The battle seems to be brewing over Starbucks most popular seasonal drink. (Did you catch that little play on words?) At 300 calories and 11 grams of fat for the smallest size latte, it's hard to argue that drinking a pumpkin spice latte is worth it. My suggestion is to avoid the delicious beverage all together and eat your pumpkin spice latte instead of drinking it. After all, isn't it better to sink your teeth into your 300 calorie snack? The browneyedbaker.com figured out how to get all of the delicious flavors of the popular drink into a super moist, extra delicious, pumpkin packed cupcakes - complete with whipped cream topping. Seriously people - ditch the pricey drink and go with the cupcake version. Same great pumpkin spice appeal - but without the artificial flavors. Pumpkin Spice Latte Cupcakes For the Cupcakes: 1⅓ cups all-purpose flour 4½ teaspoons espresso powder or fine coffee grounds 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon Pinch of ground nutmeg Pinch of ground cloves ¾ cup canned pumpkin ½ cup granulated sugar ½ cup dark brown sugar ½ cup vegetable oil 2 eggs For the Frosting: 8 ounces cream cheese, at room temperature ½ cup granulated sugar 1½ teaspoons vanilla extract 1/2 teaspoon cinnamon 2 cups heavy cream
Whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain.
Divide the batter between the baking cups, filling each about two-thirds full. Allow the cupcakes to cool completely before frosting.
Add a sprinkle of cinnamon and pipe onto cooled cupcakes. Ciao!
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February 2025
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