Fall is my favorite season. I love the mild weather, the gorgeous colors of the changing leaves, and the warm, comforting smell and taste of fall’s most popular flavor — pumpkin spice.

Of course, aside from the satisfying fall flavor, the best thing about Starbucks’ pumpkin spice latte is the coffee! When I said this cupcake is the edible version of a pumpkin spice latte, I meant it.

I haven’t made it a secret that I’m a coffee lover. I’ve been sharing recipes for this Nutella Frappuccino and this Hazelnut Frappuccino.

AND I have an espresso frosted brownie coming up soon! For me, the addition of coffee as an ingredient in my kitchen has been a wonderful part of my foodie creations.

I also love drinking it. (Daily)

And I’m equally obsessed with fall. as you can see since I’ve been baking up Pull Apart Pumpkin Bread and putting together Mini Indian Harvest Pumpkin bundles.

 These Pumpkin Spice Latte Cupcakes are a great copycat of the popular Starbucks fall drink. The pumpkin, coffee, and spices go together so well. And who can resist a cute cupcake with a fun straw?

Fall seems to be all about the Pumpkin Spice. While I love a piping hot coffee as much as anyone, what if you could combine all those flavors into a baked good?

Well I just did! These Pumpkin Spice Cupcakes  contain real pumpkin and a punch of real coffee. You may want to eat these pumpkin spice cupcakes for breakfast, and that’s fine with me. No judging here!

So now you can have your Pumpkin Spice Latte, and eat it too.

I hope that everyone enjoys these as much as we did! We’re looking forward full of pumpkin festivities this weekend. Hopefully, we’ll be painting/carving pumpkins, provided that we can find the perfect pick.

How to Make Pumpkin Spice Latte Cupcakes 

 Ready to get started? Okay, first make sure you have all the necessary ingredients.

Ingredients Needed for the Cupcakes:

• 1 box of Perfectly Pumpkin Cake Mix
• 1 teaspoon cinnamon
• 1/2 cup unsalted sweet cream butter (softened)
• 3 eggs
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup strong coffee
• Fall cupcake liners

Ingredients Needed for the Cream Cheese Frosting:

• 8 ounces cream cheese
• 1/2 cup room temperature butter
• 2 teaspoons vanilla extract
• 4 to 5 cups powdered sugar
• Paper straws and pumpkin pie spice for decoration

Step 1: Prepare

Before we get to baking, we need to preheat the oven (set it to 350 degrees). We also need to line two muffin tins with cupcake liners.

Step 2: Make Cake Batter

Next, combine all of the cupcake ingredients EXCEPT the coffee in the bowl of your stand mixer. If you don’t have one, you can simply use a large bowl and regular hand mixer. Beat on medium speed until smooth (about two minutes). Now it’s time to add the coffee. Stir it into the batter to slowly incorporate it.

Step 3: Bake Cupcakes

Fill the cupcake liners 3/4 full with the batter. Bake for 16 to 20 minutes. You’ll know the cupcakes are done when you can insert a knife into the center of one and it comes out clean.

Step 4: Prepare Frosting

Set the cupcakes aside on a wire rack to cool while you make the frosting.

In a large bowl, beat the cream cheese and butter together on high speed for 2 minutes using your machine’s whisk attachment. Then, add the vanilla extract and four cups of powdered sugar. If the frosting is too thin, slowly add more powdered sugar until it reaches your desired consistency.

Step 5: Frost Cupcakes

Make sure you let the cupcakes cool completely before frosting them, otherwise, you’ll end up with a runny mess.

Once they’re completely cool to the touch, spoon the frosting into a Ziploc bag (you can also use pastry bags if you have them) and snip off the corner. Pipe the frosting onto each cupcake.

Finally, insert a straw into each cupcake and sprinkle on some pumpkin pie spice. 

Pumpkin Spice Latte Cupcakes Recipe

Prefer to print the recipe? Just click the “Print” button in the recipe card below.

