I know the last thing you want is another pumpkin recipe, but, in my book, pumpkin “season” lasts until Thanksgiving at least! (Full disclosure: I have been known to make a pumpkin treat in April just for nostalgia…)
Anyway, these cupcakes were the “other” recipe that I wanted to make last week, but made these instead. Very different, but both very good!! These do actually taste like a pumpkin spice latte and have a very deep flavor. The fact that they are topped with whipped cream and a caramel drizzle like everyone’s favorite coffee stand is super cute too! I frosted these and drizzled them at night and by the next morning, not as cute… Soooo, if you are not going to serve/inhale right away, I would not add the caramel until just before you do so.
And, as is evidenced by this attempt, my caramel skills have gone to hell. I’ve made caramel before, but for some reason lately, it is not working for me… I had trouble this time too following the recipe linked below. It totally hardened when I added the cream. I managed to get it back to a caramelly state, but there must be an easier way! A caramel tutorial I can watch? a class I can take? Sigh. However, it tastes good!
Truth be told, I would have bought caramel sauce (the horror!) if I needed to. Regardless of your topping choice, these cupcakes are totally delicious!
Pumpkin Spice Latte Cupcakes
For the 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 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For the Cupcakes:
1. Preheat the oven to 350°F. Line cupcake pans with paper liners.
2. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. 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.
4. 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.
5. 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:
1. 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.
2. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce.
3. Store in an airtight container and refrigerate.