Sophisticated flavours meet playful dessert in these decadent Pumpkin Spice Latte Cupcakes! These treats have the flavours of a pumpkin spiced latte brought together as a gorgeous cupcake!
Have even more fun baking with our fantastic cake recipes!
When I first moved to England, pumpkin spice lattes were impossible to find. But the idea of missing out on my favourite autumn flavours was too much, so I had to take matters into my own hand.
I coped by inventing these pumpkin spice latte cupcakes so I could still enjoy the comforting taste from the comfort of my own home. I did it by combining two different recipes.
I started with my favourite pumpkin muffin recipe, given to me by a dear friend. The latte flavour comes from the icing, which has the taste of vanilla and coffee.
A perfect treat for an autumn day. I do hope you will give these cupcakes a try!
Swiss Meringue Buttercream
This particular buttercream recipe takes longer than the traditional American buttercream but has much superior taste. For me it is worth the effort.
It takes a bit of time to get the perfect consistency but don’t be intimidated to attempt it. It is made infinitely easier if you have a stand mixer so the machine can do the hard work for you!If you really would rather not spend the time making Swiss meringue buttercream I would recommend adding a bit of coffee flavour to the regular buttercream recipe.
It is possible that the buttercream might curdle when beating together. If this happens, keep beating until it comes back together. It may take a while, but if you persist it will change from cottage cheese consistency to fluffy, silky and delicious!
When combining the egg whites and sugar, ensure that you are constantly whisking it while it is heating. I am very serious about the word “constantly”!
Do not walk away from it under any circumstances or you will boil your egg whites. Keep whisking until the sugar is dissolved and the mixture is hot.
Pipe your beautiful buttercream on the cupcakes using a star tip and decorate with a coffee bean or however your creativity inspires you.
More cake recipes
- Chocolate and Vanilla Bean Cupcakes
- Spiced Pumpkin Mug Cake
- Spiced Pumpkin and Chocolate Cake
- Russian Honey Cake Medovik
Pumpkin Spice Latte Cupcakes
Equipment
- Stand mixer
Ingredients
For the cupcakes
- 4 ½ cup / 560g flour
- 3 tsp baking soda
- 2 tsp baking soda
- 1 ½ tsp salt
- 3 tsp cinnamon
- 1 tsp mixed pumpkin spice (nutmeg, cloves, ginger)
- 2 ¼ cups / 530ml vegetable oil
- 3 cups / 375g granulated sugar
- 6 eggs
- 28 oz / 800g pumpkin puree
For the Swiss meringue buttercream
- 6 egg whites
- 1 cup / 200g granulated sugar
- 1 ½ cups / 340g unsalted butter softened and cubed
- 1 tsp / 5ml vanilla extract
- 1 tbsp instant coffee powder dissolved into 1 tsp boiling water
- Pinch of salt
Instructions
For the cupcakes
- Preheat your oven to 325 F/ 160 C.
- Mix together the flour, baking powder, baking soda, salt, cinnamon and mixed pumpkin spice. When combined, add the oil, granulated sugar and eggs. Mix together then add the pumpkin puree and combine.
- Add to greased cupcake tray and bake in the oven for 25-30 minutes. When done, remove from the cupcake tray and rest on a cooling rack.
For the Swiss meringue buttercream
- Cut your butter into cubes and set aside.
- Separate the egg whites from the egg yolks. Set a large pot about ⅓ full of water on the stove on medium heat. Combine egg whites and sugar in your mixing bowl with a whisk and set the bowl inside the pot of simmering water to create a double boiler. Heat the mixture while constantly whisking it. Continue whisking until the sugar is dissolved and the mixture is hot.
- Take the bowl out of the pot and whisk the egg whites with a stand mixer whisk attachment until the mixture is no longer warm and looks think and glossy. It will take about 10 minutes.
- When the mixing bowl is no longer warm to the touch, switch to a paddle attachment and add the cubes of butter one at a time until each cube is fully incorporated. When all the butter has been mixed in, add the vanilla and coffee flavouring. If the butter cream curdles, keep beating until it has come back together.
- Pipe the buttercream onto the cupcakes using a star tip and decorate with a coffee bean.
Carole from Carole's Chatter says
Hi there, this would be a great contribution to Food on Friday: Muffins & Cupcakes over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
Catherine says
Abt how many cupcakes does this make? Looks delicious!
vikalinka says
Sorry for the late reply, Catherine! It’s a big recipe, it makes 3 dozen!
Andrea says
Greetings! I’m baking these cupcakes for my daughter’s 4th grade Fall Party. I’ve already tested a few and the cupcakes alone are delicious! After I finished the icing, I tried that, too, and OH.MY.GOSH!!! The BEST icing I’ve ever tasted, let alone prepared. I am so excited to see how these go down with the fourth graders!! Thanks and take care!
vikalinka says
Andrea, your comment brought the biggest smile to my face. First of all, I am so excited you loved them and had success with them and secondly, we share the same enthusiasm for food. As soon as I make something new I feel that everyone should know and try it ASAP! 🙂
Jessica says
thanks! i’m really looking forward to it! 😀
Jessica says
hey, these look and sound amazing! i can’t wait to try them…. although i may need to feel extra adventurous to try the icing! 🙂 oh, btw, i hope this isn’t too cheeky… do you have a good borscht recipe you would pass on (i’m sure you do!)? i haven’t had any since i was a teenager and lately been thinking i’d love to have it again… and i think it’s one my family would like!
freydomabroad says
I absolutely have a great borscht recipe! I am planning on sharing it very soon:-).
freydomabroad says
Thanks for all the encouragement, Tony! I would love to try other people’s family recipes if they don’t mind sharing their secrets! Please send them in and I will try my best to duplicate them! Also, I would love to expand the topics I am writing on but not just yet! Have a great Thanksgiving with the family!
Desi says
Ahhhh Help on the Cupcake recipe how much salt? It says 1 1/2…
vikalinka says
It’s 1 1/2 tsp of salt, Desi.
Tony Hedrick says
Now, one more thing… You are on your way to a cookbook with all of the photos and copy. It is not a waste of time, Ms. Stewart. We don’t mind if you, once in a while, give us a take on a movie, restaurant, fashion, travel or other cultural item. You’re good at this sort of thing as long as it does not become an obsession. Twice a week shouldn’t be so much as to rob Brad of his wife, Mitchell and Vika of their mommy. By the way, I like the idea of trying other peoples “BEST” recipes and then bragging on them. I love the idea of passing on to the next generation unforgettable, favorite family recipes. I wish someone could make chicken and noodles like my mama did and I hope we don’t lose Jeanne’s bread recipe (ain’t nothing like it). Amy made carrot cake on Sunday and it turned out just like Jeanne has been making for the last forty years. Anyhow love the writing and photos! Good job!