Pumpkin Snickerdoodle Latte Cupcakes

Pumpkin Snickerdoodle Latte Cupcakes

5 Stars (2 Reviews)

Yield: 24 cupcakes

prep time: 30

cook time: 20

total time: 50

These individual portions make for just the perfect fall treat, and would be a fun Thanksgiving dessert, too!

Ingredients

for the spiced pumpkin espresso cupcakes:
2-1/3 c. all-purpose flour
1 c. white whole wheat flour or just use 1 c. additional all-purpose flour
2 c. sugar
3 T. espresso powder
1 tsp. kosher salt
2 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
1.5 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cloves
4 large eggs
1 15- oz. can pumpkin puree not pre-spiced
1 c. unsalted butter melted
2 tsp. pure vanilla extract
for the cream cheese frosting:
16 oz. cream cheese at room temperature
1 c. unsalted butter at room temperature
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
6 c. powdered sugar sifted
for the finishing touches:
1 tsp. ground cinnamon
2 T. sugar
24 chocolate covered coffee beans

Instructions

for the spiced pumpkin espresso cupcakes:

Preheat oven to 350° F. Line 2 standard muffin tins with 24 paper baking liners. Set aside.
In a medium bowl, sift together the flours, sugar, espresso powder, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened. Divide batter between the 24 prepared cups.
Bake for 18-20 minutes, or just until a wooden toothpick inserted into centers of the cupcakes comes out clean. Do not overbake. Remove from pan to a wire rack to cool completely.

for the cream cheese frosting:

Using an electric mixer, beat cream cheese until completely smooth and creamy. Add butter and beat again for another minute or two, until the mixture is light and fluffy. Add vanilla and cinnamon and beat just to combine. Slowly add powdered sugar, one cup at a time, beating well after each addition.
Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808), pipe frosting onto each cupcake.

for the finishing touches:

Mix together the cinnamon and sugar, and then sprinkle each frosted cupcake with this mixture. Press a chocolate coated coffee bean into the frosting of each cupcake.
Store cupcakes in the refrigerator. Let sit at room temperature for 20 to 30 minutes prior to eating.

Notes

from a farmgirl’s dabbles

Nutrition Information:

Calories: 352kcal

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.