Quite possibly my new favorite thing about fall, are these Pumpkin Spice Latte Cupcakes!
If you’re a pumpkin fan, a cream cheese frosting fan, you will absolutely, positively, without any doubt adore these cupcakes.
I’m a huge fan of the ever popular PSL (Pumpkin Spice Latte) from Starbucks! I tried one for the first time the other week and have fallen in LOVE! For some reason the ‘pumpkin’ was putting me off. Im a little embarrassed to admit but I’ve never baked with pumpkin before so the thought of a pumpkin flavoured drink didn’t sound too tempting….BUT I caved in and I’m so glad I did!
These cupcakes are slightly-spiced and piled high with cream cheese frosting and drizzled with caramel sauce.
Pumpkin Spiced Latte Cupcakes
2017-10-31 03:49:47
Serves 12
Quite possibly my new favorite thing about fall, Pumpkin Spice Latte Cupcakes!
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 30 min
Nutrition Facts
Serving Size
177g
Servings
12
Amount Per Serving
Calories 613
Calories from Fat 321
% Daily Value *
Total Fat 36g
56%
Saturated Fat 16g
82%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 104mg
35%
Sodium 271mg
11%
Total Carbohydrates 65g
22%
Dietary Fiber 1g
6%
Sugars 35g
Protein 8g
Vitamin A
34%
Vitamin C
1%
Calcium
15%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 300 milliliters of milk
- 125 milliliters vegetable oil
- 125 grams unsalted butter, softened
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- Salted caramel sauce to drizzle.
- 2 tablespoons maple syrup
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp all spice
- 1 tsp ground nutmeg
- 4 tablespoons pumpkin puree
- Cream Cheese Buttercream
- 100g very soft butter
- 100g icing sugar
- 200g full fat cream cheese
Instructions
- Preheat the oven to 180C (356F). Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt and mix for a couple minutes. Add the softened butter and mix until it resembles a fine breadcrumb texture.
- Next, add milk, eggs, yogurt, oil, maple syrup, spices, pumpkin puree and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients slowly until all is combined . Scrape down the bowl and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way and drizzle a teaspoon of caramel on top of the batter. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before icing.
- While the cupcakes are cooling, prepare you buttercream by adding the cream cheese and butter, mix until combined. slowly add the icing sugar and beat for 5 mins until the mixture looks light and fluffy.
- To finish off the cupcakes fit the end of a piping bag with a Wilton swirl tip and ice in a swirl. Drizzle with salted caramel sauce and a sprinkle of cinnamon spice.
Forever Baking . . . http://www.foreverbaking.co.uk/
No Comments