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Pumpkin Spice Latte Cupcakes

A pumpkin spiced cupcake with espresso buttercream frosting made with International Delight® French Vanilla Creamer
Prep Time40 mins
Cook Time18 mins
Total Time58 mins
Course: Dessert
Cuisine: cupcakes
Keyword: cupcakes, pumpkin
Servings: 14 cupcakes
Author: Heather Perine


For the cupcakes

  • 1 and 3/4 cups 220 grams all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 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
  • 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


  • 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.