Pumpkin Spice Latte Cupcakes

I’m not a fan of the ever popular PSL (Pumpkin Spice Latte) from Starbucks; way too sweet for me. Forget the drink; these Pumpkin Spice Latte Cupcakes with Caramel Sauce are so much better!

Once the pumpkin craze hits the Internet starting sometime in August (it’s still SUMMER for crying out loud!); I feel more inclined to hide than participate. Can I be honest? I just don’t get it. I didn’t indulge until I decided to make my own Pumpkin Spice Latte Cupcakes. In October…big difference!

I admit, I enjoy the requisite pie on Thanksgiving but that pie had better have bourbon in it and a healthy dose of whipped cream (with more bourbon). This year I’m thinking a creme brulee top, you know, to sort of disguise the fact that I’ve just made a pie from SQUASH!!

I’m all about the caramel and apple and more apple and maybe caramel AND apple and OK some dark rum or bourbon too. But waxing poetic about pumpkin is not my thing, although we do love this pumpkin cheesecake and a pumpkin pie with pecans and bourbon…I will go there occasionally and those are so worth it! Still, I simply do not get the absolute devotion to this drink of which hordes line up for at the neighborhood Starbucks that is known as a Pumpkin Spice Latte.

It’s sort of coffee drink with a pumpkin moniker…a moniker that alludes to pumpkin but without a drop of it necessary. It’s SPICES typically associated with pumpkin pie but even the PSL (lovingly named by devotees of the Pumpkin Spice Latte from Starbucks) didn’t have even a hint of pumpkin when it first appeared on scene; that didn’t happen until 2015. I won’t get into the nutritional (or lack thereof) components because my hypocrisy would be evident when you spot me in line for an Eggnog Latte.

I thought it would be fun to showcase this creation in a Starbucks coffee cup but that was easier said than done. I decided against putting Pumpkin Spice Latte Cupcakes in the cups because I knew this cake recipe should make 24 cupcakes and that number would be halved with too much cake to frosting ratio so I just staged one by putting some foil in the bottom to rest the cupcake on. I have to admit, I love how it turned out.

The resulting Pumpkin Spice Latte Cupcakes with Caramel Sauce are sooooo good; not a pumpkin flavored cupcake but a coffee flavored cupcake with the requisite spices. This was one of those times when the first go around was an abject failure. Wait – I take that back.

Not a failure if you love spice cake (which I don’t) but I was looking for that coffee flavor to be prominent. As I experimented it was clear after my first test that to get what I wanted I not only had to cut back on the spices but also had to REALLY boost the coffee. And that was the key….and espresso was the answer!

Not looking for mocha either, nope, no chocolate in sight. Just a real coffee flavored cake with a warming hint of seasonal spice. Oh and maybe a decadent mascarpone and whipped cream frosting with some more espresso plus a caramel drizzle for good measure. Now we’re talkin’ folks!

I actually did the frosting for these Pumpkin Spice Latte Cupcakes in two batches; one-half according to the recipe I’ve provided and the other half without the dried espresso. I sort of figured that parents of kids I gave them to would appreciate eliminating that extra boost of caffeine.

These brothers; Tyler, Nolan and Mason were so cute. They would often come to visit together and when I answered the door; they asked, ‘Do you need any help?’ Why yes boys I need help sometimes with cookies and cupcakes. They are willing warriors in that effort. Love them!

This post for Pumpkin Spice Latte Cupcakes is a refresh of an original one I did eight years ago, new photos and all…except this one. Tyler on the left is now in college and his brothers have taken over as sports stars at their high school…how did that happen SO fast?

More Pumpkin Favorites – Yes, yes, I do have a few! 🙂

• Pumpkin Roll with Cream Cheese Filling
• Bourbon Pumpkin Pie with Pecans
• Pumpkin Butter
• Pumpkin Cheesecake
• Pumpkin Pecan Overnight French Toast with Bourbon
• Bourbon Cocktail with Pumpkin and Chocolate Liqueur
• Pasta with Mascarpone Pumpkin Sauce

PIN IT! ‘Pumpkin Spice Latte Cupcakes’

Pumpkin Spice Latte Cupcakes

Barb

A coffee based cupcake with pumpkin pie spices and a mascarpone whipped frosting all topped with a caramel drizzle.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Cakes, Cupcakes & Cheesecake

Cuisine American

Servings 24 cupcakes

Calories 383 kcal

Equipment

• Cupcake Pan with Liners
• Stand Mixer

Ingredients

  

1x2x3x

For the Cake

• 1 cup hot brewed coffee
• 3 tablespoons instant espresso
• 3 cups unbleached all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon fine grain sea salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ⅛ teaspoon ginger
• 4 large eggs separated and at room temperature
• 1 cup butter 8 ounces or 2 sticks, cut into cubes
• 2 cups sugar
• 1 teaspoon vanilla extract

For the Frosting

• 1.5 cups heavy whipping cream chilled and divided
• 1 tablespoon instant espresso powder
• ⅓ cup white chocolate grated
• 1 cup sugar
• 16 ounces mascarpone cheese chilled

Garnish

• Caramel Sauce
• Cinnamon

Instructions

 

To Make the Cake

• Preheat the oven to 350°F and position a rack in the center of the oven. Line 24 cupcake forms with paper liners.
• Combine the brewed coffee and espresso powder in a glass measuring cup and let cool.
• Sift the flour, baking powder, salt and spices together in a bowl.
• Beat the egg whites in the mixing bowl of a stand mixer (use a whisk attachment if available) on high speed until soft peaks form. Scoop the egg whites into a separate bowl and set aside.
• Dry the inside of the bowl thoroughly with a paper towel. Using the paddle attachment, beat the butter in the mixer on high speed until smooth. Gradually beat in the sugar until incorporated, then add the vanilla and beat, scraping the sides of the bowl occasionally, until the mixture is very light in color and texture, about 4 minutes.
• Beat in the egg yolks, 1 at a time until thoroughly mixed.
• Reduce the mixer speed to low. Add the flour mixture a third at a time, alternating with half of the cooled coffee, beginning and ending with the flour mixture. Beat until smooth after each addition.
• Using a spatula, stir about 1/4 of the egg whites into the batter, then gently fold in the remaining whites. Fill the cupcake molds 2/3 full and bake 15-20 minutes until the tops spring back when gently pressed and a toothpick inserted into the middle comes out clean.
• Cool the cupcakes on a wire rack for 10 minutes. Gently remove them from the form and allow to cool completed before frosting.

To Make the Frosting

• Bring 1 cup cream to boil in small saucepan. Slowly pour cream over espresso, whisking until espresso is dissolved. Add grated white chocolate and stir until smooth. Add remaining 1/2 cup of the whipping cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made one day ahead; cover and keep chilled.
• Add mascarpone to chilled mixture; Using electric mixer; beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (take care you don’t over beat or mixture will curdle).
• Pipe or dollop onto the top of cupcakes.
• Drizzle with Caramel and sprinkle with a touch of cinnamon.

Nutrition

Nutrition Facts

Pumpkin Spice Latte Cupcakes

Serving Size

 

1 Serving

Amount per Serving

Calories

383

% Daily Value*

Fat

 

23

g

35

%

Cholesterol

 

87

mg

29

%

Sodium

 

182

mg

8

%

Carbohydrates

 

40

g

13

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

383

Keyword coffee, cupcakes, latte, pumpkin, spice, starbucks

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