Pumpkin Spice Latte Cupcakes with Whipped Cream Frosting

Pumpkin spice cupcakes with a touch of espresso, topped with whipped cream frosting.

Servings 12 cupcakes


Pumpkin Spice Latte Cupcakes

  • 1 stick unsalted butter (room temperature)
  • 3/4 cup brown sugar (packed)
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp groun cloves
  • 1/2 tsp ground ginger
  • 1 cup all-purpose flour
  • 1.5 tsp instant espresso powder
  • 2 tsp hot water

Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1.5 tsp unflavored gelatin
  • 6 tsp cold water


Bake the Pumpkin Spice Latte Cupcakes

  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.

  2. In a large mixing bowl, cream the butter.

  3. Mix in sugar.

  4. Add in pumpkin puree and vanilla and mix until fully incoporated.

  5. Beat in the eggs, one at a time.

  6. Add spices, salt, baking powder, and baking soda.

  7. Slowly mix in the flour.

  8. Fill the cupcake liners (about halfway) and bake for ~35-40min or until a toothpick comes out clean.

Make the Whipped Cream Frosting

  1. Bloom the gelatin in the cold water and let sit for 5 minutes.

  2. Beat the heavy whipping cream and powdered sugar together until soft peaks form.

  3. Heat the gelatin until it melts (approx. 10s in the microwave).

  4. Slowly pour the gelatin into the whipped cream mixture while whipping.

  5. Whip until stiff peaks form.