Cupcakes

Pumpkin Spice Latte Cupcakes

It doesn’t seem that the pumpkin spice trend is going to let up anytime soon. Or ever. I adore pumpkin spice. That said, I’m definitely Team Baked Goods when it comes down to it. I don’t need pumpkin potato chips or anything. *shudders at the thought* These Pumpkin Spice Latte Cupcakes, though…they’re right up my alley. 🙂

Pumpkin Spice Latte Cupcakes
These Pumpkin Spice Latte Cupcakes are tender pumpkin cupcakes with spices and espresso. They’re just barely sweet, and the combination of spices and espresso almost remind you of gingerbread. (Almost.)

I nearly made a vanilla bean buttercream to top them with. While I’m sure it would have been delicious, I really wanted to keep my ode to a PSL a little more in line with the actual beverage. As such, I topped these beauties with stabilized whipped cream. It’s just homemade whipped cream that is “stabilized” with a drizzle of a gelatin mixture while you’re whipping it. This step ensures that your whipped cream doesn’t break down like whipped cream usually does. You can’t taste the gelatin and there’s no gelatinous feel to the final product!

Pumpkin Spice Latte Cupcakes

The espresso powder that I use is an awesome way to add the espresso flavor without adding liquid. I’ve found it difficult to find espresso powder–especially one that isn’t already hard as a rock–at my local grocery store. I use King Arthur Flour’s brand (link [here]), as it’s very fine and made specifically for baked goods.

Pumpkin Spice Latte Cupcakes

As aaaaalways, I used my precious vanilla bean paste in the whipped cream. I love that stuff! You can substitute with an equal measure vanilla extract if you like. If you’re looking to purchase vanilla bean paste and can’t find it in your local grocery store (I never can), you can find it online [here].

Pumpkin Spice Latte Cupcakes

Now you can have your PSL and eat it, too! I posted my [Pumpkin Spice Latte Cookies] a year ago, and revealed that I’d never actually had the actual beverage.

As of today’s post: no change. I know, I’m like a rare relic… 😀

Other posts you may like:

Pumpkin Spice Latte Cookies

Pumpkin Hazelnut Cheesecake

Gingerbread Pumpkin Pie

Pumpkin Challah

Pumpkin Meringue Tart

Apple Cider Cranberry Cupcakes

Cupcakes adapted from Table for Two Blog (link here).

Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes

Amee
These Pumpkin Spice Latte Cupcakes are tender, spiced, and have a hint of espresso. To top them off, stabilized whipped cream and a sprinkle of pumpkin spice! Now you can get your PSL fix in cupcake form!
Servings 12 cupcakes

Ingredients
  

Pumpkin Spice Latte Cupcakes:

  • 1⅓ cups flour
  • Tbsp espresso powder (see note)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup pumpkin puree
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 eggs

Stabilized Whipped Cream:

  • 1 tsp unflavored powdered gelatin
  • 1 Tbsp water
  • 1 cup heavy (whipping) cream
  • ¼ cup powdered sugar
  • ¾ tsp vanilla bean paste (see note)

Instructions
 

For Cupcakes:

  • Preheat oven to 350° F. Grease a standard muffin pan or line with paper liners. Set aside.
  • In a medium bowl, combine the dry ingredients (flour, espresso powder [see note], baking soda, baking powder, and spices). Whisk to combine. Set aside.
  • In a large bowl, combine the pumpkin, sugar, brown sugar, and vegetable oil. Whisk to combine. Add eggs one at a time, whisking to incorporate the first before adding the second.
  • Add the dry ingredients in two additions, mixing with a spatula until just combined. Divide the batter between the cups of the prepared pan (each cup will be about 2/3 full).
  • Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5-10 minutes before turning them out onto a wire rack to cool completely.

For Whipped Cream:

  • Pour water into a small bowl. Sprinkle the gelatin evenly over the top and allow to bloom for about 10 minutes. You want to ensure that none of the gelatin is dry.
  • Once the gelatin is bloomed, place in the microwave for about 10 seconds, or until the gelatin mixture is melted. Set aside to cool slightly.
  • In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla bean paste (see note). Using the whisk attachment, whip on medium speed until you reach soft peaks.
  • With the mixer running on low speed, drizzle in the gelatin mixture. Increase the mixer speed to medium, and continue whipping to stiff peaks.
  • Transfer the stabilized whipped cream to a pastry bag to pipe on top of the cupcakes, or dollop the whipped cream on top with a spoon. Sprinkle with pumpkin spice, if desired.
    Enjoy!

Notes

Note on espresso powder: I've found it difficult to find espresso powder--especially one that isn't already hard as a rock--at my local grocery store. I use King Arthur Flour's brand (link [here]), as it's very fine and made specifically for baked goods.
Note on vanilla bean paste: You can substitute with an equal measure vanilla extract if you like. If you're looking to purchase vanilla bean paste and can't find it in your local grocery store (I never can), you can find it online [here].
This post contains affiliate links.

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