Recipe for Pumpkin Spice Latte Cupcakes

Recipe for Pumpkin Spice Latte Cupcakes

Verona’s PUMPKIN SPICE LATTE CUPCAKES

Makes 15 cupcakes

cupcake elite kitchens
This is the perfect adult cupcake-not too sweet and with elements of pumpkin and coffee, it really works for an after dinner dessert! Taste tested and approved by me!!! This recipe is from browneyedbaker.com.

For the cupcake:

1 1/3 c all-purpose flour

4 ½ tsp espresso powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

Pinch of ground nutmeg

Pinch of ground cloves

½ c granulated sugar

½ c dark brown sugar, packed

½ c vegetable oil

2 eggs

¼ brewed coffee, for brushing

For the Frosting:

8 oz cream cheese at room temperature

½ c granulated sugar

1 ½ tsp vanilla extract

2 c heavy cream

To Garnish:

Cinnamon

Caramel Sauce

DIRECTIONS:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.

Divide the batter between the baking cups. Bake until a skewer inserted into the center comes out clean, 18-22 minutes. Allow to cool in the pan for 5-10 minutes, then remove to a wire rack. While cupcakes are still warm, brush the tops with the brewed coffee. Let each coat soak in before applying the next. Allow the cupcakes to cool completely before frosting.

To make the frosting: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form.

Assemble the cupcakes: Pipe the frosting onto the cupcakes, then sprinkle with cinnamon and drizzle with caramel sauce. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Would love to hear how well they go down in your family!

Happy Thanksgiving

Verona

 

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