Day 113 – Pumpkin Spice Latte Cupcakes

21 Nov

You know, I’m always up for a cupcake based on a popular beverage.  Especially if said beverage is a holiday one that contains coffee.  Sign.  Me.  Up.

So, there was no resisting these Pumpkin Spice Latte Cupcakes (recipe below from Annie’s Eats).  Enjoy today’s tip video and today’s book: The Horse Whisperer by Nicholas Evans, while you dig into these yummy cupcakes!

Now, enjoy your coffee fix for today!

Pumpkin-cupcake     Mini Pumpkin-cupcake

The cupcakes are very moist and dense.  Cake has a strong pumpkin flavor. The minis are sweeter than the full-size.


Whipped topping is quick and easy. It’s soft and fluffy, easy to pipe.  Slightly sweeter than whipped cream with just that small addition of powdered sugar.

PSL-cupcake     Mini-PSL-cupcake

Together this cupcake is way tastier than I was expecting! The sweetness of the frosting with the spicy simplicity of the cupcake and just that touch of darkness from the caramel. Yum! Very much like a pumpkin spice latte, but (dare I say) better. I’m not always a huge pumpkin spice latte fan, but this is a cross between that and a pumpkin pie with whipped cream!


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3 (whipped cream is super easy, caramel…not so much)
  • TOTAL: 18.5


Pumpkin Spice Latte Cupcakes (recipe from Annie’s Eats)

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
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

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To finish: 
Ground cinnamon

Caramel sauce

For directions visit Annie’s Eats.

*Tomorrow: Mini Carrot Cupcakes*

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