Pumpkin Spice Latte Buttercream Frosting

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Pumpkin Spice Latte Buttercream Frosting is a simple recipe for a rich and creamy icing with notes of espresso, pumpkin and the perfect spice mix this one is sure to be a favorite… on everything, including a spoon.

Pumpkin Spice Latte Buttercream Frosting on cupcakes

We are so excited to be partnering with International Delight®  to bring you another fabulous dessert recipe.

I don’t know about you, but I love my coffee so I always have creamer in the house. I have found it to be an amazing convenient ingredient in cooking and baking sweets. Don’t you just love those multitasking ingredients?

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I tell ya, I have already been enjoying my fair share of PSL’s at my favorite coffee house (and probably your share too). I have been a latte girl as long as I can remember but the pumpkin spice latte really rocks my world! Espresso with milk and a sweetener are the basics ingredients for my go-to latte.

Pumpkin Spice Latte Buttercream

During the fall though, I am so excited to dive into the glorious fall creation. Made with pumpkin puree, cinnamon, ginger, nutmeg and allspice it is like autumn in a glass. I am not normally a trend chaser, but I have to tell you there is something about this combination that calls to me.

So naturally I want to try everything with it. Cake, cookies, ice cream…  You name it. Well the best way to do that is with a perfectly fall flavored Pumpkin Spice Latte Frosting on my favorite cupcakes!

Rich and creamy with the perfect combination of pumpkin, espresso, vanilla creamer, cinnamon, ginger, nutmeg and clove it is the ultimate fall frosting! We absolutely love it on our Pumpkin Spice Cake and Easy Chocolate Cake. So, make the cake recipe and use this Pumpkin Spice Latte Buttercream Frosting on top. {{swoon}}

By now, you know how much we love their coffee creamers and have for some time (check out our 60+ International Delight recipes).

Recipe Notes

  • This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl).
  • It is tempting to use a pre-blended pumpkin pie spice. I would avoid that in this recipe, as the allspice would not work very well with the espresso.

Enjoy!
With love, from our simple kitchen to yours. 

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Three Cupcakes with Pumpkin Spice Latte Buttercream Frosting

Pumpkin Spice Latte Buttercream Frosting

Donna Elick
Pumpkin Spice Latte Frosting is a simple recipe for a rich and creamy buttercream with espresso, pumpkin and the perfect spice mix.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Method Mixed
Servings 24 makes 3 cups

Ingredients
 

  • 1 teaspoon espresso coffee powder
  • 1 tablespoon International Delight French Vanilla Liquid Creamer
  • 1 cup unsalted butter, 2 sticks, room temperature
  • 1/4 cup pumpkin puree
  • 3 cups powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt

Instructions
 

  • In a small bowl, combine espresso powder and creamer. Stir until the espresso powder dissolves. Set aside.
  • In a standing mixer fitted with a whisk, cream the butter for 3 minutes. Scrape down the sides of the bowl if necessary. Add pumpkin puree. Mix until combined. Turn the mixer to low and add powdered sugar one cup at a time. Mix until well blended and then increase speed to medium and beat for another 3 minutes.
  • Add cinnamon, pumpkin pie spice, salt and espresso mixture and continue to beat on medium speed for 1 minute more, adding more creamer as needed until desired consistency is reached.
  • Enjoy on your favorite dessert, or with a spoon! We especially love it on our Pumpkin Spice Cake and Easy Chocolate Cake.

Donna’s Notes

This recipe will fill and frost a 2 layer, 9 inch cake or 24 cupcakes (12 with a stacked swirl).
It is tempting to use a pre-blended pumpkin pie spice. I would avoid that in this recipe, as the allspice would not work very well with the espresso.

Nutrition

Serving: 1 | Calories: 128cal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 26mg | Sugar: 15g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published September 2019.

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8 Comments

  1. Sadly I cannot stomach ginger, is there something I can substitute? Tumeric perhaps? Or am I better off just leaving it out? Yes, even a small amount will send me to the toilet for DAYS.

    1. Hi Sarah,
      You can substitute all spice or just leave the ginger out completely, either way it will be delicious! Hope that helps! Have a great day!
      TSRI Team Member,
      Holli

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