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Pumpkin Spice Latte Cupcakes 

Ingredients

Units Scale

1 white cake mix

1 can pumpkin puree

1/2 cup oil

2 eggs

3 tsp cinnamon

1/2 tsp clove

1/2 tsp nutmeg

1 cup butter (room temperature)

2 TBS milk (room temperature)

2 tsp instant coffee

3 cups powdered sugar

Optional: caramel sauce

Instructions

  1. Preheat oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.
  2. Using the paddle attachment to your stand mixer, mix cake mix, pumpkin puree, oil, eggs, and spices until well combined.
  3. Spoon the batter into the liners of the prepared cupcake pans. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  4. Remove cupcakes from the oven and place on a wire cooling rack to cool completely.
  5. To prepare the buttercream, whisk room temperature butter until fluffy.
  6. Add milk and powdered sugar and whisk slowly until well combined.
  7. Once powdered sugar is combined add instant coffee and whip for 3-5 min.
  8. Add buttercream to the piping bag and pipe frosting onto cupcakes.
  9. Drizzle cupcakes with optional caramel sauce.

Notes

You can sub spices for 3 tsp pumpkin pie spice.

If you want a light coffee flavor you may cut the instant coffee to 1 tsp.

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