Pumpkin Spice Latte Cupcakes with Stabilized Whipped Cream
Enjoy the taste of Fall and PSL season with these flavorful cupcakes. Chock full of rich pumpkin flavors and spices, with just a hint of espresso. Finish them off with a swirl of whipped cream and a dusting of cinnamon.
Servings 24 cupcakes
Calories 137kcal
Ingredients
Pumpkin Spice Latte Cupcakes
- 12.5 oz yellow cake mix
- 3 oz cake flour
- 1 Tbsp espresso powder
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 2 tbsp dark brown sugar
- 15 oz pumpkin puree
- 2 Tbsps oil
- 4 fl oz milk
- 2 eggs
Stabilized Whipped Cream
- 1 tsp unflavored gelatin
- 4 tsps cold water
- 8 fl oz heavy whipping cream
- 1 oz powdered sugar sifted
Instructions
Pumpkin Spice Latte Cupcakes
- Preheat oven to 350℉. Place cupcake liners in your muffin tin and set aside.
- Sift together the cake mix, flour, espresso, pumpkin pie spice, baking soda, and sugar. Whisk it all together to make sure the ingredients are well incorporated. In a separate bowl, whisk together the pumpkin puree, oil, milk, and eggs.
- Add the wet ingredients to the dry and, using a hand mixer, mix until combined. You may need to scrape down the sides of the bowl a few times. Distribute the batter into your prepared muffin tin.
- Bake for 20 minutes. Let them sit in the pan for 5- 10 minutes before removing to a cooling rack.
Stabilized Whipped Cream
- Pour the cold water in a small bowl. Add the gelatin and let it bloom for 5 minutes. Microwave for 8- 10 seconds to melt. Set aside to cool slightly.
- Whip the cream and powdered sugar until thickened slightly. Slowly pour the cooled (not set) gelatin mixture into the bowl as you mix on a low speed. Push the mixer speed up to medium and mix until the beaters leave tracks in the cream. Finish whipping with a balloon whisk until you reach medium- stiff peaks.
- Once the cupcakes are completely cool, top with stabilized whipped cream and dust with pumpkin pie spice and/ or espresso powder.
Notes
- The whipped cream will make enough to frost about 12- 16 cupcakes. Double the whipped cream bit if you need to cover the full batch of cupcakes.
- To make 4 inch cake layers, fill pans halfway and bake for 25- 30 minutes at 350F.