Easy Pumpkin cupcakes topped with a creamy espresso frosting! These are like a pumpkin latte in cupcake form. These pumpkin spice latte cupcakes and frosting are both made with International Delight® Creamers! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplashofDelight #CollectiveBias

So it’s been Fall for officially one week. Of course I was baking up pumpkin desserts way before that. I’ve also been indulging in the seasonal pumpkin spice lattes like it’s my job. I simply can’t resist.

So when I got an opportunity to create a recipe for the new International Delight® half gallon creamers, my brain immediately went to cupcakes. And my go to Fall drink. I mean I already put International Delight® Creamer in my coffee, so why not in my cupcake too? After I took a bite of these, I kind of wonder why I haven’t done this sooner. And so these easy pumpkin cupcakes got topped with an espresso buttercream.

Pumpkin latte cupcakes were born.

Ingredients for these pumpkin spice cupcakes

All purpose flour
Baking Powder
Baking Soda
Salt
Cinnamon
Nutmeg
Cloves
Light Brown sugar
Eggs
Pumpkin Puree
Vegetable Oil
International Delight Creamer (but you can substitute milk for the creamer)
Vanilla extract

How to make these pumpkin spice latte cupcakes

These easy pumpkin spiced cupcakes are simple to throw together! They are a variation from these Easy Pumpkin Cupcakes (Small Batch). I’ve made them before with cinnamon cream cheese frosting, and even left the frosting off and simply called them muffins. I changed them up this time and used the International Delight® French Vanilla Creamer in place of the milk. And man oh man I’m so glad I did! The creamer works beautifully in this recipe!

Here is how to make them:

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.

How to make the espresso buttercream frosting

If you’re new to buttercream, then be sure to check out my Ultimate Guide To Making The Best Buttercream Icing. I’ve got all the tips and tricks so your buttercream rivals any bakery around.

Now I used the International Delight® French Vanilla Creamer in this recipe. International Delight® Creamers now come in a half gallon size, so they are easier to hold and pour! The new half gallon bottles also come in Caramel Macchiato and Cold Stone Creamery™ Sweet Cream flavors as well. You can find them in your Wal-Mart dairy aisle…

Here is how to make the espresso buttercream:

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.

Tips on making these pumpkin spice cupcakes

Measure your flour correctly. 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.
Use puree. Make sure to use pumpkin puree not filling. Filling has added sugar and spices already.
Do not overfill. 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.

And if you want a few more tips on making cupcakes, then be sure to read my 15 tips for perfect cupcakes!

Happy baking everyone!

More Pumpkin Recipes To Check Out..

Funfetti Pumpkin Cake

Pumpkin Cheesecake Swirl Brownies

Cream Cheese Filled Pumpkin Bread

Pumpkin Oreo Pie

Pumpkin White Chocolate Chip Cookies

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