Pumpkin Spice Latte Cupcakes

Similar to the white chocolate pumpkin pie cups I posted a few days ago, I have been waiting to make these cupcakes for a whole year! And you know what? They were so worth the wait!


So much so that I've decided that pumpkin spice latte cupcakes should be a year-round thing. Fresh pumpkins might not be available all the time but canned pumpkin always is, so what's stopping everyone? #PSLCupcakesAllDayEveryDay. Let's get it trending people.


On a serious note, these cupcakes are quite good, even better than the drink version of them which I found to be mediocre. For what I paid for it, you'd think they'd include real pumpkin! No worries though, you'll find real pumpkin in these cupcakes, as well as spices that don't overwhelm and a lovely espresso flavor. And that's not all.  On top of this tender and fluffy deliciousness, you'll find a swirl of lightly sweetened whipped cream + a dusting of cinnamon + a drizzle of caramel sauce.


I even went the extra mile and dressed these in Starbucks uniform, complete with the green straws and all. How cute are they!?


Not too cute to eat, that's for sure. I demolished these in about 0.2 seconds. Warning: you probably will too.

Pumpkin Spice Latte Cupcakes

Yield: 12-13 cupcakes

Ingredients:

1 and 1/3 cups all purpose flour
1 and 1/2 tablespoons espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of cloves
1/4 teaspoon salt
3/4 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 eggs

1/4 cup coffee, for brushing

For the whipped cream:
1 and 1/4 cups heavy cream
1/4 cup powdered sugar

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.

In a medium-sized bowl, whisk together flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.

In another medium-sized bowl, using an electric hand mixer, beat together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well-combined. Add eggs, one at a time, beating well after each addition.

Reduce mixer speed to low and gradually pour in dry ingredients, beating until just combined.

Distribute batter between prepared cupcake liners, using about 3 tablespoons of batter in each liner.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in tin for 10 minutes, then brush the cupcakes with coffee while they're still warm.  Do this two or three times, allowing each coat to soak in before brushing again.

While the cupcakes are completely cooling, prepare whipped cream. In a small bowl, using an electric hand mixer, beat heavy cream and powdered sugar until stiff peaks form. Spoon whipped cream into a piping bag fitted with a large decorating tip.

Once cupcakes are completely cooled, decorate as desired. Garnish with cinnamon and caramel sauce.