Today's post is stolen from our archives - originally appearing back in November of 2011. I'm super busy snuggling my super cute newborn, Declan, who was born Friday morning. Now that he's here, you'll see a few old posts making a comeback as well as some fun posts from new friends who have offered to help out until I'm ready to get back in the game!
This is one of my all time favorite pumpkin recipes. When Starbucks busts out the Pumpkin Spice Lattes, I do a little happy dance, so a cupcake that mimics the flavor is a win for me!
Hope you enjoy!
In case you can't read that, I said: This is going to be one final post about pumpkin. (I think) Don't throw anything at me. Or your screen. I know I have worn out the pumpkin welcome, I KNOW OK?? I can't help it.
Just hear me out.
Pumpkin + spice + cupcakes + whipped cream = heaven
Am I right?
So yeah, I made some Pumpkin Spice Latte cupcakes over the weekend and they were so good. I mean, SO good. Soft, moist cupcake topped with a coffee flavored whipped cream frosting and dusted with cinnamon. Like taking a bite out of Starbucks, and that can never be bad.
So here you go - my final (most likely...not making any promises...) pumpkin recipe.
Pumpkin Spice Latte Cupcakes
This recipe will make about 24 cupcakes
For the cupcakes:
2 2/3 cups all-purpose flour
2 tblsp instant coffee dissolved in 1/8c. hot water
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
For the whipped cream frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
2 tsp. coffee extract (I found mine at Sur La Table, you can also find it online)
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, hot water with instant coffee, 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 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.
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. Let cool completely.
To make the frosting, place the heavy cream and coffee extract 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. Store in an airtight container and refrigerate.
Recipe adapted slightly from Annie's Eats