Pumpkin Spice Latte Cupcakes
Oh the Pumpkin Spice Latte!
Annie from Annie’s Eats has turned one of our favorite seasonal Starbucks beverages into a Cupcake! Genius!
A spiced pumpkin cupcake with espresso powder, topped with whipped cream, caramel and a sprinkle on cinnamon…delicious 🙂
Pumpkin Spice Latte Cupcakes recipe from Annie’s Eats (I made half a batch and yielded about 16 cupcakes)
- 2 2/3 cups all-purpose flour
- 3 tbsp espresso powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 1/8 tsp ground cloves
- 1 tsp salt
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola or vegetable oil
- 4 large eggs
- ½ cup coffee or espresso, for brushing (I totally forgot this part, I think they would have tasted better had I of remembered this)
- 2 1/4 cups heavy cream, whipped
- 1/4 cup powdered sugar
- caramel sauce
Preheat the oven to 350 degrees and line cupcake pans with paper liners.
In a bowl, whisk together the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
In a large mixer bowl, beat together the sugars with the oil and pumpkin puree. Add the eggs one at a time beating well after each addition.
Mix in the dry ingredients in two batches, mixing just until everything is combined.
Fill cupcake liners 2/3 full and bake for 20-22 minutes or until cupcakes spring back when touched in the centre.
While cupcakes are still warm, brush them with espresso two or three times so that it soaks into the warm cake.
Combine the heavy cream with the powdered sugar and beat on high-speed until it forms stiff peeks. Using a pastry bag with a decorative tip, pipe the whipped cream on the cooled cakes and drizzle with caramel and lightly sprinkle with cinnamon.