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–+ servings
Close-up of a cupcake with coffee in the background

Pumpkin Spice Latte Cupcakes

Julia Frey of Vikalinka
These treats have the flavours of a pumpkin spiced latte brought together as a gorgeous cupcake!
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 525 kcal

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.

Nutrition

Calories: 525kcalCarbohydrates: 54gProtein: 5gFat: 33gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 406mgPotassium: 134mgFiber: 2gSugar: 35gVitamin A: 5562IUVitamin C: 1mgCalcium: 26mgIron: 2mg
Keyword pumpkin cupcake, pumpkin spiced latte cupcake
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