Pumpkin spice latte cupcakes

Add a splash of spice this Halloween season with these pumpkin spice latte cupcakes!

Brought to you by Stork

Get ready to be admired! Serve up these fancy (but so simple to to make!) 

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For the cupcakes

  • 115g (4oz) Stork Original
  • 115g (4oz) caster sugar
  • 2 free-range eggs
  • 115g (4oz) self-raising
  • 1/2 level tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • A pinch of nutmeg
  • 50g (13/4oz) pumpkin or butternut squash, grated
  • 2 tsp coffee essence or strong expresso

For the icing

  • 325g (11oz) icing sugar, sieved
  • 50g (13/4oz) Stork Original
  • 125g (41/2oz) cream cheese
  • Caramel, optional
  • Ground cinnamon, to dust


Preheat the oven to 180°C/Gas Mark 4.
Place all the cupcake ingredients in a mixing bowl and beat with a wooden spoon for 2-3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for about 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix the icing ingredients together and pipe over the cakes. Decorate with a drizzle of caramel if using, a dusting of cinnamon and finish with a green straw, if you have one!
Last updated one month ago

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