Who could resist a pumpkin spice latte? Since it can only be bought at this time of year, it might just be even more delicious. I took the latte as my inspiration and created fall Pumpkin Spice Cupcakes. They consist of fluffy pumpkin sponge cake batter, delicious mascarpone cream and whipped cream icing, and of course, cinnamon on top can’t be missed. This cupcake recipe is actually a combination of two recipes on the blog that I like very much – the pumpkin cake bars and the icing is made from oreo cupcakes. As for the batter, it’s a really fluffy cupcake batter that is made with homemade pumpkin hokkaido puree and various spices like cinnamon and ginger. This batter is great for cupcakes, a sheet cake, or any cake. And have I already said – it’s really fluffy. We continue the pumpkin spice latte inspiration in the icing. Since this latte contain lots of whipped cream, this icing for cupcakes also consists of whipped cream and mascarpone. It may seem like an overly simple icing to some, but with a little vanilla, it accents the spiced batter beautifully. The cinnamon has to go on top of the cupcake, otherwise they wouldn’t be proper pumpkin spice latte cupcakes. Just the perfect fall dessert that goes together with a cup of coffee.
- Cupcakes:
- 240 ml vegetable oil
- 4 eggs
- 200 g brown sugar
- 250 ml pumpkin puree
- 1 ½ tsp vanilla extract
- 250 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- Pinch of ground black pepper
- Pinch of gingerbread spice
- Icing:
- 250 ml heavy cream
- 400 g mascarpone
- 5 tbsp icing sugar
- 1 tsp vanilla extract
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Cupcakes:
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Whisk and beat the oil with the eggs, sugar, pumpkin puree and vanilla extract.
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In the other bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and gingerbread spice.
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Incorporate the flour mixture into the egg mixture and stir well using a mixer.
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Fill two thirds of a cupcake cup with batter and bake for 20 minutes at 180 degrees and until the toothpick inserted comes out clean.
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Let it cool and decorate with icing.
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Icing:
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Whip heavy cream.
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Add mascarpone, icing sugar and vanilla extract, whip again.
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Put icing in a piping bag and decorate cupcakes.
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Sprinkle each cupcake with ground cinnamon.
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