Yield: 24

Pumpkin Spice Latte Cupcakes

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These pumpkin spice latte cupcakes are the perfect autumn dessert. The best fall drink as a cupcake!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 1 box of Perfectly Pumpkin Cake Mix
• 1 tsp. cinnamon
• 1/2 C. unsalted sweet cream butter, softened
• 3 eggs
• 1/2 C. whole milk
• 1/2 C. sour cream
• 1 tsp. vanilla extract
• 1/4 C. strong coffee

Cream Cheese Frosting

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• 8 oz. cream cheese
• 1/2 C. butter, room temperature
• 2 tsp. vanilla extract
• 4-5 C. powdered sugar
• straws and pumpkin pie spice for decoration

Instructions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
   
2. Combine cake mix, butter, eggs. milk, cinnamon, vanilla, sour cream in a large standing mixing bowl and mix until smooth.
   
3. Stir in coffee (make it as strong as you want your "latte" cupcakes to be).
   
4. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
   
5. Let cool.
   
6. Beat cream cheese and butter for 2 minutes. Add vanilla extract and slowly add in powdered sugar until thickened.
   
7. Pipe frosting onto cupcakes and sprinkle pumpkin pie spice and top with a straw.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 116mgCarbohydrates: 101gFiber: 0gSugar: 98gProtein: 2g

Prefer the pumpkin spice mocha latte? You’re going to LOVE these Pumpkin Spice Mocha Latte Cookies!

Lately I have been experimenting with different instant coffee recipes. When the weather finally cools down, I will turn this into my WARM go-to afternoon drink. I want to have as many DIY recipes on hand so I can save money avoiding daily trips to coffeehouses. Ever since I made this Nutella Instant Frappuccino, I have been on quite a mission.

I know some coffee houses have a  “secret menu” that includes a Nutella Frappuccino. I have also heard that the baristas get mighty ticked when you try to order from this “secret menu”. LOL So, let’s just make our own better version!

I am sure that you have realized by now that I like to use the least ingredients as possible. This one only takes milk, instant vanilla pudding mix, Nutella, instant coffee, and ice.

I did the NESCAFÉ® Taster’s Choice® Challenge for a week by using the Colombian Blend coffee for a cup in the afternoon and creating new drink creations and it was so easy! #CraftEachDay. I have never used NESCAFÉ® Taster’s Choice® instant coffee before and couldn’t figure out why not.  All you do is add hot water, not boiling water and you have a quick cup when you want it. I work at least 50 hours a week and this is PERFECT for the office!! I toss a few packs in my purse and i’m good anywhere! As you can see below my desk banner says “But First Coffee” i’m know for being the coffee queen!

When it comes to coffee i’m super picky and I admit the 1st thought of “instant” coffee does not have me thrilled but i was so SURPRISED! Coffee grains truly freak me out but this NESCAFÉ® Taster’s Choice® blended so well I couldn’t believe it!

NESCAFÉ® Taster’s Choice® House Blend is my #1 pick out of all the flavors just because it’s so smooth and perfect for a few cups of day! (Yes I drink a few a day) But my pick for all my amazing drink creations is def the Colombian it’s the best bold flavor for my drinks!

TOO STRONG? Don’t worry, just add a little more water! TOO WEAK? No problem, just add a little more coffee!

I got the packets of the Colombian but the big size in the House Blend! The glass jar it comes in is amazing I honestly tell the difference in the freshness even drinking it for a week during my #TastersChoiceChallenge!!

[mpprecipe-recipe:36]

#crafteachday

My current project is a 1971 Serro Scotty Camper that I will be making my “glamper” and I know for a fact this instant coffee will be a staple in my mini kitchen!

Why don’t you try the #TastersChoiceChallenge for a week and see how you like NESCAFÉ® Taster’s Choice® and be sure to stop by their website for more information and to check out all the coffee flavors they have to offer.

I’m about 100% I couldn’t live without coffee so ultimately anything that includes coffee was made for me!

I really like dessert too so anytime I can combine my two loves, even better! If you like coffee and dessert as much as I do, you’re going to love these cookies

How to Make These French Vanilla Coffee Cookies

The great thing about cookies is that they aren’t difficult to make.

FOR THE COOKIES

1 cup butter soft
1 1/4 cups  sugar
2 eggs room temp.
1 TBSP of ground french vanilla coffee
1 1/4 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

FOR THE ICING

1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2-3 cups powdered sugar, sifted

STEP 1: MAKE THE COOKIES

First, cream together the butter and sugar in a large mixing bowl.

