Pumpkin Spiced Latte Cupcakes
About the bake
These pumpkin cupcakes are a great autumn treat and perfect for Halloween parties. We think you'll love making these Pumpkin Spiced Latte Cupcakes because they are flavoured with coffee extract, warming cinnamon and sweet pumpkin.
Method
Step 1
Preheat your oven to 180°C (gas mark 4) and line a cupcake tin with 12 cupcake cases.
Step 2
Place the flour, sugar, baking powder, coffee extract, cinnamon and butter in a large bowl and beat together until you get a sandy consistency. Slowly pour in the milk whilst still beating until well mixed.
Ingredients for this step
- Allinson's Plain White Flour (120g)
- Billington's Unrefined Golden Caster Sugar (140g)
- Baking powder (1 tsp)
- Cinnamon (1/2 tsp)
- Unsalted butter (softened) (40g)
- Milk (whole) (120ml)
Step 3
Add the eggs, still mixing until the mixture is smooth and evenly mixed. Next stir in the pumpkin purée until just combined.
Ingredients for this step
- Medium free range egg(s) (lightly beaten) (2)
- Pumpkin purée (tinned) (200g)
Step 4
Add the mixture to the cupcake cases until they are 2/3 full then place in the oven and bake for about 20 minutes until a skewer placed in the centre comes out clean. Remove from the oven and leave to cool before transferring them to a wire rack to cool completely.
Step 5
Whilst the cupcakes are cooling, make small holes in the top of the cupcakes with a skewer and brush a few layer of the brewed coffee over the top of each cupcake allowing the liquid to soak in. Leave the cupcakes to continue cooling before decorating.
Step 6
To make the cream cheese frosting, beat together the icing sugar and butter then add the cream cheese and beat until light and fluffy. Use piping bag and star nozzle to pipe the frosting onto the cupcakes.
Ingredients for this step
- Silver Spoon Icing Sugar (300g)
- Unsalted butter (softened) (40g)
- Cream cheese (125g)
- Ground cinnamon (To dust)
Step 7
Finish with a sprinkling of ground cinnamon and insert half a cinnamon stick into the frosting for decoration. Store in an airtight container and consume within 3-4 days.
Ingredients
For the Cupcakes
- 120gAllinson's Plain White Flour
- 140gBillington's Unrefined Golden Caster Sugar
- 1 tspBaking powder
- 1/2 tspCinnamon
- 40gUnsalted butter (softened)
- 120mlMilk (whole)
- 2Medium free range egg(s) (lightly beaten)
- 200gPumpkin purée (tinned)
- 4 tbspStrong brewed coffee (for brushing)
- 1 tspNielsen-massey coffee extract
For the Cream Cheese Frosting
- 300gSilver Spoon Icing Sugar
- 50gUnsalted butter (softened)
- 125gCream cheese
- To dustGround cinnamon
- 6Cinnamon sticks (halved for decoration)
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