It’s fall. Finally. The time for pumpkin never comes soon enough for me. I figure if Starbucks starts serving their pumpkin drinks starting September 1st, that’s an acceptable time for me to start too. I have to admit, I never drink Starbucks, but I make an exception this time of year. It’s true….I’m a fan of the pumpkin spice latte and I don’t care what anyone says.
I have about a million and one pumpkin spice recipes, but when I found this one for pumpkin spice LATTE cupcakes, I knew it would be love. These were a huge hit with the neighbors (who complain about having to smell delicious smells coming from my apartment, so I decided to share).
This recipe makes about 2 dozen cupcakes. And that’s even after eating some of the batter. Whoops.
So here’s what you need:
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
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
Whipped Cream Ingredients:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
ground cinnamon and/or caramel sauce
First off, preheat your oven to 350 degrees F.Line your cupcake tin with whatever fun fall liners you can find.
In a medium sized bowl, mix your flour, espresso powder, baking powder and soda, nutmeg, cinnamon, and salt. Set that aside.
With an electric mixer, mix together your pumpkin, sugars, and oil.
Add each egg, one at a time, and beat the mixture after each addition.
Get your flour mixture and add it in two parts, on low speed. Don’t mix longer than needed.
After you’ve taste tested your batter, (or eaten several spoonfuls in my case), you can start filling your cupcake liners. Fill them up about 3/4 of the way.
Bake the cupcakes about 18-20 minutes. Stick a toothpick in them to make sure they’re done. They should be a nice dark golden color.
Transfer the cupcakes to a wire rack or at least out of the pan. While they are still warm, brush some brewed coffee on the top of each cupcake. I did about 2-3 layers, letting it soak in in between each one. Let them cool completely before frosting.
Now time to make the whipped cream. In an electric mixer with the whisk attachment on, pour the chilled heavy cream and whisk on medium speed and slowly increase to high speed. Gradually pour in the powdered sugar and keep whisking it until peaks start to form and the liquid changes to a cream. This might take a little time so be patient. It will happen. But be sure to not beat the mixture too long.
Fill a pastry bag with the whipped cream, and pipe onto the cooled cupcakes with the decorative tip of your choosing. Top with cinnamon and caramel sauce and whatever fun fall decorations you want!
Note: Make sure you store these in the fridge!
Enjoy and make sure you share these delicious treats! Baking is a great way to make friends 😉