Pumpkin Spice Latte Cupcakes
Super moist and light pumpkin spice latte cupcakes topped with whipped cream and caramel for an unforgettable dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅔ cups brown sugar
- ⅓ cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 cup pumpkin puree not canned pumpkin pie
- 1 teaspoon vanilla extract
- 2 ½ tablespoons instant espresso powder
- ¼ cup whole milk room temperature
For Frosting
- 2 oz cream cheese room temperature
- 1 ⅔ cups heavy cream room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- caramel drizzle
Instructions
- Preheat the oven to 350F. Line a cupcake tin with liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together. Set aside.
- In a mixer, add both sugars and butter together and beat until light and fluffy. Add the eggs and beat well for at least two minutes. Beat in the pumpkin and vanilla for an additional minute.
- In a small bowl, whisk together the espresso powder and milk together.
- Alternate between adding the flour mixture and the milk mixture into the mixer. Begin and end with the flour. Add the flour in three additions and the milk in two additions.
- Bake for about 15 - 18 minutes, or until a toothpick comes out clean.
- Remove the cupcakes and allow to cool in the pan for one minute before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting. Beat the cream cheese using a whisk attachment until it is completely smooth. Slowly beat in the heavy cream and continue to beat until it reaches soft peaks. Add in the powdered sugar and vanilla and beat until it just about reaches stiff peaks.
- Top the cupcakes with the frosting and top with caramel drizzle.
- The cupcakes are best stored in an airtight container in a cool area for 24 hours, or in the refrigerator for up to three days.
Notes
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