October's Recipe: Pumpkin Spice Latte Cupcakes

  • Presented and Prepared by Singley Academy Students: Christian Carbajal, Unisha Ocon, & Kennedy Fleming

    Download and print the directions here.


    • 1 ⅓ cups all-purpose flour
    • 4½ teaspoons espresso powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • ¾ cup canned pumpkin
    • ½ cup granulated sugar
    • ½ cup dark brown sugar
    • ½ cup vegetable oil
    • 2 eggs
    • ¼ cup brewed coffee, for brushing

    Whipped Cream Frosting

    • 1 (8 ounce) package reduced-fat cream cheese, softened
    • 1/2 cup white sugar
    • 1/2 teaspoon almond extract
    • 2 cups heavy cream
    • 1 teaspoon vanilla extract

    Caramel Sauce

    • 1/2  cup packed brown sugar
    • 1/4 cup milk
    • 1/2 cup butter
    • 1 teaspoon vanilla extract



    1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
    2. In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
    3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
    4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. While the cupcakes are still warm, brush the tops with the brewed coffee. Let each coat soak in before applying the next. Allow the cupcakes to cool completely before frosting.
    5. Pipe the frosting onto the cupcakes, then sprinkle with cinnamon and drizzle with caramel sauce, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.                                              


    1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
    2. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.  

    Caramel Sauce

    1. Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes.  
    2. Remove from heat; add vanilla extract.
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