- For the Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 stick butter, softened
- 1 cup sugar
- 2 whole eggs
- 1 cup 100% pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- For the Whipped Cream
- 1 cup heavy whipping cream, chilled
- 3 tablespoons sugar
- 2 tablespoons ice cold brewed espresso, or any other strong coffee
- 2 teaspoons unsweetened cocoa powder
Friday is here. I really miss the days of TGIF on Friday nights and think that ABC should bring that back. You never had to worry about what you were going to watch on Friday nights because you knew there was a full lineup of good television. Those were the days… Enough ranting. Today’s treats are delicious pumpkin spice latte cupcakes. I had intended this to be a bundt cake but then thought they may be prettier as cupcakes with a sprinkle of spice. The whip cream frosting makes these cupcakes feel like you’re enjoying a pumpkin spice latte with a dollop of whip cream.
Preheat the oven to 350 degrees. Line 2 cupcake pans with liners (24 total). In a large bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. In your electric stand mixer combine the butter and sugar, whipping for 2 minutes. Add in the eggs and continue to mix until smooth. Slowly add in the pumpkin puree and continue to mix.
Gradually add in 1/2 of the flour mixture into the pumpkin mixture and continue to beat until blended, then add in the second half along with the milk. Continue to mix until well blended but do not overbeat. Divide the batter amongst the cups and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
To prepare the whip cream, combine cold heavy whipping cream, sugar, cold coffee and cocoa powder in a medium-sized mixing bowl that has been chilled and is fitted with the whisk attachment. Start on low and beat the whip cream until small bubbles form, gradually increasing the speed. You’re looking for the whip cream to form soft peaks. Gently frost the cupcakes with the whip cream and keep refrigerated.