Recipes // Desserts // Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes


By Beth Somers


  • 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) Easy-Add Limited Edition Pumpkin Spice Candy Melts® Candy Add to shopping list Limited Edition Pumpkin Spice Candy Melts® Candy
  • Pumpkin Spice Buttercream Icing (optional)
  • Whipped cream topping (optional)


  1. Preheat oven to 350°F. Prepare muffin pan with baking cups.
  2. In small bowl, whisk together milk and espresso powder until dissolved.
  3. In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda
  4. and salt.
  5. In large bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with pumpkin and espresso, mixing thoroughly after each addition. Gently fold in chopped Candy Melts candy.
  6. Bake 20-22 minutes or until toothpick inserted in center comes out with 1 or 2 crumbs. Cool completely before icing.
  7. Ice cooled cupcake with 1M swirl.
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