Pumpkin Spice Latte Cupcakes

I'm definitely on a cupcake kick this week.

My patient's are absolutely loving it.
I'm ALWAYS dieting so I make them, 
take a bite,
 and then my wonderful patients get to enjoy the sweets of my labor.

Pumpkin Spice Latte Cupcakes
(adapted from Annie's Eats)

Yield 2 dozen cupcakes

For the cupcakes:

2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil
1/2 cup coffee
4 extra-large eggs

For the frosting:

2 1/4 cups heavy cream, chilled
1/4 cup confectioners' sugar, sifted


ground cinnamon
caramel sauce


Preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, 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, 18-22 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  Let the cupcakes 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.


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