Add your dry ingredients to a cute mixing bowl like this. Then mix it together until well blended, with a fork or a whisk.
When the wet ingredients are well blended slowly mix your dry ingredents into the mixture. It'll look like pumpkin pie mix. It will probably smell like that too. It's a good kitchen smell. Very inviting. I speak from experience since I have six children.
Fill up your adorable muffin liners. The trick to getting the perfect cupcake is to use a scoop. That way all of your cupcakes are a uniform size. If you don't have one use your tablespoon. Each cupcake is 3 tablespoons of the batter. That's a free tip I'm sharing with you today. You're welcome.
Bake at 350 degrees for 18-22 minutes. Stick a toothpick in the the center of one of them and if it comes out clean it's done! They'll all look exactly the same. See?
While your cupcakes are baking go ahead and brew some coffee or espresso. If you're a coffee lover this part is crucial. While the cupcakes are still warm slather the coffee on top of the cupcakes. The coffee will soak right in. You can kind of taste it through the screen can't you?
While your cupcakes are cooling make your frosting. This is really easy. Unfortunately I forgot the photos. I was too excited to get these cupcakes frosted and eaten. It was hard to hold myself back. Using heavy whipping cream, powdered sugar, and your mixer whip up the cream on high until it forms stiff peaks. Then frost your cupcakes. Sprinkle those gorgeous cupcakes with a little cinnamon and then drizzle them with some caramel sauce.
Pumpkin Spice Latte Cupcakes
Yield: about 30 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
15 ounces pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup 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
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, 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. 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.
To make 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.
Recipe courtesy of Annie’s Eats