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Best Easy Homemade Iced Pumpkin Spice Latte Cupcakes

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These cupcakes capture the cozy flavors of a seasonal coffee drink in a soft, tender cupcake with cream cheese frosting. They’re quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) brewed coffee, cooled
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons cold brew concentrate or strong coffee, reduced to 1 tablespoon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground cinnamon or pumpkin pie spice for dusting (optional)
  • Mini chocolate coffee beans or caramel sauce for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the coffee reduction for the frosting: In a small saucepan, combine 2 tablespoons of cold brew concentrate or very strong brewed coffee. Simmer over low heat until reduced by half, about 2-3 minutes. Set aside to cool completely.
  3. Whisk the dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until evenly blended.
  4. Mix the wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, cooled brewed coffee, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Fill the liners: Divide the batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake: Place the muffin tin in the center of the oven and bake for 18-22 minutes. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re done. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the cooled coffee reduction, vanilla extract, and salt; beat until combined. Gradually add powdered sugar, beating on low speed then increasing to medium, until light and airy, about 2 minutes. If too soft, refrigerate for 10 minutes.
  9. Frost and garnish: Transfer frosting to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped). Pipe a generous swirl onto each cooled cupcake. Dust with cinnamon or pumpkin pie spice and add a mini chocolate coffee bean if desired.

Notes

The coffee reduction can be made a day ahead and stored in the fridge. Bring to room temperature before adding to frosting. For best results, use room temperature cream cheese and butter. Do not overmix the batter. Let cupcakes cool completely before frosting.

Nutrition

Keywords: pumpkin spice latte, cupcakes, fall baking, pumpkin, coffee, cream cheese frosting, easy dessert

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