Birthday Cupcakes

I didn't fill you in on the wonderful cupcakes that I made for my birthday!

I made Pumpkin Spice Latte cupcakes, thanks to Pinterest, and Chocolate cupcakes with Peppermint Buttercream frosting. Delicious!

Pumpkin Spice Latte Cupcakes
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup buttermilk
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon
Caramel sauce

Instructions:
Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. To the bowl of an electric mixer fitted with a paddle attachement, add the pumpkin, granulated sugar, brown sugar, buttermilk and oil. Mix to combine. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
For the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Enjoy! These are perfect for the season...

Love,
kc