Pumpkin Spice Latte Cupcakes
- 1 (16.25-oz.) pkg. spice cake mix
- 1 (15-oz.) can pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1/4 cup brewed coffee, cooled to room temperature
- 1 cup (8 oz.) unsalted butter, softened
- 1 (16-oz.) pkg. powdered sugar (about 3 1/2 cups)
- 1/2 cup heavy whipping cream
- Pinch of salt
- Caramel sauce (optional)
- Pumpkin pie spice (optional)
- 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.
spice cake, pumpkin puree, eggs, vegetable oil, coffee, unsalted butter, powdered sugar, heavy whipping cream, salt, caramel sauce, spice
Taken from www.myrecipes.com/recipe/pumpkin-spice-latte-cupcakes (may not work)