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Javier's Pumpkin Spice Latte Cupcakes

Associate Recipe

Javier G. New York, NY
Javier's Pumpkin Spice Latte Cupcakes

We asked our Bed Bath & Beyond associates for their best holiday recipes, and found some amazing new dishes from around the country. We tested them with a panel of experts and picked the cream of the crop for you!

Submitted by: Javier G. – New York, NY

Testers say: “Easy to follow. Nice flavor, moist cupcake… Frosting is creamy and compliments the cupcake nicely.”


Prep Time: 15 minutes
Cook Time: 18-22 minutes
Yield: 24 cupcakes


Cupcake Batter

  • 2 2/3 cups all purpose flour
  • 3 Tablespoon espresso powder (can also use instant coffee)
  • 2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 can (15 ounce) pumpkin puree (do not use pumpkin pie filling)
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 cup canola oil or vegetable oil
  • 2 large eggs

Cheesecake Latte Frosting

  • 1 cup confectioner’s sugar
  • 1 stick (4 ounces) unsalted butter, room temperature
  • 1 cup (8 ounce package) cream cheese, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant coffee (or call for espresso powder)


For cupcakes

  1. Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners.
  2. In a medium bowl combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, ground cloves, and salt, stir to combine and set aside.
  3. In the bowl of an electric mixer combine pumpkin puree, sugar(s) and oil and mix on low. Add eggs, one at a time till they are well blended. Add dry mix and mix until just combined.
  4. Fill cupcake liners ¾ full. Bake 18-20 minutes or until cake tester or toothpick comes out clean.

For Frosting

  1. Mix butter on low/med and add sugar gradually till fluffy.
  2. Add remaining ingredients and blend well.

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