food

Pumpkin Spice Latte Cupcakes

You haven't tried a pumpkin spice latte until you've tried it as a cupcake.

food

Pumpkin Spice Latte Cupcakes

You haven't tried a pumpkin spice latte until you've tried it as a cupcake.

Ingredients

Pumpkin Spice Latte Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 300 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Salted caramel sauce to drizzle.
  • 2 tablespoons maple syrup
  • 2 tablespoons pumpkin spice (see notes on how to make your own)
  • 4 tablespoons pumpkin puree (see notes on how to make your own)

Frosting

  • 600 milliliters whipping cream (at least 35 percent fat content)
  • 3 tablespoons mascarpone
  • 2 tablespoons dulce de leche (optional)
  • 1 teaspoon vanilla extract

Steps

Pumpkin Spice Latte Cupcakes

  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven.
  2. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  4. Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add milk, eggs, yogurt, oil, maple syrup, pumpkin spice, pumpkin puree and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.

Frosting

  1. While the cupcakes are baking and cooling, prepare you frosting by adding cream to a large mixing bowl. Whip on high speed using a hand mixer until you reach soft peaks.
  2. Add the mascarpone and dulce de leche and continue whipping to stiff peaks.
  3. Set aside in the fridge until right before you're ready to frost.
  4. To finish off the cupcakes, fit the end of a piping bag with a Wilton 1M tip and frost in a swirl.
  5. Drizzle with salted caramel sauce and pumpkin spice.