Pumpkin Spice Latte Cupcakes
Yes, I’ll admit it, these were inspired by everyone’s favorite fall beverage at Starbucks- the Pumpkin Spice Latte. I’m not a huge fan of flavored coffee, I prefer a nice bold cup of joe with just hint of cream, but I love a sweet treat to go with it. When fall arrives, I can’t wait to make my first batch of pumpkin muffins, but this time I thought I’d try a new recipe.
The ingredients that really make this recipe are the pumpkin, the espresso coffee (both brewed and powder) and the spices.
Pre-heat the oven to 350 degrees. This is a great recipe to make in the morning and just use any leftover coffee you may have. If you don’t have any coffee brewed, you’ll want to go ahead and get some going b/c you’ll need it to be cooled for the recipe (to speed up the cooling you can put 1/2 cup in the freezer for awhile, just don’t forget about it. Also, place a metal bowl in your freezer while you prepare the cupcake batter so it will be well chilled when you are ready to make the frosting.
1 1/2 cups whole wheat flour
1 1/2 cups all purpose white flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 Tbsp espresso powder (instant coffee NOT brewed)
1/4 tsp salt
1/2 cup of sugar
1 cup canned pumpkin
1/2 cup brewed and cooled expresso coffee
1/4 cup coconut oil (liquid) – I use coconut oil in most of my recipes, you can sub canola oil or softened butter
2 Tbsp Whole Milk
Whisk together the dry ingredients in one bowl and then the wet ingredients in another. Combine both together and mix just until combined.
Line a muffin tin with paper muffin cups or if you don’t have any available you can grease the tin with butter or oil. Fill each of the muffin cups about 3/4 full with the cupcake batter.
Place the cupcakes in the oven to bake for twenty minutes and then remove promptly and cool. While the cupcakes are baking and cooling you can pull together the frosting.
2 cups heavy whipping cream
1 stick of butter (I prefer unsalted, but you can use either)
2 cups powdered sugar
2 tsp vanilla
2 tsp cinnamon
In the chilled metal bowl, beat 1 1/2 cups of the heavy whipping cream until stiff peaks form (approx 1-2 minutes). Put the whip cream back into the fridge. In another bowl, cream together on low the butter, vanilla, cinnamon and remaining 1/2 cup of heavy whipping cream. Slowly add in the powdered sugar in small amounts. Once you’ve added all the powdered sugar, turn the mixer to high and beat until you have achieved a good frosting consistency. Remove the whipped cream from the fridge and fold it into the frosting just until combined.
Once the cupcakes are cool, you can frost with a frosting bag and decorator tip or you can just spread the frosting on with a spatula. Once frosted, I gave one out to test to both my kids and my husband. I knew I had a hit on my hands when the all came back looking for “just one more.”
- 1½ cups whole wheat flour
- 1½ cups all purpose white flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 2 Tbsp espresso powder (instant coffee NOT brewed)
- ¼ tsp salt
- ½ cup of sugar
- 1 cup canned pumpkin
- ½ cup brewed expresso coffee
- ¼ cup coconut oil (liquid)
- 2 eggs
- 2 Tbsp Whole Milk
- For the Frosting:
- 2 cups heavy whipping cream
- 1 stick of butter (I prefer unsalted, but you can use either)
- 2 cups powdered sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- Preheat the oven to 350 degrees
- Brew enough coffee to give you ½ cup for the recipe
- Put a metal bowl in the freezer in preparation for making the frosting
- Mix together your dry ingredients in a bowl with a whisk
- Mix together your wet ingredients in a separate bowl and make sure they are well combined
- Add the dry and wet ingredients together until just blended
- Fill muffin cups ¾ of the way full with the cupcake mixture
- Place in the pre-heated oven and back for 20 minutes
- While the cupcakes are baking, prepare the frosting as follows:
- Remove the metal bowl from the freezer and add in 1½ cups heavy whipping cream
- Beat the cream using a standing or hand held electric mixer until it forms stiff peaks (about 1-2 minutes)
- Put the whip cream back in the fridge while you make the rest of the frosting
- In another bowl, cream together with an electric mixer on low the butter, the remaining ½ cup of cream, the vanilla and cinnamon. Slowly add in the powdered sugar a little bit at a time.
- Once the ingredients are fully combined, turn the mixer to high and beat until it reaches a nice light frosting consistency
- Remove the whip cream prepared earlier from the fridge and fold into the frosting. Don't over mix.
- Once cupcakes are cool, you can use a frosting bag and decorating tip for fancier cupcakes or just spread the frosting on with a spatula.