Pumpkin Spice Latte Cupcakes Irresistible Treats

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 0.5 cups canned pumpkin puree
• 1 teaspoon vanilla extract
• 0.5 cups strong brewed coffee, cooled
• 0.5 cups heavy cream (for frosting)
• 1 cups powdered sugar (for frosting)
• to taste additional ground cinnamon and pumpkin spice for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee. Start and end with the flour mixture, mixing until just incorporated.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
10. Once cupcakes are completely cooled, pipe the whipped cream frosting on top using a piping bag.
11. Sprinkle a pinch of ground cinnamon and pumpkin spice on top of each frosted cupcake for added flavor and decoration.