In a separate, small bowl, add the eggs, vanilla, and coffee. Mix well until the coffee is fully combined with the eggs.

In a third bowl (I know, ANOTHER dirty dish — maybe save this recipe for a time you need to punish one of the kids with an extra chore) combine all the dry ingredients — the flour, baking powder, cinnamon, and salt.

Turn the mixer on low and slowly add the egg mixture to the bowl. If you pour it in all at once, it’s likely to splash out and make a mess.

Once the egg is fully incorporated into the butter mixture, add dry ingredients (slowly again so you don’t have a big mess to clean up). Mix together just until fully combined.

Be careful not to over mix or the cookie will be really dense. 

Place the dough in your refrigerator for at least one hour. Two hours is even better.

Preheat oven to 350 degrees. While the oven is preheating, roll out the dough on floured solid surface to about 1/2 inch thick.

Use a circle cookie cutter to punch out circles and place on a parchment lined baking sheet

Bake for 8-10 minutes, or until edges are slightly golden

Allow cookies to cool completely before filling with the icing.

STEP 2: MAKE THE ICING

To make the icing that you’ll use to fill the cookie sandwiches with, begin by melting one stick of butter in a small saucepan on low heat.

When the butter is melted, add one cup of brown sugar and 1/3 cup of heavy cream and increase the heat to medium. Stir constantly until the sugar is fully dissolved.

Now add the salt. Make sure to allow it to bubble for 2 minutes.

Remove the saucepan from the heat and allow the mixture to cool completely. This will take at least one hour.

Beat in powdered sugar 1 cup at a time, until you reach desired consistency. 

STEP 3: FROST THE COOKIES

Finally, you just need to add the icing to the cookies. You can either smooth a thin layer onto the top of each cookie or slather on a thick layer and make cookie sandwiches.

French Vanilla Coffee Cookies

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Ingredients

Cookies

Toggle ingredient group

• 1 cup butter soft
• 1 1/4 cups sugar
• 2 eggs room temp.
• 1 Tbsp of ground french vanilla coffee
• 1 1/4 tea vanilla
• 2 cups flour
• 1/2 tea baking powder

Icing

Toggle ingredient group

• 1/2 cup (1 stick) salted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/4 tsp salt
• 2-3 cups powdered sugar, sifted

Instructions

For the Cookies:

1. In a mixer, cream together butter and sugar.
2. In a small bowl, combine eggs, vanilla, and coffee. Mix well.
3. In another bowl combine the flour, baking powder, cinnamon, and salt.
4. Slowly add the egg mixture to the butter mixture. Mix well.
5. Slowly add flour mixture to the wet mixture, mixing just until fully combined. Do not over mix.
6. Place the dough in your refrigerator for one to two hours.
7. Preheat oven to 350 degrees.
8. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
9. Bake for 8-10 minutes, or until edges are slightly golden.
10. Allow cookies to cool completely before filling with the icing.

For the Icing:

1. Melt the butter in a small saucepan on low heat.
2. Once the butter is melted, add brown sugar and heavy cream. Stir the mix constantly over medium heat until sugar is dissolved.
3. Now add the salt. Make sure to allow it to bubble for 2 minutes.
4. Remove from heat and allow to cool (1 hour minimum).
5. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.
   

I’m a all day coffee drinker not just in the mornings. I have a nine to five where I’m an administrative assistant. And then i have what I really love my blog. So I am definitely around the computer a lot.

When you get together with someone for coffee its special and its a connection. I definitely enjoy talking with my mom while we have coffee.

But with that being said I’m always busy so its make me super clumsy. I met an amazing guy at The Mighty Mug and i’m definitely not skeptical anymore. This mug is awesome y’all !!!! It’s cute, stylish, light and really does work.

The purpose is that when you set your mug down if you or someone bumps it won’t spill everywhere. It has a suction like bottom and when you life above line it comes right up.

It’s about to be colder weather and this is a must have !!!

So me and The Mighty Mug set up a easy giveaway just for my readers. Enter here by clicking the picture below. Giveaway ends September 8th and they ship super fast !!!

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** All opinion’s are my own received product for review.