It’s that time of year – the holidays are just around the corner. The pumpkin spice “phenomenon” is not for everyone – but for me, a pumpkin spice latte definitely says “holiday”! So I decided to use my Mom’s pumpkin bundt cake recipe – to make pumpkin spice latte cupcakes. I had to bring the flavor of coffee into the mix – so I made an espresso-flavored buttercream frosting, then topped it off with a mascarpone whipped topping, and a little sprinkle of cinnamon! They came out so cute, and they smell amazing – just like a pumpkin spice latte!
These will keep for up to a week in the frig, covered. The texture is best when allowed to come to room temp before serving.
Start with my Mom’s pumpkin bundt cake recipe:
Pumpkin Bundt Cake recipe:
2 3/4 c sugar
3 eggs (separate yolks and whites)
1 c shortening
2 c canned pumpkin puree
3 c flour
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
Preheat oven to 350. Prepare cupcake pans with paper liners. This recipe will make 24 regular size cupcakes, or 16 large cupcakes. Set aside.
Beat together in a stand mixer, using a whisk attachment, sugar, egg yolks, shortening, vanilla, and pumpkin. Blend til well mixed.
In another bowl, combine rest of dry ingredients. Stir with a whisk to blend. Pour slowly into pumpkin mixture. Blend between additions.
Whisk remaining egg whites until very light and fluffy, like an egg white cloud! Fold egg whites gently into the batter, til well blended.
Using a large ice cream scoop, add batter to cupcake liners, til 3/4 full.
Bake at 350 for 25 – 28 min. Baking time will depend on the size of your pans, so start checking for doneness at 20 min – using a toothpick inserted into center of the cake. It will come out clean when done. Remove from oven immediately when done. Don’t over-bake. Cool in pan for about 20 min.
For the espresso buttercream, combine:
2 sticks of unsalted butter, room temp
4 oz cream cheese, room temp
4 c powdered sugar
2 tsp vanilla extract
2 1/2 tsp espresso powder
Mix the espresso powder into the vanilla until dissolved, set aside. Whip the butter and cream cheese in a stand mixer on med-high using the whisk attachment, for 5 min. until smooth, and fluffy. Reduce speed to low, and gradually add the powdered sugar. Scrape the bowl. Add the espresso-vanilla mixture, and blend until well-incorporated.
Using a large piping bag, and a 1M open star tip, pipe the top of the cupcake with a swirl pattern of frosting.
Then whip up the mascarpone whipped topping – you won’t believe how light, and creamy this is!!
I whipped: 1 1/2 c heavy whipping cream til stiff peaks form
Then add: 3/4 c granulated sugar, 1 tsp vanilla, and a pinch of salt. Whip until well-blended.
Add 8 oz mascarpone cheese. Add this by spoonfuls, while the mixer is on med. Mix til well blended and smooth. Don’t over-whip.
Using a large piping bag, and a 1M open star tip, pipe the whipped topping onto the espresso buttercream, using a little extra pressure on the bag as you swirl it around. This will create lovely ribbons of cream as you move around the cupcake.
Sift a little cinnamon over the top of each cupcake – the final mark of a pumpkin spice latte! You can add a small straw for garnish if you like. Enjoy!
