Everyone loves pumpkin spice lattes when the crisp fall weather blows in. Here is a pumpkin spice latte you can sink your teeth into!

Pumpkin spice latte cupcakes

 

Pumpkin Spice Cupcakes

2¼ cups all-purpose flour
3 teaspoons pumpkin pie spice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
¾ cup granulated sugar
⅓ cup brown sugar
2 eggs
½ cup milk
¼ cup sweetened condensed milk
1 cup pumpkin puree

PREHEAT oven to 375 °F.
PREPARE muffin tins with 24 liners. Set aside.
SIFT flour, spice, salt, baking powder and baking soda together. Set aside.
COMBINE milk, condensed milk and pumpkin. Set aside.
BEAT butter with sugars until fluffy.
ADD eggs one at a time, scraping the bowl between additions.
MIX in wet mixture until incorporated.
MIX in dry mixture until incorporated.
DIVIDE batter between 24 muffin cups, and bake for 20 to 25 minutes until toothpick comes out with moist crumbs.
COOL completely before frosting.

 

Espresso Whipped Cream Frosting

½ cup cold water
2 tablespoons instant espresso
2 teaspoons unflavored gelatin
2 cups heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract

CHILL the bowl and whisk attachment from a stand mixer for 30 minutes.
COMBINE instant espresso and water.
SPRINKLE gelatin over water in a microwave safe bowl. Let sit for 5 minutes.
HEAT gelatin in the microwave until dissolved. Set aside to cool for 10 minutes.
WHIP cream and sugar in the chilled bowl until soft peaks form.
POUR melted, cooled gelatin into mixture on medium speed.
ADD vanilla and whip until combined. Chill until ready to pipe onto cupcakes.


Comments

JAY1949 Says... 7 Oct 2013 , 10:56am

Hi these cupcakes sound fantastic. Can anyone tell me please is the pumpkin pie spice a powder as I have never seen it here in the uk. If anyone knows where I can get it I would be grateful. I can't wait to try them. jenny

theoldplumberswife Says... 7 Oct 2013 , 11:10am

Pumpkin pie spice is a powder. McCormick has the spice in a 1.12oz.

lorrieg Says... 7 Oct 2013 , 11:49am

JAY1949 here is a recipe for the spice: * 1/2 teaspoon ground cinnamon * 1/4 teaspoons ground ginger * 1/8 teaspoon ground nutmeg * 1/8 teaspoon ground allspice

Combine all ingredients.Store in an airtight container.

stevielyn Says... 8 Oct 2013 , 2:00pm

These cupcakes sound amazing. What do you suppose is sprinkled on top of the frosting? Can't seem to find it anywhere in the recipe. Maybe cinnamon or nutmeg?

LeanneW Says... 8 Oct 2013 , 2:02pm

stevielyn

Yes, it's cinnamon, it's optional to sprinkle it with cinnamon.

Terry11621 Says... 9 Oct 2013 , 10:49am

Can you make a cake with this recipe?

DemiSoni Says... 11 Sep 2014 , 1:28pm

Am I blind, or is there a print button anywhere? Thank You!

vacaobx123 Says... 11 Sep 2014 , 3:30pm

Can't find a print button either. :(

salmon Says... 11 Sep 2014 , 6:04pm

Any idea as to where I can find instant espresso powder? I'm in nj and can't seem to find it anywhere!

JeanFell Says... 13 Sep 2014 , 3:48am

I found espresso powder at my local cake decorating supply store. You can also find it online either at Amazon or King Arthur Flour's website.

eperales0411 Says... 13 Sep 2014 , 8:42pm

Can we make cake instead of cupcakes with this recipe?? And can anyone tell me what role plays the gelatin in the frosting?? Thanks!

SScakes Says... 15 Sep 2014 , 2:52am

The gelatin is used to stabalise the cream and hold the shape.

lennie50 Says... 21 Sep 2014 , 1:39pm

if you are using linis you can "ctrl p" to print windows does the same thing.:)

lennie50 Says... 21 Sep 2014 , 1:39pm

Sorry Linix

lennie50 Says... 21 Sep 2014 , 1:42pm

the only differance between cake and cupcakes is the shape of the container you put it in and the time it takes to cook. It made me laught to see cake mix companies market "cupcake mix" really?

lennie50 Says... 21 Sep 2014 , 1:43pm

God! Spelling seems to be an issue today?! The comment button is too darn fast! :)

sfilion Says... 23 Oct 2014 , 8:20am

I made these cupcakes and needless to say, they were a huge hit! I made a couple of minor adjustments. I didn't want to spend money on instant espresso, so I just brewed a small amount of strong coffee and used that instead of the 1/2 cup water and espresso, then I chilled it to make it cold for the gelatin step. I found the whipped cream to need more sweetening, so I doubled the sugar to help take the edge off the coffee bitterness.


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