Pumpkin Spice Latte Cupcakes
Fall season has arrived, and we have the perfect treat for the pumpkin spice lovers! Here we have a tasty Pumpkin Spice Latte Cupcake with a delicious cream cheese icing! Pair this with your favourite coffee for a delightful snack!
Makes approximately 24 cupcakes.
INGREDIENTS
Pumpkin Batter
- 180 grams flour
- 200 grams light brown sugar (packed)
- 3 1/2 teaspoons pumpkin spice
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 225 grams pumpkin puree
- 120 grams vegetable oil
- 1 teaspoon vanilla extract
Coffee Batter
- 180 grams flour
- 200 grams caster sugar
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 120 grams vegetable oil
- 190 grams strongly brewed coffee
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 8 ounces cream cheese brick
- 110 grams butter
- 480 grams icing sugar
Cold Brew Glaze
- 4 tablespoons cold brew (we used our French Roast)
- 75 grams icing 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 cupcake liners in the pan.
Step 3: Fill each liner 1/3 full with pumpkin batter.
Step 4: Fill each liner 1/3 with coffee batter.
Step 5: Bake for 12-15 minutes 180oC/fan, 160oC gas 4
FINISHING
After the cupcakes have cooled, top with cream cheese frosting and drizzle the cold brew glaze over the frosting. For a final touch, dust the tops with a little cinnamon.
