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A single vegan pumpkin spice latte cupcake is on a wood table sitting in a puddle of cinnamon. A cinnamon stick is next to the cupcake. A large swirl of cream cheese frosting is on top of the cupcake with cinnamon sprinkled on top.

Vegan Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting

Delicious pumpkin spice latte cupcakes that taste like your favorite fall drink! With real coffee, cream cheese frosting, & totally vegan!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 15 cupcakes
Course: cupcakes, Dessert
Cuisine: American, Baked Goods
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Latte Cupcakes
  • 3/4 cup plant based milk
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup plant based yogurt
  • 1/4 cup oil
  • 1/2 cup pumpkin pure pumpkin puree
  • 1 teaspoon vanilla
  • 1 tablespoon instant coffee
  • 2 cups cake flour or all purpose flour
  • 1 tablespoon pumpkin pie spice mix
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Cream Cheese Frosting
  • 1/4 cup plant based butter
  • 1/4 cup plant based cream cheese
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 1-2 tablespoons plant based milk as needed

Equipment

  • muffin tray
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk
  • cupcake liners
  • Piping bag and tips

Method
 

  1. Prep. Preheat the oven to 350°F/177°C and line a cupcake tray for 15 cupcakes with paper liners. Set this aside.
  2. Mix the wet ingredients. In a large mixing bowl, whisk together the plant based milk, brown and granulated sugars, plant based yogurt, oil, and pumpkin and vanilla.
  3. Add the dry ingredients. Now add the cake flour (or all purpose flour or gluten free flour if using), along with the instant coffee, pumpkin pie spice, baking powder, baking soda, and salt. Mix well. I like to switch to a spatula at this point to help scrape the sides and bottom of the bowl.
  4. Fill. Transfer the batter to the cupcake liners, filling the liners about ⅔ of the way full. You should get 15 cupcakes.
  5. Bake. Bake the cupcakes uncovered for 22-24 minutes. A toothpick inserted in the center of a cupcake should come out clean or with a crumb or two on the toothpick.
  6. Cool. Remove the cupcakes from the oven and let them cool for 10 minutes in the hot cupcake tray. After 5 minutes, transfer the cupcakes to a cooling rack until they are fully cooled.
  7. Make the buttercream frosting. Once the cupcakes are cooled, begin the frosting. In a large bowl with a hand mixer, or in a stand mixer with a whisk attachment, mix the room temperature vegan butter and vegan cream cheese until creamy. Add in the vanilla. Mix again until incorporated. Finally, add the powdered sugar. Continue to mix the frosting on medium to high speed, adding in 1-2 tablespoons of dairy free milk to help combine the sugar into the butter if needed. The buttercream will be light and fluffy when finished.
  8. Frost and serve. Using a knife or a piping bag with a tip, cover the cupcakes in frosting. Serve and enjoy!

Notes

How to Store
Make Ahead: Cupcakes can be made a day in advance and kept in an airtight container on the countertop until decorating.
Countertop: Since these cupcakes are made with a cream cheese frosting, I don't recommend storing them on the countertop for more than a few hours.
Fridge: Cupcakes are best kept in the fridge in an airtight container for up to 4 days.
Freezer: Frosted or unfrosted cupcakes can be kept in the freezer in a freezer safe container for up to 2 to 3 months. Thaw them in the fridge overnight before serving after freezing.