Pumpkin Spice Latte Cupcakes
Well friends, Autumn officially begins in five days, so give me all the pumpkin, all the spice and all the fall things! I wanted to create a pumpkin cupcake that was a little different from the standard, and knowing the popularity of the pumpkin spice latte, I thought that could be a fun twist on the classic!
If you’ve been following me for a while, you probably know that I’m a little obsessed with cupcakes. I think they’re so fun, and I love thinking of cute new ways to decorate them! You can see my other cupcake recipes right here.
The cake is full of pumpkiny goodness and spices, as one would expect! The frosting is a whipped cream frosting (since the pumpkin spice latte is usually topped with whipped cream), but I also mixed in a little cream cheese because pumpkin and cream cheese are such a perfect pairing.
So go ahead and whip up a batch to satisfy that pumpkin spice craving! These cupcakes are super easy, so you’ll probably be enjoying them in the time it would have taken you to get through that crazy drive through line!
Cupcake Ingredients:
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cups whole milk
1/4 cup melted butter (1/2 stick)
2 eggs
1 tsp vanilla
Frosting Ingredients:
2 cups heavy whipping cream
1 cup powdered sugar
1 Tbs instant espresso powder
8 oz cream cheese, softened
Directions:
Put the stand mixer whisk attachment in the freezer. Weird direction, but go with it.
Preheat the oven to 350, and line a muffin tin with foil liners (I used these green foil ones). The pumpkin will stick to paper liners, and make for an unhappy baker!
Whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin pie spice. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix together the wet ingredients, pumpkin puree through vanilla. Add the dry ingredients to the mixture in two batches, stirring on low speed until just combined.
Using a cookie scoop, fill each liner until about 2/3 full with batter. I usually get about six extra cupcakes which are perfect for taste testing, am I right?!
Bake for about 14-18 minutes, or until a toothpick comes out with moist crumbs. Let cool in the pan for 5 minutes and then remove them to a cooling rack.
For the frosting, you want the stand mixer bowl to be room temp or cold (I wash mine while the cupcakes bake, and then stick it in the freezer). If the bowl or whisk attachment are warm, the whipped cream won’t solidify the way you want it to. Dissolve the espresso powder into the heavy cream, stirring until no pieces remain. Fix the cold whisk attachment, and mix the cream cheese and powdered sugar until combined and fluffy. Reduce the speed to low, and slowly drizzle in the heavy cream mixture. Once the cream begins to thicken (after a few minutes), increase the speed until the frosting becomes light and fluffy like whipped cream! Frost the completely cooled cupcakes, and enjoy.
These frosted cupcakes need to be stored in the fridge, but can be taken out an hour or two before serving if you prefer them at room temperature.
Leave A Comment