Sophisticated flavours meet playful dessert in these decadent Pumpkin Spice Latte Cupcakes! These treats have the flavours of a pumpkin spiced latte brought together as a gorgeous cupcake!
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When I first moved to England, pumpkin spice lattes were impossible to find. But the idea of missing out on my favourite autumn flavours was too much, so I had to take matters into my own hand.
I coped by inventing these pumpkin spice latte cupcakes so I could still enjoy the comforting taste from the comfort of my own home. I did it by combining two different recipes.
I started with my favourite pumpkin muffin recipe, given to me by a dear friend. The latte flavour comes from the icing, which has the taste of vanilla and coffee.
A perfect treat for an autumn day. I do hope you will give these cupcakes a try!
Swiss Meringue Buttercream
This particular buttercream recipe takes longer than the traditional American buttercream but has much superior taste. For me it is worth the effort.
It takes a bit of time to get the perfect consistency but don’t be intimidated to attempt it. It is made infinitely easier if you have a stand mixer so the machine can do the hard work for you!If you really would rather not spend the time making Swiss meringue buttercream I would recommend adding a bit of coffee flavour to the regular buttercream recipe.
It is possible that the buttercream might curdle when beating together. If this happens, keep beating until it comes back together. It may take a while, but if you persist it will change from cottage cheese consistency to fluffy, silky and delicious!
When combining the egg whites and sugar, ensure that you are constantly whisking it while it is heating. I am very serious about the word “constantly”!
Do not walk away from it under any circumstances or you will boil your egg whites. Keep whisking until the sugar is dissolved and the mixture is hot.
Pipe your beautiful buttercream on the cupcakes using a star tip and decorate with a coffee bean or however your creativity inspires you.
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Pumpkin Spice Latte Cupcakes
Equipment
- This is an affiliate link.Stand mixer
Ingredients
For the cupcakes
- 4 ½ cup / 560g flour
- 3 tsp baking soda
- 2 tsp baking soda
- 1 ½ tsp salt
- 3 tsp cinnamon
- 1 tsp mixed pumpkin spice (nutmeg, cloves, ginger)
- 2 ¼ cups / 530ml vegetable oil
- 3 cups / 375g granulated sugar
- 6 eggs
- 28 oz / 800g pumpkin puree
For the Swiss meringue buttercream
- 6 egg whites
- 1 cup / 200g granulated sugar
- 1 ½ cups / 340g unsalted butter softened and cubed
- 1 tsp / 5ml vanilla extract
- 1 tbsp instant coffee powder dissolved into 1 tsp boiling water
- Pinch of salt
Instructions
For the cupcakes
- Preheat your oven to 325 F/ 160 C.
- Mix together the flour, baking powder, baking soda, salt, cinnamon and mixed pumpkin spice. When combined, add the oil, granulated sugar and eggs. Mix together then add the pumpkin puree and combine.
- Add to greased cupcake tray and bake in the oven for 25-30 minutes. When done, remove from the cupcake tray and rest on a cooling rack.
For the Swiss meringue buttercream
- Cut your butter into cubes and set aside.
- Separate the egg whites from the egg yolks. Set a large pot about ⅓ full of water on the stove on medium heat. Combine egg whites and sugar in your mixing bowl with a whisk and set the bowl inside the pot of simmering water to create a double boiler. Heat the mixture while constantly whisking it. Continue whisking until the sugar is dissolved and the mixture is hot.
- Take the bowl out of the pot and whisk the egg whites with a stand mixer whisk attachment until the mixture is no longer warm and looks think and glossy. It will take about 10 minutes.
- When the mixing bowl is no longer warm to the touch, switch to a paddle attachment and add the cubes of butter one at a time until each cube is fully incorporated. When all the butter has been mixed in, add the vanilla and coffee flavouring. If the butter cream curdles, keep beating until it has come back together.
- Pipe the buttercream onto the cupcakes using a star tip and decorate with a coffee bean.
