Pumpkin Caramel Latte Cupcake Recipe

Pumpkin Caramel Latte Cupcake is a blend of pumpkin, caramel, and coffee all rolled into a mouth watering cupcake just in time for fall and pumpkin season.

Pumpkin Caramel Latte Cupcake Recipe

Finally, Fall is almost here and that can only mean one thing....it's pumpkin everything season! And therefore I am soooo ready! Therefore, we are starting pumpkin season off with a Pumpkin Caramel Latte Cupcake recipe.

Pumpkin Caramel Latte Cupcake Ingredients:

• 1⅓ C flour
• 2 teaspoon dark roasted instant coffee
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• Pinch of ground nutmeg
• Pinch of ground cloves
• ¾ C canned pumpkin
• ½ C sugar
• ½ Cup brown sugar
• ½ C vegetable oil
• 2 eggs, room temp

Frosting Ingredients:

• 1 C unsalted butter, room temp
• 2 C light brown sugar
• ½ C whole milk
• 4 C powdered sugar
• Caramel topping
• Caramel candies

Baking the Pumpkin Caramel Latte cupcakes:

Preheat oven to 350 degrees. In addition, line your cupcake pan with paper liners.

Whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.

Now in another bowl, blend the pumpkin, sugar(both white and brown), and the vegetable oil until thoroughly mixed.

Add the eggs, one at a time, beating after each addition. Start adding in the flour mixture one half at a time and blending in after each addition.

Spoon the batter into the lined baking cups, filling each about two-thirds full.

Bake at 350 degrees for 18 to 22 minutes.

Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Making the Pumpkin Caramel Latte Cupcake frosting:

Add the butter to a medium size saucepan. Melt the butter on medium heat.

Add the brown sugar bringing it to a boil while stirring. Slowly pour in the milk continuing to stir until it comes to a boil. Set aside to cool.

After that transfer this mixture to a mixing bowl.

Add spoonfuls of powdered sugar to the mixture a little at a time, mixing after each addition.

If the frosting is too thin add a tablespoon or two of powdered sugar at a time until it thickens.

Scoop the frosting into a pastry bag with a #13 size tip.

Twist the open end of the pastry bag to push the frosting to the tip.

Starting at the outer edge of the cooled cupcake frosting in a circle reaching to the center of the cupcake.

Finally, Drizzle caramel topping on the frosted cupcake and place a caramel in the center.

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