Recipe: Pumpkin Spice Cupcakes

Ingredients:

Cupcakes

• 2 2/3 C. flour
• 3 Tbsp espresso powder
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp salt
• 1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling)
• 1 C. granulated sugar
• 1 C. brown sugar
• 1 C. vegetable oil
• 3 large eggs

Frosting

• 2 1/4 C. heavy whipping cream, chilled
• 1/4 C. powdered sugar

Caramel sauce filling/topping

• caramel sauce
• cinnamon

Instructions:

Cupcakes

1. Preheat oven to 350°F. Line two 12-hole cupcakes tins with cupcake papers.
2. In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir together and set aside.
3. With an electric mixer, mix together the pumpkin, granulated sugar, brown sugar, and oil on medium speed. Add the eggs one at a time, beating well after each addition.
4. Add the flour mixture in two additions, mixing until just incorporated.
5. Fill the cupcake papers ~3/4 full. Bake until cupcakes are golden and a toothpick comes out clean, about 18-20 minutes.
6. Transfer the pans to a wire rack to cool for about 10 minutes, then remove the cupcakes from the pan. Let cool completely.

Caramel Sauce

1. Follow recipe, here.
2. Pour into a squeeze bottle. Insert tip of squeeze bottle into cupcake and squeeze some caramel sauce into the cupcake.

Frosting

1. In a medium bowl with an electric mixer fitted with a whisk attachment, whip heavy cream on medium-low speed at first, gradually increasing to high speed.
2. Blend in powdered sugar, gradually.
3. Whip until stiff peaks form, careful not to over-beat.
4. Using a pastry bag with a decorative tip, frost the cooled cupcakes.
5. Sprinkle with ground cinnamon and caramel sauce.

*Store in an air tight container.
*Refrigeration recommended.