Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes is an American hor d'oeuvre. For 37 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 209 calories, 2g of protein, and 13g of fat. This recipe serves 24. 66 people have tried and liked this recipe. Head to the store and pick up canned pumpkin, vegetable oil, confectioners' sugar, and a few other things to make it today. It is brought to you by Erica Sweet Tooth. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Try Pumpkin Spice Latte Cupcakes, Pumpkin Spice Latte Cupcakes, and Pumpkin Spice Latte Cupcakes for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

for the pumpkin spiced latte cupcakes:Heat oven to 350°F and line muffin tins with 24 regular-size cupcake liners.In a small bowl, stir together the water and espresso powder until dissolved. In the bowl of an electric mixer, beat cake mix, pumpkin, water/espresso mixture, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups so that each is about two-thirds full.Bake 19 to 24 minutes or until cake tester comes out clean. Brush coffee on the tops of each cupcake while still warm. Cool in pans 10 minute then transfer to a wire rack to cool completely.for the whipped cream frosting:Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream while gradually increasing the speed to medium-high, and then add the sugar a little at a time until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a decorative tip and pipe onto the cooled cupcakes. Sprinkle with pumpkin pie spice.

 

Step by step:

Brush coffee on the tops of each cupcake while still warm. Cool in pans 10 minute then transfer to a wire rack to cool completely.for the whipped cream frosting

1. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream while gradually increasing the speed to medium-high, and then add the sugar a little at a time until stiff peaks form.

2. Transfer the whipped cream to a pastry bag fitted with a decorative tip and pipe onto the cooled cupcakes. Sprinkle with pumpkin pie spice.

for the pumpkin spiced latte cupcakes

1. Heat oven to 350°F and line muffin tins with 24 regular-size cupcake liners.In a small bowl, stir together the water and espresso powder until dissolved. In the bowl of an electric mixer, beat cake mix, pumpkin, water/espresso mixture, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups so that each is about two-thirds full.

2. Bake 19 to 24 minutes or until cake tester comes out clean.

Nutrition Information:

covered percent of daily need