Pumpkin Spice Latte Cupcakes Recipes

PUMPKIN SPICE LATTE CUPCAKES

Pumpkin Spice Latte Cupcakes image

Spice up your next batch of cupcakes with our Pumpkin Spice Latte Cupcakes recipe. Not only will you love the taste of Pumpkin Spice Latte Cupcakes, but the aroma is absolutely heavenly. Try something different today, and turn your favorite beverage into Pumpkin Spice Latte Cupcakes!

Provided by My Food and Family

Categories Recipes

Time 1h32m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 TASSIMO GEVALIA Pumpkin Spice Latte
1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 tsp. ground cinnamon

Steps:

Heat oven to 350ºF.
Prepare latte T DISC in mug, then use same mug to prepare espresso T DISC. Pour into liquid measuring cup. Add enough water to equal measure of water listed on cake mix package. Refrigerate 15 min.
Prepare cake batter as directed on package, substituting coffee mixture for the water. Spoon into 24 paper-lined muffin cups.
Bake 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Add cinnamon; mix well. Spread over cupcakes.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 27 g, Protein 2 g

PUMPKIN SPICE LATTE CUPCAKES

Pumpkin Spice Latte Cupcakes image

A totally Annie's Eats (blog) recipe. The reviews were hands down a great recipe, here: http://www.annies-eats.com/2011/09/06/pumpkin-spice-latte-cupcakes/

Provided by gailanng

Categories Dessert

Time 43m

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola oil or 1 cup vegetable oil
4 large eggs
1/2 cup coffee or 1/2 cup espresso, for brushing
ground cinnamon
caramel sauce (purchased or homemade)

Steps:

To make the cupcakes, preheat the oven to 350°F
Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners' sugar gradually. Whip until stiff peaks form, being careful not to over-beat.
Frost the tops of the cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Nutrition Facts : Calories 216, Fat 10, SaturatedFat 1, Cholesterol 31, Sodium 247.2, Carbohydrate 29.5, Fiber 0.5, Sugar 17.5, Protein 2.7

PUMPKIN SPICE CUPCAKES

Pumpkin Spice Cupcakes image

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.

Provided by Javaru

Categories Fruits and Vegetables Vegetables Squash

Time 1h40m

Yield 24

Number Of Ingredients 20

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2 eggs, room temperature
¾ cup milk
1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g

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