Pumpkin Spice Latte Cupcakes Recipe

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These Pumpkin Spice Latte Cupcakes have a white chocolate cinnamon coffee frosting. They are a delicious copycat of the popular fall Starbucks drink.



For the Cupcakes
1 box spice cake mix
1 – 15 ounce can pumpkin puree
3 eggs
1/3 cup oil
1/3 cup brewed coffee, cooled
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For the Frosting
2 teaspoons hot water
2 teaspoons instant coffee granules
6 ounces baking white chocolate squares, chopped
1/4 cup heavy cream
1 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon cinnamon


  1. Preheat the oven to 350 degrees. Place 24 cupcake liners in a pan.
  2. Combine the cake mix, pumpkin, eggs, oil, coffee, cinnamon, and nutmeg in a mixing bowl. Beat on low for 1 minute, and beat on medium for 2 minutes.
  3. Spoon evenly into the cupcake liners. Bake for 18-20 minutes. Cool completely
  4. Stir the hot water and instant coffee until dissolved. Set aside.
  5. Heat the white chocolate and heavy cream over low-medium heat until melted and smooth. Let cool for 5-10 minutes.
  6. Place the butter and coffee mixture into a bowl and beat for 1-2 minutes.
  7. Slowly pour in the melted chocolate mixture and beat until creamy.
  8. Slowly add the powdered sugar and cinnamon on low speed. Increase the speed to high and and beat until thick and fluffy. This will take about 5 minutes.
  9. Use a piping bag and icing tip 2D to frost cupcakes. Keep refrigerated.

Source: insidebrucrewlife.com

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