Pumpkin Spice Latte Cupcakes

⚡ KevEats Recipe

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Dessert Low Carb Cupcake

Pumpkin Spice Latte Cupcakes (Low-Carb)

Pumpkin spice, coffee, and cream cheese frosting in a cozy low-carb cupcake.

These bring that full fall coffee-shop vibe in cupcake form. You get warm pumpkin spice, a little hit of coffee, rich frosting, and a soft low-carb crumb that still feels like a real dessert.

215 Calories

5g Protein

4g Carbs

19g Fat

Servings 8–10 cupcakes

Prep Time 20 min

Total Time 45 min

Portion 1 cupcake

Jump to Ingredients Jump to Instructions Jump to Tips

Dry Ingredients

• 2/3 cup almond flour
• 2 tbsp golden flaxseed meal
• 1 tbsp psyllium husk
• 1 1/4 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp xanthan gum
• 1/8 tsp kosher salt

Wet Ingredients

• 2 eggs
• 1/2 cup allulose or 1/3 cup erythritol
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 tbsp instant coffee granules
• 3 tbsp unsalted butter, melted
• 1/4 cup coconut cream

Optional Pumpkin Spice Filling

• 3 tbsp pumpkin purée
• 1/4 cup cream cheese
• 1 tbsp erythritol
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice

Frosting

• 5 oz unsalted butter, room temperature
• 5 oz cream cheese, room temperature
• pinch salt
• 1/4–1/2 cup powdered sweetener
• 2 tsp vanilla extract

Kev Tip Beat the eggs and sweetener for the full 3–5 minutes. That extra air helps the cupcakes bake up lighter.

Portion Guide / Make It Fit Standard serving: 1 cupcake.
Want the easier version? Skip the filling and keep the frosting lighter.
Want the full fall-dessert move? Use the filling and finish with extra pumpkin pie spice on top.

Storage Store frosted cupcakes in the fridge. Let them sit out a bit before eating so the frosting softens back up.

Instructions

1. 1Preheat oven to 350°F and grease a cupcake tray.
2. 2Whisk the dry ingredients together in a medium bowl.
3. 3In a large bowl, beat the eggs and sweetener for 3–5 minutes. Add vanilla, vinegar, instant coffee, melted butter, and coconut cream, then mix well.
4. 4Combine the wet and dry mixtures and stir until smooth and slightly elastic.
5. 5Fill the cupcake tray about 3/4 full. Add the filling if using, then top with the remaining batter.
6. 6Bake for 23–27 minutes, or 30–35 minutes if using filling. Cool 15 minutes before transferring to a wire rack.
7. 7Beat the frosting ingredients until fluffy, adjusting sweetness to taste.
8. 8Frost the fully cooled cupcakes and enjoy.

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