So I have to be honest, I have never had a Pumpkin Spice Latte from Starbucks, but really want to try one soon! I’ve heard great things about them, I’m guess I am too cheap and after seeing a post about making your own syrup for them, why spend the $4? In the meantime, I saw this recipe for Pumpkin Spice Latte Cupcakes. They looked delicious! I’ve been waiting for the right time to make them, when I could bring them somewhere or serve them to someone besides…myself. This past week, I roasted up a pie pumpkin and baked some cupcakes! A couple notes about them:
Texture: Perfectly moist and lightly dense – texture was great!
Flavor of cupcake: I expected a little more pumpkin flavor, but after reading some reviews on Annie’s blog, it seems that it had the perfect amount of flavor so that the coffee “latte” flavor wouldn’t be hidden. If you want a pumpkin cupcake, I suggest going elsewhere, this recipe is to make you feel like you’re drinking a Pumpkin Spice Latte. A touch of sweetness along with a touch of coffee flavor.
Flavor of frosting: I used a frosting that Kerry at Bakgirl put on her Pumpkin Spice Cupcakes. The cinnamon was a great addition to the buttercream frosting. It is a very sweet frosting, I added some cream cheese to the original recipe. Next time i would use less powdered sugar to tone down the sweetness and less milk to keep the consistency right. I would suggest using Annie’s frosting to get the real Pumpkin Spice Latte feel. That frosting is not the easiest to keep and take places in my experience, that is why I chose the buttercream, which actually overpowers the cupcakes a bit, but they’re still good!
Overall: They were excellent cupcakes. I would use a less overpowering frosting next time, but perfect dessert for a chilly fall day! If you love your Pumpkin Spice Latte’s, you’ll love these things! Wish I could share them with you!
1 1/2 cup all-purpose flour
1 1/2 T espresso powder (I used instant coffee granules)
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
Pinch of nutmeg
Pinch of ground cloves
1/2 tsp salt
7.5 oz pumpkin puree (half of 15 oz can)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
2 large eggs
1/4 cup coffee or espresso, for brushing
Preheat oven to 350. Get cupcake pan ready with liners. In medium bowl combine flour, espresso, baking soda, baking powered, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electronic mixer, blend together pumpkin, sugars and oil. Add eggs one at a time beating well after each addition. With mixture on low, add the flour in two additions, mixing until just incorporated.
Fill cupcake liners 3/4 full. Bake until toothpick inserted into center comes out clean 15-20 minutes. Transfer pan to rack and cool 10 minutes. Remove cupcakes and brush coffee/espresso two or three times allowing coat to soak before repeating. Cool completely.
Recipe from Annie’s Eats
Cinnamon-Vanilla Frosting – covers 12-16 cupcakes
1/4 c + 1 T butter, softened
1/4 cup shortening
1/4 cupish cream cheese, softened
1 tsp vanilla
Pinch of Salt
3 3/4 cup powdered sugar
1/4 cup milk
1/2 tsp cinnamon
Beat butter, shortening and cream cheese together until light and fluffy. Scrap down bowl. Add vanilla and salt and mix until incorporated. Add powdered sugar slowly scraping down sides after each addition. Add milk and mix at hight speed until light and fluffy. Add cinnamon and mix until thoroughly blended. Frost cupcakes!
Recipe from Bakegirl