Spice up your next batch of cupcakes with our Pumpkin Spice Latte Cupcakes recipe. Not only will you love the taste of Pumpkin Spice Latte Cupcakes, but the aroma is absolutely heavenly. Try something different today, and turn your favorite beverage into Pumpkin Spice Latte Cupcakes!
What You Need
Original recipe yields 24 servings
1 TASSIMO GEVALIA Pumpkin Spice Latte
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 tsp. ground cinnamon
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Let's Make It
Heat oven to 350ºF.
Prepare latte T DISC in mug, then use same mug to prepare espresso T DISC. Pour into liquid measuring cup. Add enough water to equal measure of water listed on cake mix package. Refrigerate 15 min.
Prepare cake batter as directed on package, substituting coffee mixture for the water. Spoon into 24 paper-lined muffin cups.
Bake 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Add cinnamon; mix well. Spread over cupcakes.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.