These Pumpkin Spice Latte Cupcakes are a great copycat of the popular Starbucks fall drink. The pumpkin, coffee, and the spices go together so well.

Season/Holiday: Fall-Autumn / Halloween-Thanksgiving.

~Ingredients:

-Cupcake:

3 Cups All Purpose Flour.

1 Tablespoon espresso powder.

2 Teaspoons Baking Soda.

2 Teaspoons Baking Powder.

2 Teaspoons Pumpkin Pie Spice.

1 Teaspoon Salt.

1 (15 oz) can pumpkin puree.

1 Cup Granulated Sugar.

1 Cup Brown Sugar.

1 Cup Vegetable Oil.

4 Large Eggs at room temperature.

-Whipped Topping:

2 Cups Heavy Cream, chilled.

1/4 Cup Confectioners' Sugar.

Ground Cinnamon for dusting.

Caramel Sauce.

-Instructions:

Step 1: Preheat the oven to 350 Degrees Fahrenheit and line the cupcake tray with with the liners.

Step 2: In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt. Stir together and set aside.

Step 3: In another bowl, blend together the pumpkin, granulated sugar, brown sugar, and oil.

Step 4: Add the eggs one at a time, beating well after each one.

Step 5: With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Step 6: Fill the cupcake liners 3/4 full.

Step 7: Bake until the cupcakes are golden, about 18 - 20 minutes.

Step 8: Cool on a wire racks for about 10 minutes, then remove the cupcakes from the pans.

Step 9: For the whipped topping, place the heavy cream in a clean bowl and whip on medium - low speed then increase to high speed.

Step 10: Add in the confectioners' sugar 1/4 cup at a time.

Step 11: Whip until stiff peaks form, being careful not to over beat the mixture.

Step 12: Place the mixture in a pastry bag to frost the cooled cupcakes.

Step 13: Sprinkle with ground cinnamon and drizzle with caramel sauce.

Step 14: Store in a airtight container and refrigerate.

Leave a picture in the comments, if you make this cupcake :)

XOXO Hannah and Hailey