Pumpkin spice latte cupcakes
A fantastic dessert idea for your Thanksgiving party!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 24 cupcakes
- 1 pkg. spice cake mix
- 15 oz pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1/4 cup brewed coffee cooled to room temperature
- 8 oz unsalted butter softened
- 16 oz powdered sugar about 3 1/2 cups
- 1/2 cup whipping cream
- pinch of salt
- caramel sauce optional
- pumpkin pie spice optional
Prepare the Cupcakes: Preheat oven to 350°F. Place cupcake liners in 24 muffin cups. Whisk together cake mix, pumpkin, eggs, oil, and coffee in a large bowl until fully combined. Divide batter evenly among muffin cups (about 1/4 cup per cup).
Bake in preheated oven until a wooden toothpick inserted comes out with moist crumbs, about 20 minutes. Cool on a wire rack until completely cooled, about 30 minutes.
Prepare the Frosting: Beat butter with an electric mixer on medium speed until fluffy and lightened in color, about 3 minutes. With mixer running on low speed, slowly add powdered sugar, 1/2 cup at a time, until fully combined. Slowly drizzle in whipping cream, and beat until frosting is smooth and fluffy. Add salt, and beat 1 minute. Fill a piping bag with buttercream, and pipe onto cupcakes. Drizzle with caramel sauce and sprinkle with pumpkin pie spice, if desired.