Monday, Sept. 2, 2013

Pumpkin Spice Latte Cupcakes

I have yet another cupcake post for you!  This must be some sort of record :O.  Yes, it’s another pumpkin one, but it’s definitely good’er-one of my favorites.  Since Pumpkin Spice Latte’s (PSL’s) are finally back on the Starbuck’s menu, it’s definitely appropriate to post these!  These cupcakes are incredibly moist with subtle fall flavors.  I just love them!  I also love PSL's..and will be making more of my homemade version this year! 

Since seeing these on Annie’s blog 2 years ago, I’ve made them every single year since and of course, loved them each time.   Although Gavin preferred the previous marbled pumpkin chocolate cupcakes I made, it was only because of the cinnamon frosting!  I, on the other hand loved how light and airy this frosting was.  Brushing these cupcakes with coffee definitely adds to the flavor.  And with a drizzle of fresh homemade caramel sauce, well shucks….I’m in heaven! 

I hope everyone had a wonderful long weekend!  We just stayed home & made 6 doz. pierogies, roasted tomato sauce & baked some yummy treats.  And we cleaned out our shed.  Success!  Have a great week! Xo.

Pumpkin Spice Latte Cupcakes

Makes 20-24 cupcakes

INGREDIENTS

For the cupcakes:
2 2/3 cups all-purpose flour
3 tablespoons instant coffee (or espresso powder, if you have it)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 oz-just under 2 cups) can pumpkin puree
1 cup white sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To finish: 
Caramel Sauce

DIRECTIONS

Cupcakes:

Preheat the oven to 350 degrees F. Line the cupcake tins with paper lines.

In a medium sized bowl combine the flour, instant coffee, baking soda, baking powder, ground cinnamon, nutmeg, cloves & salt. Stir together, set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the pumpkin, granulated sugar, brown sugar & oil.  Add in the eggs, one at a time. Turn the mixer on low & add the flour in 2 batches, mix until just incorporated.

Fill the cupcake lines to approximately ¾ full. Bake until golden & a toothpick is inserted & comes out clean (18-22 minutes). Allow to cool for 10 minutes, and then remove from the pan onto a wire rack. While they are still warm, brush with coffee to soak. Repeat two or three times and allow to cool completely.

Frosting:

In the bowl of a stand mixer fitted with a whisk attachment, place the heavy cream & whip on medium-low and slowly increase to high. Add the confectioners’ sugar slowly. Whip until stiff peaks are formed.

Decorate with a pastry bag fitted with decorative tip.

Drizzle with caramel sauce.

To store: place in an airtight container & refrigerate.

Source: minimally adapted from Annie’s Eats