I have been eyeing this recipe since it was featured on Annie's Eats on September 6th. However, seeing as I was then in Scotland, and without my dear pumpkin, I had to wait.
I hate waiting.
Especially for pumpkin.
I have been away from Scotland for to weeks today, and I miss them all terribly already. I love being around family, but I'm kinda going through reverse culture shock.
It's weird here. I'll get used to it.
I made these late one night, while attempting to fight jet lag and not go to bed too early. It was the first thing I baked in my kitchen.
And they'll never even see it coming.
But that plan took a backseat, seeing as I was curious to find out if these lil' guys were as scrumptious baked up.
Share. Soak it all in. Love life a little.
Pumpkin Spice Latte Cupcakes
Makes: about 2 dozen cupcakes
2 2/3 cups all-purpose flour
3 tbsp. very finely ground coffee beans
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 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
½ cup coffee or espresso, for brushing
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
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, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. 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. 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. Store in an airtight container and refrigerate.
Listening to/watching: Happy Endings
Source: adapted from Annie's Eats, cake adapted from Williams Sonoma