32
- Sodium: 200
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: pumpkin spice latte cupcakes, fall dessert, pumpkin cupcakes, cream cheese frosting, coffee cupcakes, easy cupcake recipe