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.