PSL Lovers— You must try these Caramel Pumpkin Spice Latte Cupcakes! They have all the yummy flavors of a Pumpkin Caramel Latte in a decadent cupcake dessert.

Before I jump into all things Christmas, I have one final fall inspired recipes to share with you this year...and it's a good one! If you're a fan of Starbucks Pumpkin Spice Latte, then you are going to adore this recipe for Caramel Pumpkin Spice Latte Cupcakes! It's basically all of the flavors of a pumpkin caramel latte in a cupcake, topped with extra, ooey, gooey caramel! MMmmmmm...

Now, I wouldn't expect anyone to whip these babies up without a good reason. These caramel PSL cupcakes have quite a few ingredients as they're completely homemade. So if you have a special party or function coming up where you want to WOW your guests with a dessert that's new and different, this is the recipe to use.

Pumpkin Caramel Latte Cupcakes Recipe

Ingredients:

Cupcake:

1⅓ cup all-purpose flour
2 teaspoon dark roast instant coffee
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup sugar
½ cup brown sugar
½ cup vegetable oil
2 eggs, room temperature

Frosting:

1 cup unsalted butter, room temperature
2 cups light brown sugar
½ cup whole milk
4 cups powdered sugar

Caramel topping:

Caramel candy

Directions:

Cupcakes:

1. Preheat oven to 350 degrees. Line your cupcake pan with paper liners.

2. Whisk flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.

3. In another bowl, blend the pumpkin, sugar (both white and brown), and the vegetable oil until thoroughly mixed.

4. Add the eggs, one at a time, beating after each addition.

5. Add flour mixture, one half at a time, and mixing well after each addition.

6. Spoon the batter into the lined baking cups, filling each about two-thirds full.

7. Bake at 350 degrees for 18 to 22 minutes.

8. Remove from the oven. Allow the cupcakes to cool in the cupcake pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

1. Melt the butter over medium heat.

2. Add the brown sugar bringing it to a boil while stirring.

3. Slowly pour in the milk, continuing to stir until it comes to a boil. Set aside to cool, then transfer to a mixing bowl.

4. Add spoonfuls of powdered sugar to the mixture a little at a time, mixing after each addition. If the frosting is too thin, add an additional tablespoon or two of powdered sugar at a time until it thickens.

5. Scoop the frosting into a pastry bag with a #13 size tip. Twist the open end of the pastry bag to push the frosting to the tip.

6. Starting at the outer edge of the cooled cupcake, pipe frosting in a circle reaching to the center of the cupcake. Drizzle melted caramel candy topping on the frosted cupcake and place a whole caramel candy in the center.

Pumpkin Caramel Latte Cupcakes Recipe

Author: Stefanie Fauquet

Ingredients

Pumpkin Spice Latter Cupcake:

1⅓ cup all-purpose flour
2 teaspoon dark roasted instant coffee
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ cup canned pumpkin
½ cup sugar
½ cup brown sugar
½ cup vegetable oil
2 eggs room temperature

Frosting:

1 cup unsalted butter room temperature
2 cups light brown sugar
½ cup whole milk
4 cups powdered sugar

Caramel topping:

Caramel candy

Instructions

Pumpkin Caramel Latte Cupcake

Preheat oven to 350 degrees. Line your cupcake pan with paper liners.
Whisk flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
In another bowl, blend the pumpkin, sugar (both white and brown), and the vegetable oil until thoroughly mixed.
Add the eggs, one at a time, beating after each addition.
Add flour mixture, one half at a time, and mixing well after each addition.
Spoon the batter into the lined baking cups, filling each about two-thirds full.
Bake at 350 degrees for 18 to 22 minutes.
Remove from the oven. Allow the cupcakes to cool in the cupcake pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

Melt the butter over medium heat.
Add the brown sugar bringing it to a boil while stirring.
Slowly pour in the milk, continuing to stir until it comes to a boil. Set aside to cool, then transfer to a mixing bowl.
Add spoonfuls of powdered sugar to the mixture a little at a time, mixing after each addition. If the frosting is too thin, add an additional tablespoon of powdered sugar at a time until it thickens.
Scoop the frosting into a pastry bag with a #13 size tip. Twist the open end of the pastry bag to push the frosting to the tip.
Starting at the outer edge of the cooled cupcake, pipe frosting in a circle reaching to the center of the cupcake.
Drizzle melted caramel candy topping on the frosted cupcake and place a whole caramel candy in the center.