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Plated cupcake surrounded by pumpkins, highlighting fall flavors.

Pumpkin Caramel Latte Cupcake

Pumpkin Caramel Latte Cupcake is a soft pumpkin coffee cupcake topped with cinnamon buttercream frosting and caramel sauce.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Caramel Latte Cupcake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Equipment

  • 1 disposable piping bag
  • 1 large star piping tip
  • Cupcake pan
  • Cupcake liners

Ingredients

Cupcake Ingredients

  • 1 1/3 cups all-purpose flour
  • 2 tsp dark roasted instant coffee
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup canola oil
  • 2 large eggs room temperature

Cinnamon Frosting Ingredients

  • 1 cup unsalted sweet cream butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 5 to 6 tbsp heavy whipping cream
  • 1 tbsp ground cinnamon
  • Caramel sauce for drizzling

Instructions

Prepare the Cupcakes

  • Preheat the oven to 350°F.
  • Line a cupcake pan with cupcake liners and set aside.
  • In a large bowl, whisk together the flour, dark roasted instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves until evenly combined.
  • In the bowl of a stand mixer, combine the canned pumpkin, granulated sugar, packed light brown sugar, and canola oil.
  • Mix until the ingredients are fully incorporated and smooth.
  • Add the eggs, one at a time, beating well after each addition.
  • Gradually add the flour mixture to the pumpkin mixture, approximately 1 cup at a time.
  • Mix after each addition until just combined.
  • Spoon the batter into the prepared cupcake liners, filling each liner approximately 3/4 full.
  • Bake for 22 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the cupcakes from the oven.
  • Allow the cupcakes to cool in the pan for approximately 10 minutes.
  • Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.

Prepare the Cinnamon Frosting

  • In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla extract, heavy whipping cream, and ground cinnamon.
  • Mix on low speed until the powdered sugar is incorporated.
  • Increase the speed and continue mixing until the frosting is smooth, creamy, and fully combined.
  • If necessary, add additional heavy whipping cream, 1 tablespoon at a time, until the frosting reaches a pipeable consistency.
  • Transfer the frosting to a disposable piping bag fitted with a large star tip.
  • Pipe the cinnamon frosting onto the completely cooled cupcakes.
  • Drizzle caramel sauce over the frosted cupcakes.
  • Serve at room temperature.

Notes

To make this Pumpkin Caramel Latte Cupcake gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend suitable for cakes and cupcakes.
Use a gluten-free flour blend that contains xanthan gum, or add xanthan gum according to the flour brand’s instructions.
Confirm that the dark roasted instant coffee, baking powder, baking soda, powdered sugar, vanilla extract, ground spices, canned pumpkin, caramel sauce, and cupcake liners are certified gluten free.
Check that the butter, heavy whipping cream, canola oil, sugars, and eggs are free from gluten-containing additives or cross-contact warnings.
Use clean mixing bowls, measuring cups, piping tools, cupcake pans, and cooling racks to prevent gluten cross-contact.
If preparing these cupcakes for someone with celiac disease or a severe gluten sensitivity, verify every packaged ingredient label before baking.