Pumpkin spice latte cupcakes with salted caramel cream cheese frosting

I’ve mentioned before how important it is to me to celebrate the people in my life, thus my obsession with birthdays. My awesome boss and friend, Kristi, is the cupcake queen – they’re her favorite. Since her birthday kicks off pumpkin spice latte season (I think you call it fall?), I thought these were a perfect fit.

Pumpkin spice latte cupcake with salted caramel cream cheese frosting
The pecans were a nice garnish, and you could totally add them (crushed) to the batter.

I used the Starbucks VIA packets instead of espresso powder (because that’s what I had), and the coffee flavor DEFINITELY came through. Feel free to back down for a more mild flavor. I also love a ton of spice in my pumpkin stuff, so again, use what suits your taste. These are a little on the dense side for cupcakes, but still had a really nice crumb, and were fairly easy to throw together. (Minus spraying powdered sugar all over my kitchen. Tips on how NOT to do that below.) The cupcake itself wasn’t overly sweet (the coffee helped) and my frosting wasn’t either. I prefer that, so I was really happy with how these turned out.

Pumpkin spice latte cupcake with salted caramel cream cheese frosting
Aren’t they pretty? Not professional grade, but salted caramel drizzle makes everything better.

 

The cupcake recipe is very lightly adapted from Annie’s Eats and the frosting is my own madwoman mishmash.

You’ll need

Cupcakes

  • 2 2/3 c all-purpose flour
  • 3 T espresso powder
  • 2 t baking soda
  • 2 t baking powder
  • 1 T pumpkin pie spice
  • 1 t salt
  • 1 15 oz. can pumpkin puree
  • 1 c sugar
  • 1 c brown sugar
  • 1 c canola or vegetable oil
  • 4 large eggs
  • 1 T vanilla

Frosting

  • 1 8 oz. block cream cheese
  • 2 c powdered sugar
  • 1 T vanilla
  • 1 T pumpkin pie spice
  • 1/3 c cream
  • 1/3 c salted caramel sauce + extra for drizzling (this is my favorite recipe)
  • 1/4 c softened butter

Get cooking

Cupcakes

  1. Preheat oven to 350°F and line a cupcake pan with liners. (These are moist. Not the time to scrimp on liners.)
  2. Whisk dry ingredients (minus sugars) in a bowl and set aside.
  3. Beat pumpkin, sugars, vanilla and oil on medium speed, then add the eggs, one at a time.
  4. Add the flour mixture, mixing on low just until it comes together. (Try not to overmix.)
  5. Use a standard scoop or measuring cup to fill liners 3/4 full and bake 18-20 minutes, until a toothpick comes out clean, or with a few small crumbs.
  6. Cool 5-10 minutes, then remove from pan and cool completely.

Frosting 

  1. Beat cream cheese and butter until fluffy.
  2. Add all ingredients except powdered sugar – start whipping on medium speed.
  3. After 1-2 minutes, add the powdered sugar, slowly, continuing to whip. (Seriously, you will be like me and want to dump it all in at once. This is a bad idea. Powdered sugar is HARD to clean when it goes everywhere. Ahem. I’ve heard, anyway.)
  4. Chill 20-30 minutes.
  5. Pipe or spread onto cooled cupcakes, and drizzle with salted caramel sauce.

Makes 2 dozen

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