Fresh out of my kitchen, are moist, flavorful pumpkin cupcakes topped with my mocha latte frosting. The cupcakes are made in one bowl with a whisk. Can’t ask for anything easier. I love that the spices are not overpowering.
YIELD: 12 Cupcakes
1 cup canned pumpkin or puree (NOT pie filling. You don’t want spices in it.)
2 large eggs
½ cup brown sugar
½ cup sugar (regular granulated)
½ cup canola or vegetable oil
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves, ground
1/8 tsp mace or ginger powder
1 tsp baking powder
½ tsp baking soda
In a large bowl, add all the ingredients and beat with a whisk until everything is well blended.
Add 1 cup AP flour and whisk until incorporated.
Bake at 350* for about 15 minutes, or until toothpick inserted into the center comes out clean. See? How easy was that?
MOCHA LATTE FROSTING
4 ounces cream cheese, softened
2 tsp Espresso powder
1 tsp Vanilla extract
Dash of Salt
1 TBSP cocoa powder
2 ¼ cups confectioner’s sugar
In mixer bowl, beat cream cheese until smooth, add vanilla, Espresso, Salt, Cocoa Powder until light. Slowly begin adding the confectioner’s sugar until you have the consistency you want. If it’s too thin, add a bit more sugar. Too thick? Add a tsp of milk.
OPTIONAL: After frosting cupcakes, feel free to dust the top with cocoa powder.
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By Tika for CHEW WANNA EAT? 2015