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5 from 1 vote

Pumpkin Spice Latte Cupcakes

A pumpkin spiced cupcake with espresso buttercream frosting made with International Delight® French Vanilla Creamer
Prep Time40 minutes
Cook Time18 minutes
Total Time58 minutes
Course: Dessert
Cuisine: cupcakes
Servings: 14 cupcakes
Calories: 416kcal


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


  • 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.



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