Saturday, February 4, 2012

Sweet Saturdays ~ Pumpkin Spice Latte Cupcakes

This recipe perhaps one of my most requested cupcakes...even if it is the same repeat customer every week! In all seriousness though, this is my most popular fall flavor. I modified a recipe from Annie's Eats but just barely. She has such great recipes - be sure to check them out. I have yet to find one that I don't like!
I originally searched for this recipe because I tend to follow Starbucks as far as seasonal flavors. The very same day I started searching for it, Annie posted the recipe on her website. It was fate!

Pumpkin Spice Latte Cupcakes



  • 2 2/3 cups all-purpose flour
  • 2 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
  • 2/3 cup canola or vegetable oil
  • 1/3 cup brewed coffee
  • 4 large eggs
  • ½ cup coffee or espresso, for brushing
  • 2¼ cups heavy cream, chilled
  • ¼ cup confectioners' sugar
  • Ground cinnamon
  • Caramel sauce

If you don't have espresso powder, don't sweat it. In a pinch, I've used instant cappuccino mixes such as Maxwell House International. I also sometimes top my cupcakes with a regular buttercream icing (pictured) and it still tastes great.

  • To make the cupcakes, preheat the oven to 325°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, oil, and coffee. 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 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.

One great trick to sprinkling on the perfect amount of cinnamon - I use a mesh tea strainer. It works great and you don't get too much cinnamon or clumps of it. It's such a popular cupcake for me in that fall that I will premix the dry ingredients and store it in a mason jar. One recipe perfectly fills up a one quart jar.

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