These Pumpkin Caramel Latte Cupcakes combine two of fall’s most popular flavors in easy pumpkin cupcakes.
Fall is one of my favorite times of the year. I love the weather, not too hot, not too cold. The colors, all of the many shades of red, yellow and orange, are so beautiful and I love watching the trees change color.
But what I love most about the fall is the many flavors and scents related to the season. Pumpkin, caramel, apple spice…they’re all so good. Pumpkin, particularly pumpkin spice is my favorite. Whether it’s lattes, cakes, pie, cupcakes, or any other dessert, if it’s pumpkin-flavored, I love it. Caramel is a close second though, and one I love to experiment with when baking.
I decided to combine both of my favorites and came up with these Pumpkin Caramel Latte Cupcakes. They’re made with all of your favorite pumpkin spice ingredients with a splash of caramel. So. freaking. good.
Speaking of pumpkin spice…do you know that most pumpkin spice flavored things don’t even include any pumpkin? Pumpkin spice is actually just pumpkin pie spice, which you can make from scratch with spices like cinnamon, ground nutmeg, and ground cloves.
That’s what I used in this recipe for fall cupcakes, though I did also include some canned pumpkin for extra flavor and moisture. These cupcakes all but melt in your mouth.
What about the caramel? The caramel is drizzled on top of a cinnamon-spiced frosting, just as caramel syrup is drizzled on top of your latte, which is how I came up with the name Pumpkin Caramel Latte Cupcakes. It’s the dessert form of your favorite latte.
Not a caramel fan? Skip the drizzle and just enjoy this easy pumpkin dessert as it is. And if you’re not a fan of cinnamon, you can leave that from the frosting too.
To me, these Pumpkin Caramel Cupcakes just scream fall. They may be my favorite fall cupcakes and they’ve been a hit with anyone who has been lucky enough to have me share with them. They’re the perfect easy pumpkin dessert to make for Halloween, Thanksgiving, to take into the office or simply have around the house during fall.
Looking for other easy fall desserts? Check out my Pumpkin Bread with Maple Icing recipe!
Pumpkin Caramel Latte Cupcake
These Pumpkin Caramel Latte Cupcakes combine two of fall's most popular flavors in easy pumpkin cupcakes.
- Cupcake Ingredients:
- 1 1/3 C flour
- 2 tsp dark roasted instant coffee
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp of ground cloves
- 1 C canned pumpkin
- 1/2 C sugar
- 1/2 C light brown sugar, packed
- 1/2 C canola oil
- 2 large eggs, room temp
- Cinnamon Frosting Ingredients:
- 1 C unsalted sweet cream butter, softened
- 4 C powdered sugar
- 1 tsp vanilla
- 5-6 tbsp heavy whipping cream
- 1 tbsp ground cinnamon
- 1 disposable piping bag with large star tip
- Caramel sauce for drizzle
Cupcake Directions :
Preheat oven to 350 degrees.
Line your cupcake pan with cupcake liners and set aside.
In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.
Add the eggs, one at a time, beating after each addition.
Gradually mix in the flour mixture one cupc at time, blending in after each addition.
Spoon the batter into the lined baking cups, filling each about 3/4
Bake for 22 minutes.
Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Directions Cinnamon Frosting:
Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth
Scoop frosting into piping bag
Frost the cooled cupcakes and drizzle with caramel sauce