Pumpkin Spiced Latte Cupcakes Recipe
These are the perfect treat to get you into the Autumn feeling. A delicious, lightly spiced sponge. Topped with rich mascarpone whipped cream, delicately flavored with coffee to go perfectly with your favorite autumn drink.
Ingredients
- Sponge
- 175g butter
- 175g golden caster sugar
- 200g self raising flour
- 3 large eggs
- 50g pumpkin puree
- 2tsp espresso
- 1tsp vanilla
- 1tsp mixed spice
- 1tsp cinnamon
- Pinch of salt
Pumpkin Cream - 300ml double cream
- 175g mascarpone
- 1tbsp icing sugar
- 1tbsp pumpkin puree
- 1tsp espresso powder
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Method
- In a bowl, beat the butter, espresso, vanilla and sugar until pale and fluffy. Individually add the eggs, beating well between each addition. Add 4-5tbsp of flour and the pumpkin puree and mix well.
- Add the remaining flour, cinnamon, mixed spice and salt and mix until just combined. Transfer the batter into 12 cupcake cases and bake at 160C for 20-22mins, or until a skewer comes out clean.
- Once baked, remove from the oven, and allow to cool fully.
- To make the pumpkin cream, place the mascarpone, espresso, icing sugar and pumpkin puree into a large bowl and whisk together. Add the cream and whisk until soft peaks. Transfer to a piping bag.
- To assemble, level the top of the cooled cupcakes, place in a bowl and set aside. Pipe the pumpkin cream onto the cupcakes. Crumb the reserved cupcake tops and sprinkle onto the cupcakes. Enjoy!