Pumpkin Spice Latte Cupcakes

(For all you Starbucks Pumpkin Spice Latte lovers out there, this recipe is for you!)

Ingrediants:

For the Cupcakes

  • 2 2/3 cups all-purpose flour
  • 3 tbsp. espresso powder (I use 3 1/2-for an extra coffee flavor)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. grated nutmeg (I use 1/4 tsp)
  • 1/8 tsp. ground cloves (I use 1/4 tsp)
  • 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

For the Frosting

  • 2¼ cups heavy cream, chilled
  • ¼ cup confectioners’ sugar

(I found a separate recipe I prefer for the frosting. You can find it here.)

Baking Directions:

To make the cupcakes, 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.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  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.  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.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

Recipe from Annie’s Eats: Located under September 6th, 2011 entry.

My thoughts/failures/and suggestions!

I followed the recipe exactly and thought it was amazing. The cupcakes were actually really moist and had great flavor! Since I am a HUGE starbucks/coffee advocate, I actually would have liked a little bit more of the coffee flavor. Next time I might add a touch more of espresso powder. Other then that, I wouldn’t change a thing! Here’s where I failed miserably…the frosting. Since I don’t have a mixer and I don’t have a whisk (I know I know, how can you even bake without a whisk?!), and I certainly don’t have the necessary arm strength to whip the frosting together with a fork. Therefore, my frosting did not come out as frosting. It just ended up looking like a frothier version of heavy cream. Once I finally gave up, I just opted for store bought Betty Crocker cream cheese frosting piped out of a plastic bag with the tip of the corner cut off! Like I said, I’m a grad student with bills to pay, so I work with what I’ve got 😉

All in all, this recipe was a hit and I will absolutely be making this again and again.

UPDATE: I finally have a whisk and mixer, will have to attempt the frosting again!! I’ve also made this recipe a few times now and it seems to always be a hit!

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One response to “Pumpkin Spice Latte Cupcakes

  1. Pingback: Cinnamon Cream Cheese Frosting | Never Trust the Skinny Cook

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