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Caramel Pumpkin Cupcakes
Posted by Phuong on Dec 15th, 2010

pumpkin-cupcakes


Ingredients:

  • 1/4 cup of almond milk
  • 2 tablespoons of Koni Caramel Slender Pu-erh Tea
  • 2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons of pumpkin pie spice
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 cup salted butter
  • 2 large eggs
  • 1/2 cup applesauce
  • 15 ounces pumpkin puree

    Frosting:

  • 8 ounces cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

  • Whisk cream cheese, powdered sugar and vanilla extract until smooth.


    Directions:

    1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
    2. In a small saucepan, combine the almond milk (or soy milk) and Caramel Slender. Let it come to a boil and bring it down to a simmer for 15 minutes. Strain it then set aside to cool.
    3. In a bowl whisk flour, baking soda and powder, pumpkin pie spice. In another bowl whisk brown and granulated sugar with butter and eggs. Add the wet ingredients to the dry, mixing until just combined. and then add pumpkin puree and the cooled down almond milk and caramel slender mix.
    Divide the batter into the cups, filling each liner about 3/4 full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.

    Enjoy with a delicious cup of Koni Caramel Slender Pu-erh Tea.

    Click on the image below for the Pumpkin Spice Latte recipe:

    Koni Caramel Pumpkin Spice Latte
    Koni Caramel Pumpkin Spice Latte
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