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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes
2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 oz.) can pumpkin puree
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola (or vegetable) oil
4 large eggs, at room temperature
1/2 cup coffee or espresso, for brushing
Whipped Cream
2 1/4 cups heavy cream, chilled
1/4 cup confectioners’ sugar
Garnish
Ground cinnamon
Caramel sauce
Preheat oven to 350 F. Line cupcake pans with paper liners.
Whisk the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, both sugars and the oil. Beat on medium-low speed until well incorporated and smooth. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in 2 additions, beating just until incorporated.
Divide the batter evenly among the liners, filling each about 3/4-full. Bake for 18-22 minutes, or until the tops of the cupcakes spring back when lightly pressed, and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cupcakes cool for 5-10 minutes before removing them to the rack. While they're still warm, brush the cupcakes several times with the coffee (or espresso). Let each coat soak in before applying the next. Cool the cupcakes completely.
To make the whipped cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat, gradually increasing the speed to medium-high, and adding the sugar a little at a time. Beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a decorative tip and pipe onto the cooled cupcakes. Sprinkle with ground cinnamon and top with caramel sauce before serving. Store the cupcakes in an airtight container in the refrigerator (allow the cupcakes to sit at room temperature for about 20-30 minutes before serving).
Makes about 24 cupcakes
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PUMPKIN SPICE LATTE CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes
2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 oz.) can pumpkin puree
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola (or vegetable) oil
4 large eggs, at room temperature
1/2 cup coffee or espresso, for brushing
Whipped Cream
2 1/4 cups heavy cream, chilled
1/4 cup confectioners’ sugar
Garnish
Ground cinnamon
Caramel sauce
Preheat oven to 350 F. Line cupcake pans with paper liners.
Whisk the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, both sugars and the oil. Beat on medium-low speed until well incorporated and smooth. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in 2 additions, beating just until incorporated.
Divide the batter evenly among the liners, filling each about 3/4-full. Bake for 18-22 minutes, or until the tops of the cupcakes spring back when lightly pressed, and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cupcakes cool for 5-10 minutes before removing them to the rack. While they're still warm, brush the cupcakes several times with the coffee (or espresso). Let each coat soak in before applying the next. Cool the cupcakes completely.
To make the whipped cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat, gradually increasing the speed to medium-high, and adding the sugar a little at a time. Beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a decorative tip and pipe onto the cooled cupcakes. Sprinkle with ground cinnamon and top with caramel sauce before serving. Store the cupcakes in an airtight container in the refrigerator (allow the cupcakes to sit at room temperature for about 20-30 minutes before serving).
Makes about 24 cupcakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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