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{VIDEO} Pumpkin Spice Latte Cupcakes

These Pumpkin Spice Latte Cupcakes are a fun spin on one of the seasons most popular flavors!




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The cupcakes start with a moist and fluffy pumpkin cake loaded with warm fall spices and a kick of espresso.






And they’re topped with a latte infused whipped cream frosting and a little sprinkle of pumpkin pie spice to finish them off.






Perfect for a fun twist on Thanksgiving dessert, or a wonderful seasonal treat to share with family and friends.




The cupcakes are ultra moist and packed with fall flavor and studded with pockets of that coffee flavor. They pair perfectly with a subtly sweet and airy whipped cream topping, just life on a real Latte. 


I garnished them with a little piece of green straw to give them that authentic coffee house look.




Pumpkin Spice Latte Cupcakes

Yield: 13 cupcakes

Ingredients

Cupcakes
  • 1 1/4 cup (150g) all-purpose flour, weighed or spooned and leveled
  • 1 1/2 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice, plus extra for garnish
  • 1 cup canned 100% pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup (96g) packed brown sugar 
  • 1/2 cup (96g) white granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Frosting
  • 1 1/2 cup (12oz) heavy cream, cold
  • 1 teaspoon instant espresso powder
  • 6 tablespoons powdered (confectioners’) sugar


Directions
Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.
In a large mixing bowl, whisk together flour, espresso powder, baking powder, baking soda, salt and spices; set aside. In a separate bowl, beat together pumpkin, oil, sugars, and vanilla. Add eggs, one at a time, beating well after each addition. Gently mix the wet mixture into the dry mixture until just combine. Do not over mix. Pour batter into prepared cupcake pan. Bake for 16-20 minutes, or until inserted toothpick comes out clean (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Cool completely before frosting.


Frosting:
Chill metal mixing bowl in the freezer for at least 5 minutes. Using an electric hand mixer, or stand mixer fitted with the whisk attachment, whip the heavy cream and espresso powder, starting on low and increasing to high speed, until fluffy, soft peaks form, about 1-2 minutes. Slowly add powdered sugar and whip to stiff peaks.

Use a pastry bag fitted with a star tip to frost completely cooled cupcakes. Sprinkle with pumpkin pie spice and add a decorative straw if desired. Store in an airtight container in the refrigerator.