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!
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 ⅔ 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 spices, if desired (I just topped mine with cinnamon).
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!Enjoy!
Notes
Note on espresso powder: I've found it difficult to find espresso powder--especially that isn't already hard as a rock--at my local grocery store. I use King Arthur Baking's brand (link here), as it's very fine and made specifically for use in baked goods.Note on vanilla bean paste: It's no secret that I'm in love with vanilla bean paste! I love the flavor and the lovely black flecks it leaves in the whipped cream! 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.