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 tsp dark roast instant coffee
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp 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.
- 1⅓ cup all-purpose flour
- 2 tsp dark roasted instant coffee
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp 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
- 1 cup unsalted butter room temperature
- 2 cups light brown sugar
- ½ cup whole milk
- 4 cups powdered sugar
- Caramel candy
-
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.
-
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.
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More Recipes Made with Pumpkin
- Pumpkin Cream Cheese Swirl Muffins
- Gluten-Free Baked Pumpkin Donuts
- Pumpkin Banana Chocolate Chip Bread
- Gluten-Free Pumpkin Chocolate Chip Cookies
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