Since fall is the season of pumpkin spice and everything nice, sharing a tasty recipe for Pumpkin Caramel Latte Cupcakes seemed like a natural choice. It seems like everybody loves pumpkin spice. I actually saw something recently that said, “My blood type is pumpkin spice,” and it really made me laugh. Just one stroll down the seasonal aisle at your local food store and you’ll have to agree that pumpkin spice has become quite a craze. For good reason, too, because it’s simply delicious.

Today’s recipe is no exception. If you’ve been craving pumpkin spice coffee, today’s cupcake recipe is right up your alley. With the tastes of coffee, pumpkin, caramel and spices, it’s bound to be a hit with your family and friends this fall season. It’s everything you love about a pumpkin spice flavored latter in a cupcake, with the added touch of caramel. What’s not to love? Check out the recipe for Pumpkin Caramel Latte Cupcakes below.

Pumpkin Caramel Latte Cupcakes Ingredients:

1⅓ C flour
2 tsp dark roasted instant coffee
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ C canned pumpkin
½ C sugar
½ C brown sugar
½ C vegetable oil
2 eggs at room temperature

Cupcake Frosting Ingredients:

1 C unsalted butter at room temperature
2 C light brown sugar
½ C whole milk
4 C powdered sugar
Caramel topping
Caramel candies

Cupcake directions:

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
Whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
In a mixing bowl combine the pumpkin, sugars, and vegetable oil and stir until thoroughly mixed. Add the eggs one at a time, beating after each addition.
Add the flour mixture to the bowl one half at a time, beating after each addition until well mixed.
Spoon the batter into the lined baking cups, filling each about two-thirds full.
Bake the cupcakes at 350 degrees for 18 to 22 minutes. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes before transferring them to a wire rack to cool completely.

Frosting directions:

Add butter to a medium size saucepan and melt on medium heat. Add the brown sugar and bring it to a boil while stirring. Slowly pour in the milk continuing to stir until it comes to a boil, then set aside to cool.
Transfer this mixture to a mixing bowl. Add spoonfuls of powdered sugar to the mixture a little at a time, beating after each addition. Continuing adding tablespoon or two of powdered sugar at a time until frosting reaches your desired consistency.
Add frosting to cooled cupcakes. Drizzle caramel topping on the frosted cupcake and place a caramel in the center for garnish. Enjoy!

Print out the recipe below so you can enjoy it later. This cupcake recipe is perfect for Thanksgiving this year.

Print Recipe

Pumpkin Caramel Latte Cupcakes

Ingredients

Cupcake Ingredients:

1 ? C flour
2 tsp dark roasted instant coffee
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
¾ C canned pumpkin
½ C sugar
½ C brown sugar
½ C vegetable oil
2 eggs at room temperature

Frosting Ingredients:

1 C unsalted butter at room temperature
2 C light brown sugar
½ C whole milk
4 C powdered sugar
Caramel topping
Caramel candies

Instructions

Cupcake directions:

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
Whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
In a mixing bowl combine the pumpkin, sugars, and vegetable oil and stir until thoroughly mixed. Add the eggs one at a time, beating after each addition.
Add the flour mixture to the bowl one half at a time, beating after each addition until well mixed.
Spoon the batter into the lined baking cups, filling each about two-thirds full.
Bake the cupcakes at 350 degrees for 18 to 22 minutes. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes before transferring them to a wire rack to cool completely.

Frosting directions:

Add butter to a medium size saucepan and melt on medium heat. Add the brown sugar and bring it to a boil while stirring. Slowly pour in the milk continuing to stir until it comes to a boil, then set aside to cool.
Transfer this mixture to a mixing bowl. Add spoonfuls of powdered sugar to the mixture a little at a time, beating after each addition. Continuing adding tablespoon or two of powdered sugar at a time until frosting reaches your desired consistency.
Add frosting to cooled cupcakes. Drizzle caramel topping on the frosted cupcake and place a caramel in the center for garnish. Enjoy!