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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes.


For the cakes

  • 250gr. self-raising flour, shifted
  • 260gr. pumpkin puree
  • 125gr. butter, room temp.
  • 120ml. milk
  • 200gr. sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 1tbsp espresso powder
  • 1tsp pumpkin spice mix (see above)


For the frosting

  • 100gr. butter
  • 200gr. cream cheese
  • 300gr. icing sugar, shifted
  • 1tsp. vanilla extract
  • 1tsp espresso powder


For the cinnamon crumbs

  • 50gr. brown sugar
  • 60gr. all purpose flour
  • 60gr. butter, melted
  • 1tsp cinnamon


For the pumpkin spice mix, combine:

  • 2tbsp cinnamon
  • 1tbsp ginger
  • 2tsp nutmeg
  • 1tsp clove
  • 1tsp white pepper


The cakes

  1. Preheat the oven, 170 °C.
  2. In a medium sized bowl, combine the flour, espresso powder and pumpkin spice mix.
  3. In a large bowl, mix the butter and sugar using a hand or a food mixer.
  4. Add the eggs, one at the time.
  5. Add the milk and the pumpkin puree.
  6. Add the flour mix gradually.
  7. Fill baking cups 2/3 full and bake for 18–20 minutes. Check by inserting a toothpick in the center of a cupcake. If it comes out clean, your cupcakes are ready.
  8. Wait til they cool down before decorating with the frosting.


The frosting

  1. Mix the butter and cream cheese in a large bowl using a hand or food mixer.
  2. Add the vanilla extract and espresso powder.
  3. Add the icing sugar gradually.
Cinnamon crumbs
Cinnamon Crumbs


The cinnamon crumbs

  1. Mix all the ingredients together and spread the mixture evenly on a baking paper covered tray.
  2. Bake for about 10-15 minutes, till it turns golden and crispy.
  3. Decorate your cupcakes.


Pumpkin spice latte cupcakes

Pumpkin spice latte cupcakes

Pumpkin Spice Latte Cupcakes


Published in Sweet Tooth


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