Pumpkin Spice Latte Cupcakes

I had the pleasure of hosting a baby shower recently and the mom-to-be specifically requested these yummy cupcakes. The warm spices and espresso powder are a wonderful combination. Bring it all home by topping with espresso whipped cream and a chocolate covered espresso bean. A coffee lover’s delight.

Items used to make this recipe:

(affiliate links)

• commercial muffin tin https://amzn.to/3HoH3BM

• my favorite greaseproof cupcake liners https://amzn.to/4084LuC

• #20 portion scoop https://amzn.to/3JtmgQk

• 100% pumpkin puree https://amzn.to/40f4QNf

• pure vanilla extract (use the good stuff) https://amzn.to/3XPycAb

• espresso powder https://amzn.to/3jbuYYR

• disposable pastry bag https://amzn.to/3Dw3G6b

• 1M piping tip https://amzn.to/3XXe6nO

• chocolate covered espresso beans https://amzn.to/3kUlUI6

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Pumpkin Spice Latte Cupcakes

makes 12 cupcakes

Printable Recipe

Ingredients

Cupcakes:

• 1 1/3 cup all purpose flour

• 1 1/2 tablespoons espresso powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon fine table salt

• 1 cup 100% pumpkin puree

• 1/2 cup white granulated sugar

• 1/2 cup dark brown sugar

• 1/2 cup vegetable oil

• 4 large eggs

Coffee Whipped Cream:

• 2 cups heavy cream

• 1/2 cup confectioners sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon espresso powder

Directions

To Make the Cupcakes:

1. Preheat oven to 350F and place rack in center position.

2. Line muffin tin (this one is my favorite) with cupcake liners; set aside.

3. In a medium bowl whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice (a simple recipe can be found here), and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the 100% pure pumpkin, both sugars, and vegetable oil; then add the reserved flour mixture just until no traces of dry ingredients remain.

5. Add the eggs, one at a time, beating until each is incorporated, scraping down the bowl a time or two to makes sure the mixture is homogenous.

6. Use a #20 portion scoop to fill each cupcake liner and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove muffin tin from oven and rest for 10 minutes before turning cupcakes out to cool completely on a rack.

To Make the Coffee Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioner’s sugar, vanilla, and espresso powder until whipped cream holds its shape well.

2. Top completely cooled cupcakes with generous amounts of coffee whipped cream. A disposable pastry bag fitted with a 1M piping tip makes a very nice decoration.

3. If desired, garnish each cupcake with a chocolate covered espresso bean.

adapted from table for two

Old Fashioned Pound Cake

Although ingredient amounts can vary, pound cake is traditionally made with a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs. Most recipe also contain leavening agents such baking powder or baking soda, but this recipe doesn’t call for either. So how does the cake rise? In baking, there are 3 kinds of leavening agents: 1) biological (from yeast), 2) chemical (from baking soda or baking powder), and 3) steam (from water) - in this case steam is created when the water content in the eggs reaches 212F.

Another thing that sets this recipe apart is the use of ground mace. Mace is a web-like aril found wrapped the nut of a nutmeg seed which is dried and ground. Mace is used in sweet and savory recipes (bratwurst). It adds a delicately warm and distinctive flavor. If you don’t have ground mace, feel free to make the recipe without, but I highly recommend it.

Items used to make this recipe:

(affiliate links)

• loaf pan (single recipe) https://amzn.to/3HLvCmE

• baker’s joy https://amzn.to/34DbRiT

• bundt pan (double recipe) https://amzn.to/3E955hJ

• mini loaf pan https://amzn.to/2YHYSZT

• pure vanilla extract https://amzn.to/3ovS9fE

• ground mace https://amzn.to/2YOF5bm

• nonstick baking spray https://amzn.to/2XeWPw4

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Old Fashioned Pound Cake

makes one 8x4-inch loaf (see notes below to double recipe)

Printable Recipe

Ingredients

• 2 cups all purpose flour, sifted

• 1/2 teaspoon ground mace

• 16 tablespoons butter, room temperature (1/2 pound)

• 1 3/4 cups granulated sugar

• 5 large eggs, room temperature

• 1 tablespoon lemon juice

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F and place rack in center position.

2. Prepare 8x4 loaf pan with baking spray (like Baker’s Joy).

3. In a small mixing bowl, whisk together the flour and ground mace; set aside.

4. In the bowl of a stand mixer fitted with the whip attachment, cream room temperature butter (see notes below) and sugar together for 5 minutes.

5. Add the eggs, one at a time; waiting 20 seconds after each addition.

6. Add the pure vanilla extract and lemon juice; mix just until combined.

7. With the mixer on low, slowly add the reserved flour mixture just until no trace of dry flour remains.

8. Pour batter in prepared pan and bake for 1 hour and 15 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

9. Cool in pan for 10-15 minutes before turning out of pan; cool completely on a rack before serving.

Notes

• Recipe can also be baked in mini loaf pans or double the recipe and bake in a bundt pan (baking times will vary).

• Be sure to use room temperature butter (around 70F). Creaming the room temperature butter and sugar together as directed above contributes to a nice rise. If the butter melts, it won’t be able to suspend those air bubbles and your cake will be dense and greasy.