Go Back
–+ servings

Pumpkin Spice Cupcakes!

A delicious Cupcake twist on the classic and popular Pumpkin Spice Latte.. Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream Frosting!
Print Pin
Category: Cake
Type: Cupcakes
Keyword: Pumpkin Spice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 3 Medium Eggs
  • 150 g Self Raising Flour
  • 1.5 tsps Pumpkin Spice Mix
  • 1 tsp Vanilla Extract
  • 1 tbsp Instant Coffee

Frosting

  • 150 g Unsalted Butter (not stork)
  • 300 g Icing Sugar
  • 1/2 tsp Pumpkin Spice Mix
  • 1/2 tsp Vanilla Extract

Decoration

  • Pumpkin Marshmallows
  • Halloween Sprinkles
Grams - Ounces

Instructions

  • Preheat your oven to 180C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
  • Cream together the Butter and Light Brown Sugar with an electric beater till smooth.
  • Add in the Beaten Eggs, Flour, Pumpkin Spice, Vanilla and Instant coffee dissolved in 1tbsp boiling water, and beat again for about 20-30 seconds on a Medium Speed
  • Using a cookie scoop, scoop your batter into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
  • Once the cakes are cool, make the frosting – Beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar, Pumpkin Spice, Vanilla and beat fully making sure the sugar is fully incorporated! 
  • If it's a little still, add in one tablespoon of boiling water to loosen slightly, 1tbsp at a time. I use my KitchenAid with a paddle attachment for Frostings as the machine can make it so much lighter and fluffier!
  • Decorate your cupcakes how you like. I used a Large Star tip, Pumpkin shaped Marshmallows, and some Halloween Sprinkles – ENJOY!

Notes

  • I buy my Cupcake Cases from Iced Jems – HERE!
  • You can use more or less Pumpkin Spice if you wish, but I felt that 1.5 tsps for the sponges and 1/2 tsp for the buttercream was ideal. The mix of the Vanilla as well gives it the sweetness you need! If you want to try real pumpkin cupcakes however, try my Pumpkin Cupcakes!
  • The Pumpkin Spice mix recipe is originally from Betty Crocker and can be found on my No-Bake Pumpkin Spice Cheesecake post!
  • I found these cute little Marshmallow Pumpkins in Asda, as well as the sprinkles!
  • These Cupcakes will last in an airtight container for 2-3 days!
Nutrition Facts
Pumpkin Spice Cupcakes!
Amount Per Serving
Calories 388 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 94mg31%
Sodium 22mg1%
Potassium 65mg2%
Carbohydrates 46g15%
Sugar 36g40%
Protein 3g6%
Vitamin A 685IU14%
Calcium 26mg3%
Iron 0.5mg3%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.