This time of year, pumpkin is everywhere- and I couldn’t be happier! It’s one of my absolute favorite ingredients and it’s so versatile that you can use it in savory dishes like pasta or sweet dishes like coffee and of course, these cupcakes!
These Pumpkin Spice Latte cupcakes are perfect for all fall occasions- brunching before apple picking, Halloween parties, Friendsgiving- the list goes on! They’re definitely geared more toward adults {especially with the coffee mixed right in!} but sometimes grown-ups need treats too, right?
Pumpkin Spice Latte Cupcakes
For the Cupcakes
Ingredients:
1 1/3 C flour
2 tsp dark roasted instant coffee
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp of ground cloves
1 C canned pumpkin
1/2 C sugar
1/2 C light brown sugar, packed
1/2 C canola oil
2 large eggs, room temp
Directions:
1. Preheat oven to 350 degrees.
2. Line your cupcake pan with cupcake liners and set aside.
3. In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
4. In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.
5. Add the eggs, one at a time, beating after each addition.
6. Gradually mix in the flour mixture one cupc at time, blending in after each addition.
7. Spoon the batter into the lined baking cups, filling each about 3/4
8. Bake for 22 minutes.
9. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.
For the Cinnamon Frosting
Ingredients:
1 C unsalted sweet cream butter, softened
4 C powdered sugar
1 tsp vanilla
5-6 tbsp heavy whipping cream
1 tbsp ground cinnamon
1 disposable piping bag with large star tip
Caramel sauce for drizzle
Directions:
1. Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth
2. Scoop frosting into piping bag
3. Frost the cooled cupcakes and drizzle with caramel sauce. Enjoy!
Pumpkin Spice Latte Cupcakes
If you find yourself at Starbucks ordering a PSL this time of year, you need to try this homemade Pumpkin Spice Latte Cupcakes recipe! There’s coffee in the cake mix and these cupcakes have everything you need to celebrate fall right!
Ingredients
- For the cupcakes:
- 1 1/3 C flour
- 2 tsp dark roasted instant coffee
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp of ground cloves
- 1 C canned pumpkin
- 1/2 C sugar
- 1/2 C light brown sugar, packed
- 1/2 C canola oil
- 2 large eggs, room temp
- For the cinnamon frosting:
- 1 C unsalted sweet cream butter, softened
- 4 C powdered sugar
- 1 tsp vanilla
- 5-6 tbsp heavy whipping cream
- 1 tbsp ground cinnamon
- 1 disposable piping bag with large star tip
- Caramel sauce for drizzle
Instructions
For the cupcakes:
1. Preheat oven to 350 degrees.
2. Line your cupcake pan with cupcake liners and set aside.
3. In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
4. In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.
5. Add the eggs, one at a time, beating after each addition.
6. Gradually mix in the flour mixture one cupc at time, blending in after each addition.
7. Spoon the batter into the lined baking cups, filling each about 3/4
8. Bake for 22 minutes.
9. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting:
1. Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth
2. Scoop frosting into piping bag
3. Frost the cooled cupcakes and drizzle with caramel sauce. Enjoy!
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