Who doesn’t love pumpkin spice lattes? So when I saw this recipe for that in cupcake form, I knew I needed to give them a shot. They did not disappoint and were surprisingly close to the flavors I’m used to in the latte form. So give them a try and enjoy!
Pumpkin Spice Latte Cupcakes (credit to Annie’s Eats)
Yield: about 2 dozen cupcakes
For the whipped cream:
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. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make 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.
Source: cake adapted from Williams Sonoma
Some of my notes:
- I cut this recipe in half because I didn’t want that many cupcakes. It seemed to work out just fine.
- I had a hard time with the carmel sauce. The first time I made it, I started to stir too soon and I got chunks of sugar that just wouldn’t melt. I threw it out. The second time, once I added the cream the sugar solidified again and I was about to give up. Instead I put it back on the heat and got it to melt into a smooth sauce. I’m not sure what the trick is here, but don’t give up and try again if the first batch goes wrong.