Pumpkin Snickerdoodle Latte Cupcakes

🧂 Ingredients

• for the spiced pumpkin espresso cupcakes:
• 2-1/3 c. all-purpose flour
• 1 c. white whole wheat flour

  or just use 1 c. additional all-purpose flour
• 2 c. sugar
• 3 T. espresso powder
• 1 tsp. kosher salt
• 2 tsp. baking soda
• 1 tsp. baking powder
• 3 tsp. ground cinnamon
• 1.5 tsp. ground ginger
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• 4 large eggs
• 1 15- oz. can pumpkin puree

  not pre-spiced
• 1 c. unsalted butter

  melted
• 2 tsp. pure vanilla extract
• for the cream cheese frosting:
• 16 oz. cream cheese

  at room temperature
• 1 c. unsalted butter

  at room temperature
• 2 tsp. pure vanilla extract
• 2 tsp. ground cinnamon
• 6 c. powdered sugar

  sifted
• for the finishing touches:
• 1 tsp. ground cinnamon
• 2 T. sugar
• 24 chocolate covered coffee beans

Instructions

• 1 Preheat oven to 350° F. Line 2 standard muffin tins with 24 paper baking liners.
  Set aside.
• 2 In a medium bowl, sift together the flours, sugar, espresso powder, salt, baking
  soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Make a well in the
  center of the flour mixture and set aside.
• 3 In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla.
  Add the pumpkin mixture all at once to the flour mixture. Stir until just
  moistened. Divide batter between the 24 prepared cups.
• 4 Bake for 18-20 minutes, or just until a wooden toothpick inserted into centers
  of the cupcakes comes out clean. Do not overbake. Remove from pan to a wire rack
  to cool completely.
• 5 Using an electric mixer, beat cream cheese until completely smooth and creamy.
  Add butter and beat again for another minute or two, until the mixture is light
  and fluffy. Add vanilla and cinnamon and beat just to combine. Slowly add
  powdered sugar, one cup at a time, beating well after each addition.
• 6 Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808),
  pipe frosting onto each cupcake.
• 7 Mix together the cinnamon and sugar, and then sprinkle each frosted cupcake with
  this mixture. Press a chocolate coated coffee bean into the frosting of each
  cupcake.
• 8 Store cupcakes in the refrigerator. Let sit at room temperature for 20 to 30
  minutes prior to eating.

Nutrition Info