Spiced Pumpkin Latte Cupcakes

Posted on November 2, 2017 in

Quite possibly my new favorite thing about fall, are these Pumpkin Spice Latte Cupcakes!

If you’re a pumpkin fan, a cream cheese frosting fan, you will absolutely, positively, without any doubt adore these cupcakes.

I’m a huge fan of the ever popular PSL (Pumpkin Spice Latte) from Starbucks! I tried one for the first time the other week and have fallen in LOVE! For some reason the ‘pumpkin’ was putting me off. Im a little embarrassed to admit but I’ve never baked with pumpkin before so the thought of a pumpkin flavoured drink didn’t sound too tempting….BUT I caved in and I’m so glad I did!

These cupcakes are slightly-spiced and piled high with cream cheese frosting and drizzled with caramel sauce. 

Pumpkin Spiced Latte Cupcakes
Serves 12
Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes!
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Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
613 calories
65 g
104 g
36 g
8 g
16 g
177 g
271 g
35 g
1 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 613
Calories from Fat 321
% Daily Value *
Total Fat 36g
Saturated Fat 16g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 104mg
Sodium 271mg
Total Carbohydrates 65g
Dietary Fiber 1g
Sugars 35g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 429 grams all-purpose flour
  2. 265 grams caster (superfine) sugar
  3. 1/2 teaspoon salt
  4. 3 teaspoons baking powder
  5. 300 milliliters of milk
  6. 125 milliliters vegetable oil
  7. 125 grams unsalted butter, softened
  8. 2 tablespoons sour cream
  9. 1 teaspoon vanilla extract
  10. 2 large eggs
  11. Salted caramel sauce to drizzle.
  12. 2 tablespoons maple syrup
  13. 1 tsp ginger
  14. 1 tsp cinnamon
  15. 1 tsp cloves
  16. 1 tsp all spice
  17. 1 tsp ground nutmeg
  18. 4 tablespoons pumpkin puree
  19. Cream Cheese Buttercream
  20. 100g very soft butter
  21. 100g icing sugar
  22. 200g full fat cream cheese
  1. Preheat the oven to 180C (356F). Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt and mix for a couple minutes. Add the softened butter and mix until it resembles a fine breadcrumb texture.
  3. Next, add milk, eggs, yogurt, oil, maple syrup, spices, pumpkin puree and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients slowly until all is combined . Scrape down the bowl and mix for another 20 seconds.
  5. Fill each cupcake liner 3/4 of the way and drizzle a teaspoon of caramel on top of the batter. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before icing.
  6. While the cupcakes are cooling, prepare you buttercream by adding the cream cheese and butter, mix until combined. slowly add the icing sugar and beat for 5 mins until the mixture looks light and fluffy.
  7. To finish off the cupcakes fit the end of a piping bag with a Wilton swirl tip and ice in a swirl. Drizzle with salted caramel sauce and a sprinkle of cinnamon spice.
Forever Baking . . . http://www.foreverbaking.co.uk/


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