Easy Pumpkin Spice Latte Cupcakes
The most delicious pumpkin spice latte cupcakes you will ever taste.
Easy homemade pumpkin spice latte cupcakes recipe for yummy Fall desserts.
We all know what Fall means – pumpkin spice and these cupcakes will be your new favorite.
Simple PSL cupcakes that will please any crowd.
Tasty pumpkin latte cupcakes with buttercream frosting and caramel drizzle.
If you love your Starbucks pumpkin spice latte then make these cupcakes.
Serve these delish cupcakes for desserts or party food.
Get ready to bake up the best pumpkin spice latte cupcakes.
Check out these other
Cupcake Recipes
Pumpkin Cupcakes with Molasses Cream Cheese Filling
How to Make Easy Pumpkin Spice Latte Cupcakes
Preheat oven to 350 degrees F.
Add cupcake liners to two 12 serving cupcake pans and set aside.
Using the paddle attachment to your stand mixer, mix cake mix, pumpkin puree, oil, eggs, and spices until well combined.
Spoon the batter into the liners of the prepared cupcake pans. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove cupcakes from the oven and place on a wire cooling rack to cool completely.
To prepare the buttercream, whisk room temperature butter until fluffy.
Add milk and powdered sugar and whisk slowly until well combined.
Once powdered sugar is combined add instant coffee and whip for 3-5 min.
Add buttercream to the piping bag
and pipe frosting onto cupcakes.
Drizzle cupcakes with optional caramel sauce.
Serve and Enjoy
Please remember to SHARE on Facebook and PIN IT
FOLLOW ME ON PINTEREST BY CLICKING HERE
Ingredients
- 1 white cake mix
- 1 can pumpkin puree
- ½ cup oil
- 2 eggs
- 3 tsp cinnamon
- ½ tsp clove
- ½ tsp nutmeg
- 1 cup butter room temperature
- 2 TBS milk room temperature
- 2 tsp instant coffee
- 3 cups powdered sugar
- Optional: caramel sauce
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.
- Using the paddle attachment to your stand mixer, mix cake mix, pumpkin puree, oil, eggs, and spices until well combined.
- Spoon the batter into the liners of the prepared cupcake pans. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove cupcakes from the oven and place on a wire cooling rack to cool completely.
- To prepare the buttercream, whisk room temperature butter until fluffy.
- Add milk and powdered sugar and whisk slowly until well combined.
- Once powdered sugar is combined add instant coffee and whip for 3-5 min.
- Add buttercream to the piping bag and pipe frosting onto cupcakes.
- Drizzle cupcakes with optional caramel sauce.
Notes
Do Not Forget To Pin! So you can come back and make this tasty Pumpkin Spice Latte Cupcakes recipe!
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Twoluckyspoons are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, Weight Watcher friendly, Keto friendly or Vegetarian friendly for example. Twoluckyspoons assumes no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments on this site. Even though nutritional information is given it is the readers responsibility to calculate points, net carbs & nutritional information. Twoluckyspoons holds no responsibility for calculations.
