Pumpkin Spice Latte Cupcakes {recipe}


Seriously.. this month has gone by FAST.. and what a busy week it has been (and is going to be).  I head back to Korea this weekend.  I can't wait to see my husband and give him a big hug and smooch.  And I can't wait for him to see how much Clara has grown just in the past month.  :)  Although there is one thing I'm not looking forward to... and that is a 14 hour flight.  Ew.


If you love pumpkin spice latte's.. and cupcakes (who doesn't?!), you'll be sure to love these little lovelies.  I saw this recipe and immediately had to try it out for myself.  The cupcake itself is very moist and delicious.  It has a good pumpkin flavor.. but I substituted instant coffee for the espresso powder, and it didn't seem like it had as much coffee flavor as I would have liked.  So if you decide you want to try this recipe, I would suggest using the espresso powder.  The whipped cream frosting is so light and airy.. just like you would have on top of a latte.  I like the fact that it's not overbearing so you can really taste the flavor of the cupcake.  Also, the drizzle of caramel on top is an absolute MUST.

I do hope you try this recipe out.  :)

Pumpkin Spice Latte Cupcakes
from Annie's Eats

  • 2 2/3 cup flour
  • 3 tbsp. espresso powder
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 tsp. salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup coffee or espresso, for brushing

    • 2 1/4 cup heavy cream, chilled
    • 1/4 cup powdered sugar 

      • Ground cinnamon
      • Caramel sauce
      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 with 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, blending until just mixed in.

      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.

      For the frosting, place the heavy cream in the bowl and beat with an electric mixer.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the powdered 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.

       P.S. - My banana bread recipe was featured for this weeks Tasty Tuesday on For the Love of Blogs.... um, how cool is that?

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