Pumpkin Spice Latte Cupcakes

I called my mom yesterday just to ask her if she could bring me at least 5 cans of pumpkin puree when she comes to visit in a few weeks (it’s like, 75% cheaper when she buys it Aldi than if I buy it at my Market!). Yep – it is that time of year! Time for pumpkin flavored everything!!! I’ve already combed Pinterest and picked out so many delicious recipes for this fall. I can’t wait!

My first treat for this year were these Pumpkin Spice Latte Cupcakes! Normally, I’m really not big on cupcakes. They’re just not really my thing. But every once in a while, I get the urge to make an amazing, delicious, unique cupcake. The last time I made cupcakes was two St. Patrick’s Days ago when I made Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting. Cupcakes finally filled my kitchen again, and they were equally amazing.
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These are the perfect balance of pumpkin and spice, with just the right amount of coffee kick. The original recipe for these cupcakes called for whipped cream as frosting. I opted for cinnamon cream cheese frosting. I obviously made a great decision.

Happy Fall!!!

*   *   *

Pumpkin Spice Latte Cupcakes
*The recipe below will make 24 cupcakes. I chose to the half this recipe.

Cupcakes:
2 2/3 cups all-purpose flour
3 Tablespoon espresso powder (I used Starbucks VIA)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/8 teaspoons grated nutmeg
1/8 teaspoons ground cloves
1 teaspoons salt
1 (15 oz) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 eggs
½ cup coffee or espresso, for brushing

Frosting
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
2 teaspoons vanilla
2 teaspoons ground cinnamon

Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
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Blend together the pumpkin, granulated sugar, brown sugar and oil.
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Add the eggs one at a time, beating well after each addition.
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With the mixer on low speed, add the flour mixture in two additions, mixing just until incorporated.
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Fill the cupcake liners about three-quarters full.
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Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.
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While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
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Now for the frosting! Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well.
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Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition.
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Frost cupcakes when they have completely cooled. If you’re not serving these soon after frosting them, refrigerate until ready to serve (because of the cream cheese in the frosting).
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Enjoy!!

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