Monday, October 17, 2011

Pumpkin Spice Latte Cupcakes

 When I first saw these cupcakes on Annie's Eats, I knew that I had to make them for my bosses' upcoming birthday.  I work in a small office, so ever since I started baking more, I like to bring in cupcakes for people's birthdays. (I have to get rid of all these baked goods somewhere).  My bosses' are married and they both love coffee.  In fact, I had just seen a new container of pumpkin spice coffee on the counter in the office when I read about these cupcakes.  I deviated from Annie's original recipe to accommodate the time I had available and the ingredients I had in the pantry.  I also chose a cream cheese frosting rather than a whipped cream frosting.  I feel like pumpkin and cream cheese frosting go hand in hand and always feel like whipped cream frosting leaves something to be desired.  The cupcakes are interesting in flavor because to me they have both a subtle coffee flavor and a subtle pumpkin flavor.  People who don't like pumpkin enjoyed them and people who didn't like coffee also enjoyed these cupcakes.  It's really the best of both worlds.

Pumpkin Spice Latte Cupcakes adapted from Annie's Eats 
makes about 24 cupcakes (I got 24 regular and 6 mini)

2 2/3 cups all-purpose flour
6 packets Starbucks Via instant coffee (I used decaf) (it's about 3 full tablespoons)
1 1/2 tablespoons baking soda
1 1/2 tablespoons baking powder
1 tsp. ground cinnamon
1/4 tablespoon ground nutmeg
1/4 tablespoon ground cloves
1 (15 oz.) can pumpkin puree
1 cup granulated sugar
1 cup brown sugar
1 cup olive oil (you can use vegetable oil, olive oil is all that I had in my pantry)
4 eggs

Mix together olive oil, brown sugar, and granulated sugar.  Add in eggs one at a time.  Mix in the pumpkin puree.  Next add the cinnamon, cloves, nutmeg, baking powder and baking soda.  Then mix in the instant coffee.  Finally, add in the flour and mix until just combined.

Put 2 tablespoons of batter into prepared muffin tin.  Bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.  Cool completely and frost with cream cheese frosting.

Cream Cheese Buttercream
1 stick butter at room temperature
8 ounces cream cheese at room temperature
1 teaspoon vanilla
4 cups powdered sugar

Beat together cream cheese and butter until smooth.  Add in vanilla.  Slowly beat in the powdered sugar until smooth.  If you want a softer frosting,  add water 1 teaspoon at a time until desired consistency is achieved.

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