Pumpkin Snickerdoodle Latte Cupcakes
Snickerdoodle is a type of cookie that is rolled in cinnamon sugar before baking, giving it a distinctive flavor and texture.
This is vegetarian recipe. Dish can be prepared in 48 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Pumpkin Snickerdoodle Latte Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
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In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
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Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
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In a small microwave-safe bowl, heat the milk for 30 seconds. Stir in the instant coffee granules until dissolved.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
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In a small bowl, combine the cream of tartar and granulated sugar for rolling.
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Scoop the cupcake batter into the prepared muffin tin, filling each cup about 2/3 full.
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Sprinkle the cream of tartar and sugar mixture on top of each cupcake.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
