Ah, pumpkin spice lattes. Every Fall, I always have to remind myself what PSL stands for because EVERYONE is like “OMG PSL IS BACK” or “FIRST PSL OF THE SEASON!!” and I’m always like, “what the HECK is PSL? Pacific….South….Pppp…?!”
Oh right. Duh, the infamous Starbucks drink that tastes like dirt.
I don’t really *love* their PSLs.
Did I just lose you? Hello?
Seriously, the first time I had one, I threw it away.
I just don’t know what it is, but to me, it tasted like leaves and not very pumpkin spice-y.
Not that I know what leaves taste like, it’s just one of those tastes that made you think of sticking your tongue in a pile of dirt and leaves.
I love pumpkin spice and I love coffee. How could these two things go so dastardly wrong in a latte?!
Well, even with my dislike for PSLs, I always think that if something isn’t as delicious in a drink form, it might be better in a cupcake form.
And oh boy, was I right.
These cupcakes are deeelish!
They have the hint of coffee flavor, not too strong, and then the amazing pumpkin spice comes right through.
The whipped cream topping is light and airy and the caramel drizzled on top is the perfect pairing.
Drink Eat up, PSL lovers ;)
Why you should make these cupcakes?
Because who doesn’t love another cupcake recipe?
Plus, pumpkin spice lattes are far better in cupcake form than in drink form.
These are incredibly moist and flavorful.
And the caramel topping on top is the perfect companion!
Other pumpkin dessert recipes to try this Fall:
- Pumpkin spice chocolate chunk muffins
- Pumpkin spice cinnamon sugar donuts
- Pumpkin cheesecake bites
- Pumpkin spice sheet cake
- Pumpkin cheesecake swirl brownies
Everyone love PSLs, right? Then how about these pumpkin spice latte cupcakes for a delicious fall treat?
- 2 2/3 cup all purpose flour
- 3 tbsp espresso powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tbsp pumpkin pie spice
- 1: 15 oz can of pumpkin puree
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/2 cup coffee, for brushing
- 2 1/4 cup heavy whipping cream, chilled
- 1/4 cup confectioners sugar
- Caramel sauce for drizzling, I just combined 10 unwrapped caramel candies with 4 tbsp. of heavy cream in a small saucepot on low heat. I let cool then drizzled over the whipped cream topping
- Preheat oven to 350 degrees and line muffin tins with baking cups.
- In a large bowl, whisk together flour, espresso powder, baking soda, baking powder, and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together pumpkin puree, sugar, dark brown sugar, and oil.
- Beat in the eggs, one at a time, mixing well after each addition.
- With the mixer on low, gently add in the dry ingredients in two additions. Mix until just incorporated.
- Evenly divide the batter amongst the baking cups, filling them about 2/3 of the way full.
- Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
- While the cupcakes are still warm, with a pastry brush, brush the tops of the cupcakes with coffee. Allow the first coat to soak in before repeating with the 2nd and 3rd coat. Let cool completely on a wire cooling rack.
- In the meantime while the cupcakes are cooling, make the topping.
- In the bowl of a stand mixer fitted with the whisk attachment, gently whip the cream, starting at a low speed and gradually increasing. Slowly pour in the confectioners sugar then increase the speed of the mixer to medium high and beat until stiff peaks form.
- Put the whipped cream mixture in a pastry bag fitted with your favorite decorative tip. Pipe the whipped cream on top of the cooled cupcakes then drizzle with caramel sauce.
- Store in an airtight container in the fridge for up to 3 days.
Source: Annie's Eats