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Pumpkin Spiced Latte Cupcakes

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About the bake

These pumpkin cupcakes are a great autumn treat and perfect for Halloween parties. We think you'll love making these Pumpkin Spiced Latte Cupcakes because they are flavoured with coffee extract, warming cinnamon and sweet pumpkin.

40Total Time
20Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat your oven to 180°C (gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. Step 2:

    Place the flour, sugar, baking powder, coffee extract, cinnamon and butter in a large bowl and beat together until you get a sandy consistency. Slowly pour in the milk whilst still beating until well mixed.

  3. Step 3:

    Add the eggs, still mixing until the mixture is smooth and evenly mixed. Next stir in the pumpkin purée until just combined.

  4. Step 4:

    Add the mixture to the cupcake cases until they are 2/3 full then place in the oven and bake for about 20 minutes until a skewer placed in the centre comes out clean. Remove from the oven and leave to cool before transferring them to a wire rack to cool completely.

  5. Step 5:

    Whilst the cupcakes are cooling, make small holes in the top of the cupcakes with a skewer and brush a few layer of the brewed coffee over the top of each cupcake allowing the liquid to soak in. Leave the cupcakes to continue cooling before decorating.

  6. Step 6:

    To make the cream cheese frosting, beat together the icing sugar and butter then add the cream cheese and beat until light and fluffy. Use piping bag and star nozzle to pipe the frosting onto the cupcakes. 

  7. Step 7:

    Finish with a sprinkling of ground cinnamon and insert half a cinnamon stick into the frosting for decoration. Store in an airtight container and consume within 3-4 days.

Ingredients

  • For the Cupcakes

    • 120g Plain white flour
    • 140g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Baking powder
    • 1/2 tsp Cinnamon
    • 40g Unsalted butter (softened)
    • 120ml Milk (whole)
    • 2 Medium free range egg(s) (lightly beaten)
    • 200g Pumpkin purée (tinned)
    • 4 tbsp Strong brewed coffee (for brushing)
    • 1 tsp Nielsen-massey coffee extract
  • For the Cream Cheese Frosting

    • 300g Silver Spoon Icing Sugar
    • 50g Unsalted butter (softened)
    • 125g Cream cheese
    • To dust Ground cinnamon
    • 6 Cinnamon sticks (halved for decoration)

Utensils

  • 12 cupcake cases
  • 12 hole muffin cases
  • Palette knife

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