I’d had my heart set on making these cupcakes when Annie posted them last year. Sadly, pumpkin season fizzled out before I had the opportunity to make them last fall. So, I made sure that they were at the top of my “most bake” list for this year! So glad that I did too, because they are wonderful.
A hefty dose of espresso powder goes into the cupcake batter, to really give the strong coffee flavor that I crave when I hear the word “latte”. Then, to add all those warm and inviting flavors to the party – like pumpkin, cinnamon, and nutmeg. Topped all off with a whipped cream frosting and a drizzle of caramel sauce? How can you say no?
So now you can have your Pumpkin Spice Latte, and eat it too. I hope that everyone enjoys these as much as we did! They pretty much make the b est breakfast ever (just sayin’). We’re looking forward full of pumpkin festivities this weekend. Hopefully, we’ll be brewing our pumpkin ale on Sunday, provided that we can find Sugar Pumpkins. So, keep your fingers crossed for us on that front. Have a great weekend, everyone!
Pumpkin Spice Latte 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
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
½ cup coffee or espresso, for brushing
For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon
Caramel sauce
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. To the bowl of an electric mixer fitted with a paddle attachement, add the pumpkin, granulated sugar, brown sugar, buttermilk and oil. Mix to combine. 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 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. 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.
For 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.
Source: adapted from Annie’s Eats
17 Comments
I am obsessed with pumpkin spice lattes right now! Those cupcakes look awesome, love the easy whipped cream frosting. Thanks!
It looks amazing!!
Beautiful cupcakes, I love these flavors!
Wow, these are absolutely gorgeous! And I love that you made a drink into a cupcake – I totally prefer to eat in a cupcake form!
One of my favorite recipes. Cupcakes look delicious! Thanks for sharing.
What a perfect way to kick off fall baking! They look fabulous! Gorgeous photo.
Oooh, pumpkin ale! Send me some!
These are beautiful! I have to make them soon!
I just made a batch of these and they are DELICIOUS!!! Thank you for this amazing recipe!!
These look delicious. Can’t wait to try this recipe.
These look incredible!!! I love how light and fluffy the whipped cream frosting looks!
Trying these this weekend! They look great. Thanks for sharing
These look delicious, perfect for a lovely fall weekend. Thank you for sharing.
that looks so good
Looks absolutely divine. Will be trying this out very soon.
WOW, looks divine! baking pumpkin cupcakes is long due on my list:) loved your pic!
Thanks,
Mansi
this is beautiful flavor combo, these cupcakes look great. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
No problem, your site is adorable. Thanks for letting me know!