Pumpkin Latte Cupcakes

By Texaschef11

Ingredients

• 2 * 2 cups white sugar
• 1 1/4 * 1 1/4 cups vegetable oil
• 1 * 1 teaspoon vanilla extract
• 2 * 2 cups canned pumpkin
• 4 * 4 eggs
• 2 * 2 cups all-purpose flour
• 3 * 3 teaspoons baking powder
• 2 * 2 teaspoons baking soda
• 1/4 * 1/4 teaspoon salt
• 2 * 2 teaspoons ground cinnamon

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Fill cupcake pan (with liners) 3/4 of the way full.
3. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Espresso Cream Cheese Frosting:

* 1 8-oz package cream cheese
* Powdered sugar to taste (about 1/3 cup)
* 2-3 tbsp brewed espresso
* 1/2 tsp cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp ginger

Blend together until smooth, but stiff. Pipe or spread on and enjoy!