I love coffee. Strike that- I love good coffee. There is not much worse than a bad cup of coffee. Well, maybe a bad piece of cake, or a bad cupcake- you know what I mean.
I love Starbucks coffee- usually. I can’t stomach the super strong menu options on their own, but when they’re mixed in with all sorts of flavours to make a cup of deliciousness, I’m in love. Starbucks has been an adult acquired taste of mine, but “so much is wasted on the youth”, it’s nice to have something to love as an adult!
The Pumpkin Spice Latte is something that Starbucks chose to release early this year, while it’s still summer, and as much as I tried to resist the pumpkin call until it was truly fall, I couldn’t do it! I’ve had far too many of them already this year.
Since I love PSL so much, I knew I had to make it into cupcake form! I know that not everyone likes coffee flavouring, so with this recipe, you can easily leave the espresso powder out, or if desired, you can add more to make the flavour stronger. The magic is in the pumpkin spice! Combining nutmeg, cloves and cinnamon gives the pumpkin it’s wonderfully fall-like flavouring. They are delicious!
Start out the most beautiful season properly, and get prepared with pumpkin and spices, so when we actually have the equinox, you’ll be ready to bake up a batch of fresh pumpkin spice latte cupcakes!
Pumpkin Spice Latte Cupcakes
- 1 1/3 cup all purpose flour (160 grams)
- 1 1/2 tablespoons espresso powder (6 grams)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon baking powder (5 grams)
- 1/2 teaspoon salt (3 grams)
- 1/2 teaspoon cinnamon (2 grams)
- pinch of nutmeg
- pinch of ground cloves
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (90 grams)
- 1/2 cup vegetable oil (120 milliliters)
- 8 oz pumpkin puree
- 2 eggs (4 ounces)
- 2 cups whipping cream (480 milliliters)
- 1/4 cup icing sugar (25 grams)
- Preheat oven 350F. Line cupcake pan with cupcake liners.
- In bowl of a stand mixer fitted with the paddle attachment, combine the sugars, pumpkin, oil and eggs. Mix until blended.
- In a separate medium sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and espresso powder. Mix until combined.
- Add flour mixture to the pumpkin mixture and mix on low speed until the batter is smooth.
- Using a large cookie scoop, cupcake liners 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely on a wire rack.
- Whip cream in the bowl of a stand mixer until stiff. Add the icing sugar and continue to whip until the sugar is mixed in.
- Place whipping cream into a piping bag fitted with a large star tip and pipe a simple swirl onto the top of the cupcake. Finish with caramel sauce.
- These cupcakes can be eaten immediately, or kept in a sealed container in the fridge for 2-3 days.