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Ketchup with Linda

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Pumpkin Spice Latte Cupcakes

These Pumpkin Spice Latte Cupcakes were made using OXO products and frosted with more pumpkin creamy frosting. A perfect fall flavor combo!Pumpkin Spice Latte CupcakesAre you a fan of PSL? You know… Pumpkin Spice Latte. Well, I have a confession to make. I’ve never liked PSL, not even after people raved about it when September (or end of August) comes. Sorry, PSL lovers… but I can’t stand pumpkin spice in my drinks… it’s just too much.

Pumpkin Spice Latte CupcakesHowever, when OXO sent me their new muffin pan, I knew it’s time for some PSL cupcakes. I just love this new muffin pan from OXO, especially the handles that provide secure grip for easy handling. It is a 12-cup muffin pan with heavy-gauge aluminized steel that provides stability, even heat distribution and lasting durability. It’s non-stick, two-layer coating that is PFOA-free, Swiss-engineered and ceramic-reinforced for exceptional performance food release.

Pumpkin Spice Latte CupcakesAnd this silicone decorating bottle kit is fun! I even can do it with one hand. The only downside is you probably need to make numerous trips adding frosting. But it’s one of my favorite tools because I don’t need to waste plastic bags when I do frosting. The bottle has a large opening and a sturdy collar, and is designed for a consistent, controlled dispensing.

Pumpkin Spice Latte CupcakesOk, I might not be a PSL fan, but PSL cupcakes work for me anytime. So, are you a fan of PSL?

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Pumpkin Spice Latte Cupcakes #OXO

  • Author: Linda | Brunch with Joy
  • Yield: 6-8 1x
Print Recipe

Description

These Pumpkin Spice Latte Cupcakes are made using @OXO products and frosted with more pumpkin creamy frosting. The prefect fall flavor combo!

Scale

Ingredients

  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 11/3 cup all purpose flour
  • 11/2 tsp pumpkin spice
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 11/2 tsp ground coffee
  • 1/2 cup milk

  • Frosting:
  • 8 oz. cream cheese, room temperature
  • 1/2 stick butter, room temperature
  • 5 tbs icing sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 5 tbs pumpkin puree, optional
  • Dulce de leche, optional

Instructions

  1. Preheat the oven to 350F.
  2. In a bowl, combine the flour, pumpkin spice, baking powder, salt, and coffee. Set aside.
  3. Using a mixer, whisk eggs, sugar, and brown sugar for 2 minutes.
  4. Add pumpkin puree, vanilla extract, and melted butter. Whisk until creamy.
  5. Add the flour mixture and combine.
  6. Add milk and fold the mixture.
  7. Pour the batter into the prepared muffin cups and bake for 20-23 minutes, or until golden and the tops spring back when lightly pressed. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  8. While the cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer in a bowl until smooth. Add in the icing sugar a little at a time until incorporated. Add the vanilla extract and ground cinnamon; beat until fluffy.
  9. You can add pumpkin puree to half of the frosting for pumpkin flavor.
  10. Once the cupcakes are cool, frost with the cream cheese icing and drizzle with dulce de leche.

Pumpkin Spice Latte CupcakesDisclaimer: I created this post in partnership with OXO. Thank you for your help in supporting brands that I love!

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Welcome to Let's Ketch-up With Linda

I'm a recipe developer, food photographer, and chocaholic living life in San Francisco. This blog is where I post brunch and modern classics comfort food recipes.