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Pumpkin Spice Latte Cupcakes

Love it or hate it, #PSLseason is upon us! Our delicious PSL Cupcakes will make you feel all warm and fuzzy inside this Autumn.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Pumpkin Spice Latte Cupcakes


  • 115g Stork tub (or Stork with Butter)
  • 115g caster sugar
  • 2 eggs, medium
  • 115g self-raising flour
  • ½ level teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch nutmeg
  • 50g pumpkin or butternut squash, grated
  • 2 teaspoons coffee essence or strong expresso
  • 325g icing sugar, sieved
  • 50g Stork with Butter
  • 125g cream cheese
  • Caramel sauce, optional
  • Ground cinnamon to dust
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Place all the cake ingredients in a mixing bowl and beat with a wooden spoon 2 â 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
  3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  4. Mix frosting 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.