Pumpkin Spice Latte Cupcakes

Introduction

Capture the cozy essence of autumn in a single bite with these Pumpkin Spice Latte Cupcakes. They combine the warm, spiced flavor of pumpkin pie with the rich kick of coffee, all topped with a cloud of vanilla whipped cream. You’ll love how the coffee syrup soak keeps them incredibly moist and flavorful.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 12 cupcakes

Ingredients

• 175g self raising flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 100g (1 cup) soft light brown sugar
• 100g (1 cup) caster sugar
• 1 teaspoon vanilla extract
• 210g pumpkin purée
• 60ml (1/2 cup) vegetable or sunflower oil
• 60ml (1/2 cup) buttermilk
• FOR THE COFFEE SYRUP
• 50ml (3 tablespoons + one teaspoon) freshly brewed coffee
• 50g (1/4 cup) caster sugar
• FOR THE TOPPING:
• 300ml fridge cold double (heavy) cream
• 1/2 teaspoon vanilla extract
• 2 Tablespoons icing sugar
• Ground cinnamon or pumpkin spice for dusting the top of the cupcakes
• Caramel sauce for drizzling on top of the cupcakes

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F. Line a 12-hole muffin tin with cupcake liners.
2. In a medium bowl, whisk together the self raising flour, ground cinnamon, ginger, cloves, nutmeg, and fine salt. Set aside.
3. In a large mixing bowl, whisk the eggs, soft light brown sugar, and caster sugar together until well combined and slightly thickened.
4. Add the vanilla extract, pumpkin purée, vegetable or sunflower oil, and buttermilk to the egg mixture. Whisk vigorously until the mixture is smooth and fully emulsified.
5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about ⅔ full.
6. Bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
7. While the cupcakes bake, make the coffee syrup. In a small saucepan, combine the freshly brewed coffee and caster sugar. Heat over medium, stirring until the sugar dissolves. Bring to a simmer for 1 minute, then remove from heat.
8. As soon as the cupcakes come out of the oven, and while they are still warm, use a skewer to poke several holes all over the top of each one. Brush or spoon the warm coffee syrup evenly over the cupcakes. Allow them to cool completely in the tin.
9. For the topping, combine the fridge cold double cream, vanilla extract, and icing sugar in a large bowl. Whip with an electric mixer or whisk until stiff peaks form.
10. Pipe or dollop the whipped cream onto the cooled cupcakes. Finish with a light dusting of ground cinnamon or pumpkin spice and a drizzle of caramel sauce.

Variations

• Espresso Buttercream: Swap the whipped cream for a coffee-flavored Swiss meringue or American buttercream for a sweeter, more decadent topping.
• Cinnamon Cream Cheese Frosting: For a tangier topping, whip 225g full-fat cream cheese into the whipped cream mixture before piping.
• Muffin Style: Skip the topping entirely for a more casual, coffee-syrup-soaked pumpkin muffin, perfect for breakfast.
• Layered Parfait: Crumble the cupcakes into a glass and layer with the whipped cream and caramel sauce for a fun dessert parfait.

Tips for Success

• Ensure your eggs and buttermilk are at room temperature for a smoother, more cohesive batter that rises evenly.
• Whip the double cream only until stiff peaks form. Overwhipping will turn it grainy and can lead to butter.
• Apply the coffee syrup while both the syrup and cupcakes are warm for maximum absorption and flavor.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once topped with whipped cream, they must be stored in the refrigerator and are best eaten within 24 hours. These cupcakes are not suitable for reheating due to the whipped cream topping.

FAQ

Can I use pumpkin pie spice?

Yes, you can substitute the cinnamon, ginger, cloves, and nutmeg with 1 ½ teaspoons of pumpkin pie spice.

What can I use instead of buttermilk?

Make a quick substitute by adding ½ tablespoon of lemon juice or white vinegar to a 60ml (½ cup) measuring cup, then filling it with whole milk. Let it sit for 5 minutes before using.

My syrup is very runny, is that right?

Yes, the syrup is meant to be thin so it can soak into the cupcakes easily. It will thicken slightly as it cools.

Can I make the cupcakes ahead of time?

Absolutely. Bake and syrup the cupcakes a day ahead, storing them airtight at room temperature. Whip the cream and assemble just before serving.

Is the pumpkin purée sweetened?

No, you should use 100% pure pumpkin purée, not sweetened pumpkin pie filling, which would make the cupcakes overly sweet.

Can I use oil instead of butter for the topping?

No, this recipe specifically calls for double cream to make a whipped topping. Oil will not whip and cannot be substituted here.