Enjoy these Pumpkin Latte Cupcakes that taste just like a Pumpkin Spice Latte from your favorite Barista!
This post was originally published on January 22, 2012
Believe it or not, I do not like coffee or anything with that flavor. It taste like dirt, makes my teeth feel dirty, and it makes my stomach hurt. I don’t event like the Frappuccino at Starbucks. But because Fall is here, which my favorite season, I wanted to make a “fall-ish” type of cupcake. The first thing that comes to mind with me when it comes to making sweet treats for the fall is pumpkin. So I wanted to figure out how to add some flare to them. Thankfully Annies Eats gave me a wonderful idea (excellent blog by the way). So I made her Pumpkin Spice Latte Cupcakes recipe and added a few ideas of my own.
I really enjoy other food blogs and what they are doing. At this time in my blogging phase, I love and appreciate the motivation and innovation that comes from other bloggers. It encourages me to think outside the box and taste and try different things that I can reconstruct. There are to blogs that I love going to three blogs right now. Those three blogs are Bakingdom, Annies Eats, and How Sweet It Is. These blogs give me inspiration, not just for starting a blog, but for wanting to take good pictures and create really good recipes. All three of those blogs are different. You won’t find a recipe from one of those blogs on the other. They are all wonderful. I just hope that one day I will be able to create and share good pictures and recipes like those three ladies do.
Recipe adapted from Annie Eats
- For the cupcakes:
- 2⅔ cups all-purpose flour
- 3 tbsp. espresso powder
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ⅛ tsp. grated nutmeg
- ⅛ tsp. allspice
- ⅛ tsp. ground ginger
- 1 tsp. salt
- 1 (15 oz.) can pumpkin puree
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola or vegetable oil
- 4 large eggs
- ¼ cup of hot coffee, for cupcake batter
- ⅛ cup coffee or espresso, for brushing
- Icing Ingredients:
- 3 cups of powdered sugar
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- pinch of salt
- 1 stick of unsalted butter
- Caramel Sauce
- Preheat the oven to 350 degrees
- In a medium bowl, add all dry ingredients and whisk together (flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and salt)
- In a separate bowl mix together pumpkin puree, sugar, brown sugar, vegetable oil, and one at a time, the eggs.
- Once the wet mixture is mixed well, slowly start to add the dry ingredients to the pumpkin batter. Mix all ingredients together thoroughly. Then add the hot coffee to the batter. It will become a little thin.
- Bake the cupcakes for 18-20 minutes or until your toothpick comes out clean. Once you take the cupcakes out of the oven, brush the cupcakes with the hot coffee 2 times. Make sure that the first coat completely absorbs before you add the second coat.
- Icing/ Assembly
- To make the icing, add all of the ingredients together (powdered sugar, cinnamon, vanilla extract, salt, and unsalted butter).
- Make sure that the cupcakes are completely cool before adding the icing. Once they are cooled, add the icing and drizzle with caramel sauce (use your preferred recipe or store-bought).