Pumpkin Spice Latte Cupcakes

Every year when September 1st rolls around I know our Starbucks budget is going to go through the roof. My husband and I are huge fans of their Pumpkin Spice Latte. And when I saw these cupcakes I was intrigued, they looked very good. Then when asking my office mate what kind of cupcake she wanted for her birthday I threw this one into the mix. She is also a big fan of the latte at Starbucks, so it seemed the perfect match.

These cupcakes are very good, they are very moist due to the pumpkin and the additional coffee added. I feel they are a little more muffin-like than a traditional cupcake but spice cake is often that way, even so they were pretty light and not too sweet. The whip cream topping is also barely sweet, so if you like your whip cream on the sweeter side I would test that as you make it. I know the traditional PSL’s at Starbucks do not have a drizzle of caramel sauce but I think it finishes the cupcakes nicely so I included it. Overall these were a big hit, my coworker loved them and everyone else who tried them did as well.  Some could really taste the coffee flavor and some couldn’t, for me it was there just enough but not overpowering. If you are looking for something a little different and not too sweet these are a lot of fun.

Pumpkin Spice Latte Cupcakes:

From: Annie’s Eats

Makes just over 2 dozen 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 allspice

1 tsp. salt
1 (15 oz.) can pumpkin puree *( I used homemade)
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 (add more if you like your whip cream sweeter)

For garnish:
Ground cinnamon ( I used Pumpkin Pie spice)
Caramel sauce

Directions: Preheat your oven to 350 F. Line your cupcake pans with paper liners. Combine flour, espresso powder, baking soda, baking powder, cinnamon, allspice and salt in a medium bowl. Whisk to combine and set aside. In your electric mixer’s bowl, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time and beat well after each addition. With the mixer on low-speed add the flour mixture in two additions, mixing until just incorporated.

Fill the cupcake liners ¾ full. Bake until the cupcakes are golden and a toothpick come out clean, about 18-20 minutes. After about 10 minutes remove the cupcakes from the pan and place on a wire rack, brush with the coffee or espresso several times to get it really soaked in. Then let them cool completely.

To make the whip cream, place your mixer bowl in the fridge for 10 minutes. Then with the Wisk attachment, whip the cream on medium-low speed to start and gradually increase to high-speed. Sprinkle in the confectioners’ sugar gradually. Whip to stiff peaks.

Assembly: Put the whip cream carefully into a pastry bag fitted with a large star tip and frost the cupcakes. Sprinkle with the pumpkin pie spice and drizzle with caramel sauce. These will need to be stored in the refrigerator because of the whip cream.

*Pumpkin Puree:

To make your own pumpkin puree (and yes its worth it) you want to buy the small “Sugar” or “Pumpkin Pie” pumpkins. You cut off their tops and then cut in half and remove the seeds. You then place them on a baking sheet and bake them for 45 minutes at 350 F. Once they have cooled, peel off the skin and cut into chunks. Then place them in your food processor and puree. I found I needed to add quite a bit of water but that will depend on your pumpkins, just be sure to add a tablespoon at a time until you get the consistency you want.  You can use it immediately; store it in the fridge or the freezer. For more information and pictures check out the Pioneer woman’s site.

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