Pumpkin Spice Latte Cupcakes
A pumpkin spiced cupcake with espresso buttercream frosting made with International Delight® French Vanilla Creamer
Servings: 14 cupcakes
Calories: 416kcal
Ingredients
For the cupcakes
- 1 3/4 cups (220 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (100 grams) light brown sugar
- 2 large eggs room temperature
- 1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil
- 1/3 cup (80 ml) International Delight® French Vanilla Creamer
- 1 teaspoon vanilla extract
For the frosting
- 1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter softened
- 2 1/2 cups (283 g) confectioner sugar
- 2 Tablespoons International Delight® French Vanilla Creamer
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons instant espresso
Instructions
- Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
- In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, International Delight® French Vanilla Creamer, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Spoon the batter evenly into 14 cups; Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
To Make The Frosting
- In a stand mixer bowl, cream the butter. Add the powdered sugar 1/2 cup at a time. Be sure to turn the mixer OFF before adding more sugar. Then mix until combined.
- Add the creamer, vanilla, and espresso. Cream on medium-high for 8 minutes until light and fluffy. Use a pastry bag and piping tip to pipe the frosting on to the cupcakes.
Notes
- Be sure to measure your flour correctly so you end up with light and fluffy cupcakes. Here is a tutorial on how to measure your flour correctly.
- Make sure to use pumpkin puree not filling. Filling has added sugar and spices already.
- Make sure you don't overfill our cupcakes. I aim for 2/3 (but not more than 3/4). If you over fill your cupcakes, then may sink in the middle after baking. Or spill over the top and stick to your pans! For more reasons why your cupcakes sink in the middle you can read them here.
- Allow your cupcakes to cool completely before you frost them so your frosting doesn't melt.
Nutrition
Calories: 416kcal | Carbohydrates: 43g | Protein: 3g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 181mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3297IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg