Can I use fresh pumpkin?

Yeah. Roast, puree, strain, you’re golden.

Can I skip the coffee?

Sure, but then they’re just pumpkin cupcakes. The espresso makes them latte.

What if my frosting splits?

Cool it down, whip again. Happens to everyone.

Use a solid 1:1 flour blend. Texture shifts a bit, taste holds.

Need’s a strong word. But it’s the part people remember.

Two days room temp, four in the fridge. Best day one, still warm, coffee scent fresh.

Pumpkin Spice Latte Cupcakes That Smell Like a Santa Cruz Café

Name: Pumpkin Spice Latte Cupcakes
Ingredients: 1 1/3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 3/4 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup light brown sugar, packed; 1/3 cup granulated sugar; 2 large eggs, room temperature; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract; 1 tablespoon instant espresso powder; 2 tablespoons strong brewed coffee (for brushing warm cupcakes); 1 cup unsalted butter, softened; 3 cups powdered sugar, sifted; 2 teaspoons instant espresso powder dissolved in 1; tablespoon hot water; 1 teaspoon vanilla extract; 2 tablespoons heavy cream or milk; Pinch of salt; 1/2 cup granulated sugar; 2 tablespoons water; 2 tablespoons strong brewed coffee; 2 tablespoons heavy cream; 1 tablespoon unsalted butter; Tiny pinch of flaky salt; Light dusting of espresso powder or cinnamon; Mini cinnamon sticks or chocolate-covered espresso beans

Description

These Pumpkin Spice Latte Cupcakes capture the cozy flavors of a real PSL – warm pumpkin spice, espresso, and creamy frosting. The cupcakes stay incredibly moist from oil and pumpkin puree, and they carry a balanced hint of coffee that wakes up the spices. What makes this version stand out is a coffee-salt caramel drizzle that ties the espresso and pumpkin together without being too sweet. It’s the flavor bridge you didn’t know these cupcakes needed.

Equipment Needed

12-cup muffin tin
Paper cupcake liners
Medium and large mixing bowls
Whisk
Rubber spatula
Hand or stand mixer
Small saucepan
Piping bag and tip (optional)
Cooling rack

Ingredients

Units Scale

For the Cupcakes

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
2 large eggs, room temperature
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 tablespoon instant espresso powder
2 tablespoons strong brewed coffee (for brushing warm cupcakes)

For the Espresso Buttercream Frosting

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 teaspoons instant espresso powder dissolved in 1
tablespoon hot water
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk
Pinch of salt

For the Coffee-Salt Caramel Drizzle

1/2 cup granulated sugar
2 tablespoons water
2 tablespoons strong brewed coffee
2 tablespoons heavy cream
1 tablespoon unsalted butter
Tiny pinch of flaky salt

Optional Garnish

Light dusting of espresso powder or cinnamon
Mini cinnamon sticks or chocolate-covered espresso beans

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth and glossy.
Sprinkle in the espresso powder and stir until it disappears into the batter.
Add the dry ingredients to the wet in two parts, mixing gently after each addition until the flour streaks are gone.
Divide the batter evenly among cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack. While still slightly warm, brush the tops with the brewed coffee. This adds a subtle latte flavor without overpowering the pumpkin.
Cool completely before frosting.

Make the Frosting:

In a stand mixer with a paddle attachment, beat the butter on medium speed for 2 minutes until creamy.
Add the powdered sugar one cup at a time, mixing on low after each addition.
Pour in the dissolved espresso, vanilla, cream, and salt.
Beat on medium-high for 2–3 minutes until light and fluffy. If the frosting feels stiff, add a teaspoon more cream.

Make the Coffee-Salt Caramel:

Combine sugar and water in a small saucepan over medium heat. Do not stir – just swirl occasionally until the sugar turns deep amber.
Remove from heat and carefully whisk in coffee (it will bubble). Add cream and butter, whisking until smooth.
Stir in a tiny pinch of flaky salt. Let cool until slightly thickened but still pourable.

Assemble:

Swirl or pipe the espresso buttercream onto cooled cupcakes.
Drizzle with a little coffee-salt caramel.
Dust lightly with espresso powder or cinnamon. Add a cinnamon stick or espresso bean on top if you’d like.

Notes

The coffee-salt caramel drizzle is the small twist that makes this recipe stand out from all the others. It deepens the flavor, enhances the espresso notes, and gives a gentle savory balance to the sweetness. You can make it up to three days ahead and store it in the fridge — just warm it slightly before using.

If you prefer a lighter finish, skip the buttercream and use whipped cream stabilized with a spoonful of cream cheese instead.

Cupcakes stay moist for 2 days at room temperature or up to 4 days covered in the fridge. Freeze unfrosted cupcakes up to 2 months.

Nutrition

Serving Size: 1 cupcake with frosting and caramel
Calories: 385