Pumpkin Spice Cupcakes

I am so excited that pumpkin season is back! I eat/drink pumpkin flavored things all year, but September through December are when I can truly indulge in my pumpkin obsession. To kick off the season in style, I decided to make pumpkin cupcakes. The cupcake recipe is adapted slightly from Annie’s Eats recipe for Spiced Pumpkin Cupcakes and the icing is an adaptation of a Cinnamon Cream Cheese Frosting from Kraft.
Ingredients for the cupcakes:
2 2/3 cups all-purpose flour
2  teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
2 Green Mountain Pumpkin Spice K-Cups (about 3 tablespoons?)
1 15 oz can pumpkin puree
1 cup sugar
1 cup light brown sugar
1 cup canola oil
4 large eggs

Ingredients for Icing:

1 8 oz. package of Cream Cheese, softened
1/4 cup butter, softened
1 teaspoon  vanilla extract (I used a baking emulsion instead)
1 16 oz package of powdered sugar
Ground cinnamon, to taste
Preheat your oven to 350 degrees and line your muffin pan with liners.
In a medium bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt & coffee grounds.

Mix to combine.

Note: I used two Green Mountain Pumpkin Spice K-Cups as my coffee grounds. I’m estimating that there are about 1.5 tablespoons in each k-cup. I prefer Green Mountain’s Pumpkin Spice because it doesn’t have any sugars or sweeteners added, so you can control the level of sweetness. Feel free to use any pumpkin flavored coffee grounds, but you may need to adjust for the added sugars.
In a large bowl, add the pumpkin, granulated sugar, brown sugar, and oil and blend. (Random tip: I went to grab my brown sugar and it was hard as a rock. To soften it up, add it to a small bowl and put it in the microwave. In a separate small bowl, add water and put in the microwave. Heat for 1 minute.)
Add eggs one at a time, beating well after each egg.
Add half of the flour mixture to the wet mixture and combine on low speed. Add the second half of the flour mixture and mix until just combined.
Fill the cupcake liners about three-quarters full.
Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean about 18 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
While the cupcakes are baking, make your icing. Beat cream cheese, butter, and vanilla extract (or bakery emulsion) in a large bowl using a mixer. If you are using a bakery emulsion, use slightly less than 1 teaspoon.

Gradually add powdered sugar, mixing to combine. I added the powdered sugar in 6 batches.

When the cupcakes are completely cool, top with the icing. This icing is really decadent so I didn’t put much on top of each cupcake. Sprinkle with cinnamon.

I think I’m in love. I am so happy with how these turned out! Annie from Annie’s Eats should be so proud of these cupcakes and I thank her for posting such a fantastic recipe. On a related note, she has so many wonderful recipes on her blog, be sure to stop over there and check them out!

The addition of the coffee added a more bold flavor to the cupcake which I really enjoyed.

I made these for a baby shower at work, so it was really difficult to restrain myself from eating four of these last night. The icing really is rich, so I was happy I went with a smaller amount of frosting per cupcake. But if you’re feeling truly indulgent, you should double the icing recipe.
Yum!

 

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