Pumpkin Spice Latte CupcakesPosted: October 4, 2011
For H work cupcakes this month I wanted to bring in fall flavors. I had done so many light, fruity flavors this summer, that it was time to pull out the pumpkin! I had seen this on Annie’s Eats and knowing how much I love Starbucks pumpkin lattes, I knew this would be a hit. And it was. I did use SMBC to top mine as I was worried the heat of the office might deflate the whipped cream topping and the SMBC was just perfect. Buttery but light and perfectly paired with the pumpkin cupcake!
Yield: about 2 dozen cupcakes
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated
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
For the whipped cream: (I used SMBC but here is the whipped cream recipe as it is perfect for it)
2¼ cups heavy cream,
¼ cup confectioners’ sugar
Caramel sauce-I used Annie’s recipe as I always do for caramel topping
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
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.