Description
Moist Pumpkin Cupcakes that taste just like a latte! These Pumpkin Spice Latte Cupcakes are absolutely perfect the Fall!
Ingredients
Scale
- 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. allspice
- 1/8 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
- ΒΌ cup of hot coffee, for cupcake batter
- 1/8 cup coffee or espresso, for brushing
- Icing Ingredients:
- 3 cups of powdered sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- pinch of salt
- 1 stick of unsalted butter
- Garnish:
- Caramel Sauce
Instructions
- 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).
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert