Pumpkin Spice Latte Cupcakes (2018)

Happy Friday!! Yes, pumpkin season is everywhere ! My husband told me that we already had 2 months of pumpkin (I started Fall baking at the beginning of August), but who doesn’t like pumpkin stuff? I know there are some haters about this, but hey it doesn’t last that long! Pretty soon, we’ll be baking peppermint stuff so for now… let’s just enjoy apples, pumpkins, cinnamon and the wonderful colder weather that I don’t get to enjoy because I live in California.

I posted this recipe last year but I wanted to make sure that all the ingredients and instructions were correct so you can have tasty cupcakes! The directions are super easy to follow.

Hey! If you are one of the Facebook group who was asking for my recipe, leave me a comment! I would like to know who you are! Also, don’t forget to follow me on Instagram : Pastry_Tales

Let’s start with the recipe!

Yield 24 regular size cupcakes

Ingredients

For the 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 (I like to use the Trader Joe’s brand)
1 cup white granulated sugar
1 cup light brown sugar
1 cup  vegetable oil
4 large eggs (room temperature)
½ cup coffee or espresso, for brushing

For the frosting
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To decorate:
Ground cinnamon

Pumpkin candies or sprinkles or chocolate covered espresso beans

Directions:

For the cupcakes

1.- Preheat the oven to 350°F. Line cupcake pans with paper liners .

2.-In a medium bowl sift flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Mix together and set aside.

3.-In the bowl of an electric mixer, mix together  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/three additions, mixing just until incorporated. Please, do not overmix.

4.-Fill the cupcake liners about 3/4 full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 minutes. Transfer the pans to a wire rack and let cool completely.

5.-While the cupcakes are still warm, brush them two or three times with the coffee or espresso. Let cool completely before frosting.

 

For the frosting


1.-To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment (I always put my whisk attachment in the fridge before using it). Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar little by little. Whip until stiff peaks form, being careful not to over-beat.

2.- Frost the cupcakes. I used 1M Wilton tip.

3.- Sprinkle with ground cinnamon and decorate it with a pumpkin candy, sprinkles or a chocolate covered espresso bean.

Enjoy!!!!

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