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Pumpkin Caramel Latte Cupcake
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
These Pumpkin Caramel Latte Cupcakes combine two of fall's most popular flavors in easy pumpkin cupcakes.
Ingredients
Cupcake Ingredients:
1 1/3
C
flour
2
tsp
dark roasted instant coffee
1
tsp
baking powder
1
tsp
baking soda
1/2
tsp
salt
1/2
tsp
cinnamon
1/4
tsp
ground nutmeg
1/4
tsp
of ground cloves
1
C
canned pumpkin
1/2
C
sugar
1/2
C
light brown sugar
,
packed
1/2
C
canola oil
2
large eggs
,
room temp
Cinnamon Frosting Ingredients:
1
C
unsalted sweet cream butter
,
softened
4
C
powdered sugar
1
tsp
vanilla
5-6
tbsp
heavy whipping cream
1
tbsp
ground cinnamon
1
disposable piping bag with large star tip
Caramel sauce for drizzle
Instructions
Cupcake Directions :
Preheat oven to 350 degrees.
Line your cupcake pan with cupcake liners and set aside.
In a large bowl, whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together.
In a standing mixer, cream together the pumpkin, brown sugar, sugar and the canola oil until combined.
Add the eggs, one at a time, beating after each addition.
Gradually mix in the flour mixture one cup at a time, blending in after each addition.
Spoon the batter into the lined baking cups, filling each about 3/4
Bake for 22 minutes.
Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Directions Cinnamon Frosting:
Using a standing mixer, mix together the butter, powdered sugar, vanilla, heavy whipping cream and cinnamon until combined and smooth
Scoop frosting into piping bag
Frost the cooled cupcakes and drizzle with caramel sauce
Enjoy!
Author:
Laura