Pumpkin Spice Latte Cupcakes + Pumpkin Spice Buttercream = Yum!

October 15th, 2013 by Stephanie Michel

The air is getting cooler, the leaves are changing colors, and nothing sounds better than a tasty pumpkin treat. When this time of year rolls around, you see it everywhere – pumpkin pie, pumpkin bread, and most recently, Wilton’s Pumpkin Spice Candy Melts® Candy! These sweet little pumpkin candies come with tons of recipes and ideas. One that I most wanted to try was the Pumpkin Spice Latte Cupcakes.

For this recipe you will need the ingredients below:

  • 1/2 cup milk
  • 2 tablespoons instant espresso powder
  • 2 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 cup 100% pumpkin (not pie filling)
  • 3 ounces Limited Edition Pumpkin Spice Candy Melts® Candy, roughly chopped (about 1/2 cup)

I started by preheating my oven to 350 degrees and lining my Recipe Right® muffin pans with Assorted Jewel Colors standard baking cups. Then I combined the milk and instant espresso in a small bowl so the espresso could dissolve.

Next, in a medium bowl, I combined the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large mixing bowl, I beat the butter and sugar until fluffy. The eggs were added one at a time, beating well after each addition.

Now it was time to combine all the ingredients into the large mixing bowl. I added the flour mixture alternately with the pumpkin and the espresso mixture, mixing thoroughly after each addition. Last, the chopped candy melts were folded into the mixture.

To fill the cupcake liners, you can use the Scoop-It Batter Spoons or the Perfect Fill Batter Dispenser. However, since this is a thick batter, I used a stainless steel cookie scoop. The great thing about these tools is that you can fill the liners evenly so the cupcakes bake evenly.

Filling Baking Cups with Scoop

The cupcakes were done after about 20 minutes. One of the best things about this recipe is that my apartment smelled amazing while these cupcakes were baking. I had friends over that day to watch football (another great part of fall) and each one commented on the delicious pumpkin spice smell when they walked in.

These cupcakes would be good with Wilton’s Cream Cheese Icing or, what I used, the Pumpkin Spice Buttercream.

To make this icing you will need the ingredients below:

Start by creaming the butter and shortening until fluffy, and then add the confectioner’s sugar gradually. The icing will look dry until adding the milk. Once the milk is added, let it mix until it is fluffy. Then add the melted pumpkin spice candy melts and mix well. It’s that easy!

Pumpkin Spice Latte Cupcake

I iced the cupcakes with Decorating Tip 1B. To give them the look of a latte, I added a dollop of whipped cream and inserted a lollipop stick (you may need to cut the lollipop stick down a little bit). And just like that, a delicious treat! Box them up with the Autumn Cupcake Box and give them to a friend, or pair it with a cup of coffee and you have a new fall favorite!

Autumn Cupcake Box

Stephanie Michel Stephanie is an Assistant Culinary Specialist in the Wilton Test Kitchen and is a Certified Wilton Method® Instructor. Her love for baking began at an early age and she has enjoyed learning more about baking and cake decorating since she started working at Wilton in 2010. When she is not baking for her friends and family, she spends her free time with her dog, Checkers.

5 Replies

  1. Mike G says:

    Awesome, Step.
    they look like the perfect fall treat!

  2. Diana G says:

    Those look sooooo yummy. Nice Job Steph! (pun intended)

  3. laura says:

    where can I find instant espresso powder

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