Pumpkin Spiced Latte Cupcakes
Now that Halloween is well and truly over, I’m looking forward to Christmas! With Halloween in mind, from carving our pumpkins the other week I didn’t want to throw away and waste the leftovers. What better excuse than to bake them into some delicious cupcakes and mini cake?
Being inspired by the festive season upon us, I decided to go all out basic-white-girl; and make some Starbucks inspired pumpkin spiced latte cupcakes. Even though Halloween is now over, they’re still in season and available for you to get in stores. The spices and espresso gives a lovely warming feel, making them the perfect start to the festive seasons baking.
The recipe I used made 12 small cupcakes, with enough mix left to bake a small cake. I would suggest that if you just want to make the cupcakes to halve the mixture. Alternatively if you’d prefer this as a cake, the mix will just make a slightly larger one than pictured. So what are you waiting for? Turn on some festive tunes and get your bake on!
What You’ll Need
To bake pumpkin spiced latte cupcakes you will need:
340g Self-raising flour
3 tablespoons Freshly ground espresso
1 teaspoon Nutmeg
½ teaspoon Baking powder
1 teaspoon Ground cinnamon
A pinch of salt
1 teaspoon Ground cloves
130g Caster sugar
130g Brown sugar
400ml Pumpkin puree (see below)
230ml Vegetable oil
230ml Buttermilk (see below)
4 large eggs
Buttermilk: Combine 230ml of milk with 1 tablespoon of lemon juice. Leave to sit for five minutes before using.
Pumpkin puree: Using any pumpkin leftovers, you are aiming for 400ml of puree as an end result. Simply shop the pumpkin into cubes and boil until soft. Drain from water and use an electric blender to puree the pumpkin ready for the mix.
Start by pre-heating your oven to 200C. Line the cupcake tray with paper liners, or if using silicone moulds give them a slight brush over with oil or butter.
Begin by combining your dry ingredients. Mix the flour, espresso powder, baking powder, spices, and a pinch of salt.
In a separate bowl, mix together the pumpkin, sugars, buttermilk and oil. Once combined add the eggs one at a time, until folded in. On a slow speed begin to fold in the dry ingredients into the mix.
Fill your cupcake liners and a small cake tin (if any leftovers if you’ve used the full recipe). Bake for 15-20 minutes or until golden brown. Insert a metal skewer or small knife to check baked thoroughly through. This should come out clean.
For any toppings I usually use store bought vanilla frosting as it tends to be easier and more convenient. You could also use some whipped cream and caramel sauce to make it more like the seasonal drink itself. But be sure if using cream to keep in the fridge, though the cakes will go stale sooner.
I’d love to know if you give this recipe a go! Here’s to feeling festive.