Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes

Pumpkin spice latte cupcakes are a delicious fall treat. A hint of coffee, cozy pumpkin pie spices, a light whipped cream frosting and luscious caramel drizzle make a cupcake you can’t refuse.

Good morning from Seattle! By the time you read this, Megan and I are likely on the road driving down to Portland! Yay!

Ok, so remember last week when I was in Iowa and basically sick as a dog and throwing up everything I ate? If you didn’t know, well now you do. I spent like 3 nights over a toilet. I don’t know why, my stomach just wasn’t really happy with me even though all I ate were saltines. Anyway, so I think I lost 2 pounds or so because of all that (and probably gained some killer ab muscles, haha just kidding). In hindsight, all that throwing up really really sucked, but at the same time, it made room for the 280 pounds I’m gaining thus far on this trip. Seriously. So much food and drinks to consume. The Pacific Northwest is like a food blogger’s paradise. I don’t get how all you PNW folks stay so skinny. I’d be a lumpy potato! I guess that would mean I’d have to go workout, huh?


  • *For the cupcakes:
  • 2⅔ cup all purpose flour
  • 3 tbsp. espresso powder
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tbsp. pumpkin pie spice
  • 1 (15 oz.) can of pumpkin puree
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • ½ cup coffee, for brushing
  • *For the topping:
  • 2¼ cup heavy whipping cream, chilled
  • ¼ cup confectioners sugar
  • Caramel sauce for drizzling (I just combined 10 unwrapped caramel candies with 4 tbsp. of heavy cream in a small saucepot on low heat. I let cool then drizzled over the whipped cream topping)
Read the whole recipe on Table for Two