Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting… oh my gosh these are incredible!!! Think “the most popular fall drink that exists” in cupcake form – yes, there’s even some coffee in these! Perfectly spiced, not overly sweet pumpkin latte-inspired vegan cupcakes, topped with a completely dairy-free cream cheese frosting, and stuffed with a gooey pumpkin sauce filling. You’ll actually recognize the pumpkin sauce from a post earlier this week… I told you it would be a fall hack! I have used this one jar of sauce for so many things already, homemade PSLs, pumpkin pie French toast, spread on biscuits, and for these cupcakes!
I was inspired by my apple cider cupcakes last year. So yummy and so perfect for fall. I knew I had to make a pumpkin version and with the popularity of pumpkin spice lattes (and seeing the jar of pumpkin sauce sitting in my fridge) I decided to make the PSL in cupcake form!!
So many reasons to love these!
If you love autumn and fall flavours you will have so many reasons to love these cupcakes. They’re perfect for Thanksgiving dessert, Sunday baking or a fall movie night! What’s you go-to fall movies to watch? We recently watched Notting Hill because we just booked our honeymoon to London and Dublin! So it seemed appropriate. And I have to say, this may be a controversial opinion but I do NOT like Julia Roberts’ character in that movie… she’s kind of the worst! But that’s a conversation for another day I think.
I’m a little sad that Greg and I will be missing Thanksgiving to be on our honeymoon. Thanksgiving is always one of my favourite holidays because its fairly low stress, but gets everyone together AND gives you a reason to indulge in alllll the fall comfort foods. We always do vegan seitan ham, mashed potatoes and gravy, roasted fall veggies, and some sort of spiced dessert like gingerbread cake from my first cookbook, cupcakes or carrot cake! I think we will try to host our own little late Thanksgiving once we’re home, because I need an excuse to make these cupcakes again. I mean, no one needs an excuse for cupcakes, but they’re so cute I feel like everyone will be totally impressed.
The last thing I will say about these cupcakes is that despite their slightly more advanced look, they’re pretty simple. The cupcake batter is suuuuper straight forward to make. I promise! The pumpkin sauce is also crazy easy, 5-ingredients and only 10 minutes required. So even if you didn’t take my advice earlier this week and make some already, you can do it now just before making the cupcakes and it won’t set you back too much time.The frosting is super easy as well and only a few ingredients! Gotta love it!
Assembling these cuties…
As for assembly, I promise you can do it! To hollow out a little pocket inside I used the round end of a frosting tip to cut out a little chunk, but I also tried it with a knife and it worked great! You can also use an apple corer! Just make sure you don’t go all the way down and poke a hole in the bottom, you don’t want the filling to leak! I have a little tutorial video on my Instagram which I’ll link here in case you’re a visual learner. It took me a few tries to nail down the exact method but once you get going its kind of relaxing and calming!Print