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 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
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.