Pumpkin Latte Cupcakes

Ingredients

1/2 cup canola oil

3/4 cup packed brown sugar

1 tablespoon vanilla extract

2 large eggs

1 can pumpkin puree (15 oz)

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon all-spice

¼ teaspoon ground clove

1 pinch ground black pepper

Frosting

1/2 cup (1 stick) unsalted butter, softened

1 package cream cheese, softened (8 oz block)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups powdered sugar

1 shot espresso coffee

Instructions

1. Preheat the oven to 350F. Prepare the cupcake mold with butter or cupcake liners if you have.

2. In the bowl of a stand mixer combine oil, brown sugar, vanilla, eggs, and pumpkin puree until combined. Add the dry ingredients flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, all-spice, ground clove, black pepper. Mix until smooth.

3. Place the batter into the prepared cupcake mold and bake for 18-22 minutes or until a toothpick inserted comes out cleanly. Remove and let cool.

4. To make the frosting, usie an electric mixer or a stand mixer beat butter and cream until creamy. Add the vanilla, coffee shot, salt and stir until combined. Add gradually powdered sugar, if the mixture is not as firm as you want add more powdered sugar.

5. Use the frosting on completely cooled cupcakes. I decorated my cupcakes with cinnamon sticks, dry raspberries and sprinkled sugar and all-spice.

With love, La Canana