Let’s face it – I love a good Pumpkin Spice Latte. It’s sweet and creamy and is the perfect way to ring in the fall weather. There’s only one thing better than a warm drink – these uber-sweet cupcakes!
Via Canadian Living
- Portion size12
Line 12 large muffin cups with paper liners; set aside.
In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)
Additional information : Vanilla Butter Icing
1 cup (250 mL) butter, softened
5 cups (1.25 L) icing sugar
1/2 cup (125 mL) whipping cream
2 tsp (10 mL) vanilla
In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. (Make-ahead: Cover and refrigerate for up to 3 days; beat until smooth before using.)
Makes about 4 cups (1 L).