I stumbled upon this cupcake recipe from Annie’s Eats via foodgawker a couple of weeks ago and I couldn’t wait to try it! I was a little surprised at how much these cupcakes truly capture the flavor! The whipped cream on top is a perfect compliment to the perfect pumpkin spice flavor. I would have to say these cupcakes are a must have for fall!
Pumpkin Spice Latte Cupcakes
Yield: about 2 dozen cupcakes
For the whipped cream:
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, Chill bowl and whisk attachment of an electric mixer in the freezer for 10 minutes. Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.