Life + Style

September 17, 2011


I'm loving the cooler weather and my pumpkin spice latte this morning.
Makes me so ready for fall.
I can't wait to get out all of my sweaters and coats 
{I maybe actually get to wear something heavier than a patagonia fleece for a change}
and bake things
What are your favorite things about fall?
 Glitter pumpkins
 Pumpkin Spice Latte cupcakes

Yield: about 2 dozen cupcakes
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon
Caramel sauce
To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.



  1. Loved your annoymous post, so true! I love a pumpkin spice latte and I can't wait to make those cupcakes. I love the chill in the air, we are getting ready to head to the farmers market and for once I won't be drenched in sweat while shopping!

  2. Those cupcakes look INCREDIBLE! I'm totally making those, maybe today :-)

  3. I've been reading your blog for awhile and just became a member :) love the blog and especially love that bright orange coat and those delicious sounding cupcakes. I think on this dreary Richmond day I need to do some baking! Happy Saturday!

  4. If I had that coat, it would be one of my fav things. Been seeing glitter pumpkin thingies around lately and am loving. We should have a blogger craft night where we make fun pumpkin things. Get yo butt down here!

  5. We are in Richmond! I'd love to meet some fellow bloggers, especially since I'm new to the blogging world! Definitely keep me posted on a coffee date. Enjoy this crisp fall day!! Off to get a pumpkin spice latte now :)

  6. The coat, yup, true love. But, the real beauty is that fabulous dress underneath it! I die!


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