Pumpkin Spice Latte Cupcakes

Yes, you read that title correctly…Pumpkin Spice Latte Cupcakes! I’m sure that I speak for most of you when I say that my absolutely favorite part of fall is consuming as much pumpkin as possible. You can probably imagine my reaction when I found this recipe on Clockwork Lemon…I think my heart literally skipped a beat. I immediately ran to my pantry to see if I had all of the ingredients to make theses delicious treats and of course I was only missing one thing….pumpkin! How does that even happen?!?! Anyway, I made a quick trip to Publix and got to baking.

So here’s the recipe

Pumpkin Spice Latte Cupcakes

Cupcakes

3 cups flour

2 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp all spice

1 tsp salt

1 cup butter

1 cup white sugar

1/2 cup brown sugar

4 large eggs

1 3/4 cup pumpkin (15 ounce can)

4.5 TBSP instant coffee powder

1/4 cup milk

Quick Vanilla Buttercream Frosting <– click link for recipe

1. Preheat the oven to 350 and line 24 cupcake tins with muffin papers.

2. Whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.

3. In a separate bowl cream the butter and sugars together until fluffy. Beat in the eggs one at a time scraping down the bowl after each addition.

4. In another bowl stir together the pumpkin, coffee powder, and milk until combined.

5. With the mixture on low, add one third of the flour mixture into the butter mixture followed by half of the pumpkin mixture. Stir until barely combined and then add another third of the flour mixture followed by the remaining pumpkin mixture. Finish by adding the remaining flour and stir until ingredients are incorporated. Be careful not to over-mix.

6. Divide up the batter between 24 cupcake tins. Bake at 350 for 20-25 minutes until a toothpick comes out clean. Allow to cool on a wire rack before icing.

7. Ice with whipped vanilla butter cream and top with cinnamon. Drizzle with salted caramel sauce.

The directions on how to make these cupcakes were pretty straight forward. We received a Kitchen Aid mixer for a wedding gift (Thanks Allison!!) and it has made baking a million times easier. If you don’t have a Kitchen Aid mixer I highly suggest purchasing one, you won’t regret it 🙂

Here’s the first batch going into the oven:

How cute of these cupcake liners?!?! I found them at Hobby Lobby last weekend and couldn’t wait to use them. Don’t mind the blue paint on my hand, I was spray painting a vase earlier and I’m obviously not the neatest spray painter around…

While the second batch of cupcakes were cooking I made the buttercream frosting (link to the frosting recipe is listed above). I bought a container of frosting from Publix when I was picking up the pumpkin, but I thought that it tasted too processed/fake. I definitely prefer homemade frosting. Anyway, I mixed some up real quick and then put it in a Ziploc, cut the corner of the bag and started icing the cupcakes.

At this point, I just needed to add the salted caramel on top. I used some store bought Hershey’s Caramel topping and mixed it with a little bit of sea salt. I poured about 1/4 of the jar in a bowl and used a spoon to drizzle the caramel on top. I finished it off with a little bit of cinnamon and they were ready to eat!

I gave two cupcakes to my parents and my mom stored them in the cutest jar ever! I may have to steal “borrow” this from her 😉

I ended up asking my husband to take these to work so that I wouldn’t eat the entire batch. He came home today and said that they were a big hit!

I hope some of you decide to make these because they are DELISH!! Let me know what you all think of them.

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