Pumpkin Spice Latte Cupcakes w/ Chocolate Cinammon Buttercream

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Woo! That title is a mouthful, but so are these cupcakes! I decided to get a little experimental and it turned out to be a great idea. These cakes are absolutely devine and this light, flavorful frosting is the perfect match. I changed both of the original recipes, but the cake recipe came from Annie’s Eats and the base for the frosting recipe came from Food Network. These are a great holiday treat, with all of the seasonal spices that makes you need just one more bite.

Why do I bother to make my own frosting? I do it to avoid all of the unnecessary ingredients that are harmful to our health. Look at this list of ingredients for

Duncan Hines Creamy Home-Style Milk Chocolate Frosting: Sugar, Water, Vegetable Oil Shortening (Partially Hydrogenated Soybean and Cottonseed Oils, Mono- and Diglycerides, Polysorbate 60), Corn Syrup, Cocoa Powder Processed with Alkali. Contains 2% Or Less Of: Corn Starch, Salt, Nonfat Dry Milk, Cream Powder (Cream, Nonfat Milk, Soy Lecithin), Preservatives (Potassium Sorbate), Citric Acid, Sodium Acid Pyrophosphate, Sodium Citrate, Natural and Artificial Flavors, Lactic Acid.

No thanks! I think I’ll stick to this version with 6 ingredients 🙂

Ingredients:

Cupcakes

  • 2 2/3 cup flour
  • 3 tbsp espresso powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • heaping 1/2 tsp grated nutmeg
  • heaping 1/2 tsp ground cloves
  • 1 tsp salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs
  • 1/2 cup coffee or espresso for brushing

Frosting

  • 3 cups confectioners’ sugar
  • 1 cup butter (room temperature)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream
  • 1 1/2 teaspoon cocoa powder
  • 1 1/2 teaspoon ground cinnamon

Instructions:

1. To make 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, clove and salt. Stir together and set aside. In the bowl of an electric mixer, mix together the pumpkin, sugars, and oil. Add eggs one at a time, beating well after each addition. With the mixer at low speed, add the flour mixture in two additions, mixing just until incorporated.

2. Fill the cupcake liners about 3/4 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, the remove the cupcakes from the pans. While the cupcakes are still warm, brush them 2-3 times with espresso or coffee, allowing the first coat to soak in before repeating. Let cool completely.

3. To make frosting, in your electric mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

4. Add vanilla, spices and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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