Pumpkin Spice Latte Cupcakes

It doesn't seem that the pumpkin spice trend is going to let up anytime soon...or ever. I don't need pumpkin spice potato chips or anything (*shudders at the thought*), but these Pumpkin Spice Latte Cupcakes are right up my alley!

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These Pumpkin Spice Latte Cupcakes are tender and spiced with 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!

If you enjoy this recipe, check out the posts for my Apple Crisp Macchiato Bars, Pumpkin Spice Latte Cookies, and Pumpkin Coconut Pie!

Ingredients

You know that I'm always striving for the best flavors possible in all my bakes! Getting pumpkin flavor is no problem, and the spices are a cinch. For the "latte" part of the PSL flavor profile, I turned to espresso powder. Measurements for each of the ingredients are included in the recipe card, below.

Cupcake Ingredients

• Espresso Powder - For flavor. Espresso powder is an awesome way to add espresso flavor without adding liquid.
• Baking Soda & Baking Powder - For leavening.
• Ground Cinnamon, Nutmeg, & Cloves - For flavor. The "spice" in pumpkin spice!
• Pumpkin Purée - For flavor, moisture, and gorgeous color, too!
• Sugar - For sweetness and keeping the cupcakes soft and moist.
• Brown Sugar - For sweetness with a little warm molasses flavor.
• Vegetable Oil - For moisture and richness.
• Eggs - For moisture, richness, and a little leavening. You want your eggs to be at room temperature.

Whipped Cream Ingredients

• Unflavored Powdered Gelatin - Gelatin "stabilizes" the whipped cream. You won't taste the gelatin, and there's no gelatinous feel to the final product! Make sure to use *unflavored* gelatin, and note that the use of gelatin means that the recipe is no longer vegetarian. If you don't want to use gelatin, check out my 'Substitutions' section, below.
• Heavy (Whipping) Cream - Can't make whipped cream without it! Cold cream will whip up faster and fluffier!
• Powdered Sugar - For sweetness. I prefer powdered sugar because it dissolves completely, and the small amount of cornstarch in the powdered sugar also helps to stabilize the whipped cream.
• Vanilla Bean Paste - For flavor and gorgeous black vanilla bean flecks in the whipped cream!

Hint: This recipe only uses a partial can of pumpkin purée. If you're looking for recipes to use up the rest, check out my Pumpkin Coconut Pie and Pumpkin Spice Latte Cookies!

Instructions

Here's how to make these beauties, step by step! Additional detail is included in the recipe card, below.

Making the Cupcakes

• Combine the dry ingredients and whisk to combine. Set aside.
• In another bowl, combine the pumpkin, sugar, brown sugar, and vegetable oil. Add eggs one at a time and whisk to combine.
• Add the dry ingredients in two additions, mixing with a spatula until just combined. Divide the batter between the cups of the pan.
• Bake until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

Making the Whipped Cream

• Pour water into a small bowl. Sprinkle the gelatin evenly over the top and allow to bloom, then microwave until gelatin mixture is melted. Allow to cool slightly.
• In the bowl of a stand mixer, combine the cold heavy cream, powdered sugar, and vanilla bean paste. Whip until you reach soft peaks.
• With the mixer running, drizzle in the gelatin mixture. Continue whipping to stiff peaks.
• Pipe or dollop the whipped cream on top of the cooled cupcakes.

Substitutions

Here are a few substitutions that you can make to this recipe:

• Instead of espresso powder: Espresso powder is the best ingredient to use for that "latte" flavor, since it's ground so finely. That said, you can substitute with instant coffee, but you'll want to grind it down as smoothly as possible so you have uniform flavor throughout your cupcakes. If you'd rather not use espresso powder, you can leave it out and you'll just have pumpkin spice cupcakes.
• Instead of gelatin: If you don't have gelatin or prefer not to use it, you can just leave it out and top the cupcakes with regular (non-stabilized) whipped cream. If you do this, you'll want to add the whipped cream to the cupcakes immediately before serving. Alternatively, you could frost the cupcakes with a vanilla buttercream instead.
• Instead of vanilla bean paste: If you don't have vanilla bean paste, or prefer not to use it, you can substitute with an equal measure of vanilla extract.

Storage

While the whipped cream is stabilized, I recommend you add it to the cupcakes as close to when you plan to serve them as possible. The cupcakes can be stored in an airtight container in the refrigerator, and are best eaten within a day.

Without the whipped cream, the baked and cooled cupcakes will keep in an airtight container in the refrigerator for up to five days. For longer storage, baked and cooled cupcakes can be frozen in an airtight container for up to three months. Just thaw, then add the whipped cream!

More Coffee Desserts

If you're in search of more desserts with coffee flair, check out the posts for my Pumpkin Spice Latte Cookies, Apple Crisp Macchiato Bars, and Honey Lavender Latte Cookies!

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