Pumpkin Spice Latte Cupcakes
This post less a recipe post and more of a craft post. While I'm not all that crafty, I thought that these pumpkin spice latte cupcakes needed a little something extra, like a custom wrapper!
Since I had extra pumpkin spice latte batter from this cake, I decided to make a few cupcakes. Partially for me to taste and partially so that I could dress them up in these cute little coffee cup wrappers.
After seeing all the "PSL" Instagram posts over the past week with everyone and there mother showing off that "PSL" scribble on their white Starbucks cup, I knew that would make one cute cupcake!
How to Make the Cupcake Wrappers
The cupcake wrappers were actually incredibly easy to make in Photoshop once I figured out what I was doing.
I found a template for a cupcake wrapper, imported it into Photoshop, then added little boxes and small text to emulate the Starbucks cup. I even added a little logo.
I printed the wrappers on cardstock and then cut them in my Cricut machine. Don't worry if you don't have a Cricut, you can cut these by hand just as easily!
Then all you have to do is wrap them into shape and either latch, glue, or tape the ends together.
Sooo easy, right!?
Well, I certainly don't expect you to try to recreate this on your own, especially if you don't have Photoshop. Which is why you can just download the template below!
Just make sure you print it so that it's approximately 8.3" long to ensure that it wraps around the cupcake.
And if you have a Circut machine, you can just upload the image to your Design Studio and use the "Print to Cut" option.
How to Make the Cupcakes
The second most important part of this post is the actual cupcake.
As I said above, these cupcakes were a byproduct of my salted caramel pumpkin spice latte cake. I had extra batter so I made a few extra cupcakes.
By making the full cake recipe, you will probably end up with at least 24 cupcakes, if not more. For 12-18 cupcakes, I would recommend halving the cake recipe.
But I didn't top the cupcakes with the same cream cheese frosting. I added a delicious whipped cream frosting on top that may be my new favorite frosting!
First, whip your cream until you have the cream forms soft peaks. Then slowly add in the powdered sugar and continue to whip until stiff peaks form. Now slowly add in the cream cheese and butter. I like to mix in about 1-2 tbsp at a time.
Make sure the butter and cream cheese is soft. If you need to mix the two together first to ensure they will incorporate into the whipped cream, do that.
The whipped cream may deflate a bit as you mix in the creamier ingredients, but continue to whip on high speed to incorporate more air and bring it back to stiff peak stage.
Then to decorate, simply pipe the whipped cream frosting right on top.
I also added a little paper straw (we know how Starbucks feels about plastic straws these days) and a dash of cinnamon and nutmeg.
You could also add a drizzle of salted caramel if you really wanted to take these over the top.
I just think these would be so fun to make for the PSL fan in your life. Even if that person is you!
For 24+ cupcakes, make 1 batch of the pumpkin spice latte cake batter. For 12-18 cupcakes, halve the recipe.
Whipped Cream Frosting Recipe
Total Time: 10 minutes
Enough for 18-24 cupcakes
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 tsp vanilla
In a large bowl, whip the heavy whipping cream until soft peaks form. Sift in powdered sugar and continue to mix until stiff.
Slowly mix in the cream cheese, butter, and vanilla until completely incorporated. The mixture may deflate a bit. Keep mixing at high speed until stiff peaks re-form.