Are you a basic bish like I am who loves some pumpkin spice lattes? To be honest, I don’t actually get them, but I do like them and all things pumpkin spice in general. Is it the taste or just the spirit of the season? I’m wagering both for most of us.
I wanted to channel the flavors of the latte in this cupcake recipe. It’s a pumpkin spice cupcake topped with coffee-flavored whipped cream frosting. Yep, they’re pumpkin spice latte cupcakes!
If you’re wary of using a whipped cream frosting at a party (or wherever it will be room temperature), fear not. My recipe has a special ingredient that keeps your cream nice and firm as long as you need.
So you can make these cupcakes, frost ’em up, and keep them in the refrigerator until they’re needed.
If you’re into the little edible pumpkins, you can find those here (similar). Alternately, you can leave them with just frosting or add on some cute pumpkin sprinkles, coffee granules, cocoa powder, or even pumpkin spice-flavored edible sprinkles. It’s pumpkin spice inception!
And here’s the shirt you can wear while you’re making these…
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Ingredients
- 3 1/4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cups granulated sugar (or sugar substitute)
- 1 cup vegetable oil, plus more as needed
- 4 large eggs
- 1 (15-ounce) can pumpkin purée (not pie filling)
- 1 recipe coffee whipped cream frosting (found here!)
Instructions
- Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper or silicone liners. Set aside.
- Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk until smooth. Set aside.
- Place the sugar and oil in the bowl of a stand mixer. fitted with the paddle attachment. Beat on medium speed for about 1 minute, scraping down the sides as needed.
- Return the mixer to medium speed and add the eggs 1 at a time, for about 2 minutes total. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds.
- Turn the mixer to low speed, slowly add the flour mixture, and beat about 1 minute.
- Fill the muffin wells three-quarters of the way. Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
- Cool completely before frosting with coffee whipped cream frosting (found here!).
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Cupcake base recipe inspired by Chowhound.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
