Pumpkin Spice Latte Cupcakes 

By JASMYN BEMBOOM 

Staff Writer

Fall has officially arrived, and I found something tasty for the pumpkin spice lovers. It would make approximately 24 cupcakes. 

INGREDIENTS:

      Pumpkin Batter 

  • 1 ½ cup flour
  • 1 cup brown sugar (packed)
  • 3 ½ teaspoon pumpkin spice
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup pumpkin puree
  • ½ cup oil
  • 1 teaspoon vanilla extract

      Coffee Batter

  • 1 ½ cup flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup oil
  • ½ cup strongly brewed coffee (double coffee, medium- coarse grind, standard amount of water)
  • 1 teaspoon vanilla extract

     Cream Cheese Icing 

  • 8 ounce cream cheese brick
  • ½ cup butter
  • About 4 cups of powdered sugar

     Cold Brew Glaze

  • 4 tablespoons cold brew (ex: French Roast)
  • ¾ cup powdered sugar

INSTRUCTIONS:

      Step 1: Prepare pumpkin batter

  • Combine dry ingredients and stir together
  • Combine wet ingredients and stir together
  • Gently stir the wet ingredients into the dry ingredients, being careful to not overmix

     Step 2: Place cupcakes liners in the pan

     Step 3: Fill each liner ⅓ full with pumpkin batter

     Step 4: Fill each liner with ⅓ with coffee batter 

     Step 5: Place in oven at 350℉ for about 12 to 15 minutes

FINISHING: 

Once your cupcakes are all done and cooled, top it off with cream cheese frosting and drizzle the cold brew glaze over the frosting. For a final touch, dust the top with a little cinnamon. 

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