Starbucks Pumpkin Spice Latte Cupcake

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 4 tablespoons espresso powder
  • 2 cups dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

  • Frosting:
      • 3 cups of confectioners' sugar
      • 1/2 cup (1 stick) unsalted butter, softened
      • 8 ounces cream cheese, softened
      • 1 teaspoon vanilla extract
  • Now for the directions:
  • 1.Preheat oven to 350 degrees.

  • 2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and espresso powder; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully mixed.

  • 3.Using an ice cream scoop; scoop these little pumpkin babies into their cupcake wrappers and bake for 18-20 minutes.

  • 4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. 

  • 5.When the cupcakes cool you can frost them and top them off cinnamon and caramel sauce!

1 comment

  1. Mine were more 'cupcakey' by adding 2t baking powder. Used 4 Starbuck's VIA Dark Roast pkts. Used heaping T pumpkin spice, a full large can of Libby's pumpkin and an extra 1/4C flour. Made 24 large cupcakes. Very tender, nice crumb and good rise.