Tessa’s Recipe Rundown
Taste: Just like fall, just like your favorite seasonal coffee-shop drink. I love that these cupcakes are clearly a dessert yet not cloying.
Texture: The cakes are perfectly moist, the cream is light, and the caramel sticks to your lips.
Ease: I made my caramel sauce a day ahead of time (you could also use store-bought). Making the cakes a day ahead of time would be a time-saver too.
Appearance: Gorgeous.
Pros: The perfect cupcake version of that beloved autumn coffee drink.
Cons: None.
Would I make this again? Yes.
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The perfect version of the popular fall drink: Pumpkin Spice Latte Cupcakes!
There are some things that visually signify the start of the fall season. Green leaves being replaced by an array of dazzling reds, yellows, and browns. Apples, pears, grapes, pomegranates, pumpkins, butternut squash, cauliflower, sweet potatoes making their way into the markets. Fog rolling across the hillsides. Boots, scarves, and cardigans replacing flip flops and tank tops.
Unfortunately, living in the desert in Arizona we have virtually zero natural indicators of the fall season until it’s well into winter. All those things sound nice, glorious really, but that’s not how we Phoenicians can tell it’s autumn. We can tell it’s the start of the fall season when the chain stores put up massive Halloween, Thanksgiving, and Christmas product displays despite the fact that it’s still 100 degrees out. When it seems the only thing on television is endless games of football. When all of our midwest friends and family members start talking about some strange thing called snow. But best of all, when our favorites shops, cafes, and restaurants begin offering seasonal items like pumpkin spice lattes.
Pumpkin Spice Latte Cupcakes
Ingredients
For the 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-ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola or vegetable oil
- 3 large eggs
For the whipped cream:
- 2 1/4 cups heavy cream, chilled
- 1/4 cup confectioners’ sugar
For garnish:
- caramel sauce (I used half of this recipe)
- cinnamon
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, mix together the pumpkin, granulated sugar, brown sugar and oil on medium speed. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
- Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely.
For the frosting:
- Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
Gorgeous! Those cupcakes scream fall!
Can you post your caramel sauce? Cupcakes look amazing
I saw these on Annie's site as well – and recently posted a streusel muffin version! Your cupcakes look perfect :).
They look gorgeous, perfect for the season!
Clicking on the 'myfavorite' button…This has to be served, I am thinking next Saturday…Hmmm…or probably tomorrow?
My daughter would love these Tessa. Thank you.
Oh goodness, I think I might have to make these for a BBQ this sunday. That caramel sauce has my mouth watering!
So glad you enjoyed these 🙂
I love pumpkin spice lattes and these cupcakes look fabulous! I just pinned them on to my fall board. 🙂
Thanks Tracy 🙂
These sound really interesting! I've never had a pumpkin spice latte (I've never even heard of them!) and I don't think you can get pumpkin puree in a can here, so I'll just look at how lovely your pictures are!
You can make your own pumpkin puree (which is much better!) – http://thepioneerwoman.com/cooking/2008/10/make-y…
These pictures are making me fiend for cupcakes. Love them!
Fall is my favorite season, and pumpkin spice anything is usually a good sign that the season's here. These cupcakes look delicious!