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Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting


  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, including cooling
  • Yield: 12 cupcakes 1x

Description

Pumpkin spice latte-inspired cupcakes with cream cheese frosting, stuffed with a gooey pumpkin sauce center.


Scale

Ingredients

Pumpkin Spice Latte Cupcakes:

  • 1/2 cup nondairy milk like oat or soy
  • 1/2 cup brewed coffee, cooled
  • 1 cup cane sugar
  • 3/4 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • 2 1/4 cups flour
  • 1 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 teaspoon salt

Cream Cheese Frosting:

  • 1/4 cup vegan butter, softened
  • 6 oz vegan cream cheese (I use the PC Plant-Based or Daiya Brand)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 56 cups (approx) powdered sugar

Pumpkin Sauce Filling:

For Decoration:

  • 6 cinnamon sticks, broken in half
  • extra pumpkin spice for dusting on top

Instructions

  1. Grease or line a 12 cup muffin tin with paper liners. Preheat oven to 375 F.
  2. In a large mixing bowl, combine the nondairy milk, coffee, sugar, pumpkin puree, oil, vanilla and vinegar and stir until combined and sugar is dissolved.
  3. In a separate mixing bowl, whisk together the flour, baking soda, pumpkin pie spice and salt until combined.
  4. Pour the wet ingredients into the dry and mix until just combined (make sure to scrape the bottom so there are no dry ingredients hiding). A few small lumps are okay, try not to over-mix or the cupcakes can get a bit gummy. Just mix until it is all combined.
  5. Divide between 12 muffin cups (approx 1/3 cup of batter for each). Bake in preheated oven for 18-20 minutes, until golden brown and a few cracks appear on top. You can insert a toothpick in the center and pull it out- if it comes out clean or with just a few crumbs clinging, they’re done! Just make sure there isn’t any wet batter on the toothpick. Let cool completely before filling and frosting.
  6. Make the cream cheese frosting: In the bowl of a stand mixer or regular mixing bowl, add the vegan butter, cream cheese, lemon juice and vanilla extract and cream together with the stand mixer paddle or a hand mixer until combined. Add the powdered sugar 1 cup at a time, beating to incorporate into a smooth and thick frosting.
  7. Once cupcakes are fully cool, then remove a portion of the center using a knife, apple corer, etc and set aside. Fill with a few tsp of pumpkin sauce, then cover with a little piece of the removed center.
  8. Using a frosting tip and piping bag, add a swirl of frosting onto each cupcake. Stick a cinnamon stick half in the side, then dust some pumpkin spice on top (if desired). Store in a large airtight container in the fridge for up to 4 days.

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