Pumpkin Spice Latte Cupcakes

24 Nov

Pumpkin Spice Latte title

Ingredients (makes 1 dozen cupcakes):

  • 1 1/2 Cups GF flour blend
  • PLEASE NOTE: if you’re making these with 1 1/2 Cups WHEAT flour, omit the xanthan gum!

  • 3/4 Cup non-dairy milk
  • 3/4 Cup sugar
  • 1/2 cup organic pumpkin puree
  • 2 Tablespoon maple syrup
  • 2 Tablespoons apple sauce
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons xanthan / guar gum OR ground chia seeds
  • 1 1/2 teaspoons baking soda
  • 1  teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Latte Butter Cream:
  • 3 1/2 Cups confectionery sugar
  • 1/2 Cup vegetable shortening or coconut oil (room temp.)
  • 1/2 Cup non-dairy butter
  • 1/4 Cup non-dairy creamer (I use So Delicious coconut creamer)
  • 1 1/2 teaspoon vanilla extract + 1 1/2 teaspoons instant espresso powder

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your GF flour blend, sugar, salt, baking soda, baking powder, xanthan gum, cinnamon, ginger, cloves, nutmeg, and stir until blended.  Mix in your non-dairy milk, apple sauce, maple syrup, vanilla extract, and stir until fully combined.
  2. Line your cupcake tin with paper liners and spray with non-stick spray.  Fill each tin 3/4 full and pop them in the oven for 20-25 minutes.  (While your cupcakes are baking prepare your butter cream!)  Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!
  3. To make the latte butter cream first dissolve your instant espresso powder in your vanilla extract.  In your stand mixer combine the shortening, butter, sugar, non-dairy creamer, and vanilla extract + espresso mix and mix on low-medium.  (I like to drape to a towel over my mixer to try to keep the sugar dust off of myself!).  Turn the mixer up to medium speed and blend until your butter cream has soft fluffy peaks.
  4. Once your cupcakes are done baking be sure to let them cool completely!!   Once they are cool pipe your cupcakes as you wish!
  5. Enjoy eating whole!Pumpkin Spice Latte

One Response to “Pumpkin Spice Latte Cupcakes”

Trackbacks/Pingbacks

  1. Recipes for a mindblowing Thanksgiving | Eating Whole - November 24, 2013

    […] Pumpkin Spice Latte Cupcakes […]

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