Every year I look forward to fall and Starbucks' pumpkin spice lattes, so I decided to combine my love of them with my love of cupcakes!
Step 1: Ingredients
1 1/2 C all purpose flour
7/8 C sugar
2 t baking powder
1/4 t salt
1 t cinnamon
3/4 t nutmeg
1/2 t ginger
1/4 t cloves
1/4 t allspice
3 T instant coffee (or 2T if you don't want it so coffee-y!)
1/2 C butter
3 egg whites
1/2 C milk
1 1/4 t vanilla
1/2 C canned pumpkin - reduced to 1/4 cup
Step 2: Preheat Oven and Reduce Pumpkin
Preheat oven to 350 degrees.
Cook pumpkin on low for at least 30 minutes.
Around 20 minutes measure the amount of pumpkin and keep cooking until it reduces to 1/4 C.
It should have a playdough like consistency.
Step 3: Cream Butter and Sugar
Use a hand mixer to beat butter and sugar until it's light and fluffy.
Step 4: Mix in the Rest of the Wet Ingredients
Step 5: Mix Dry Ingredients in a Separate Bowl
Step 6: Mix Together Wet and Dry Ingredients
After mixing the wet and dry ingredients together, fill cupcake liners up 1/2 - 3/4 full.
Step 7: Bake 12-15 Minutes, or Until Cake Springs Back When Poked.
Put on cooling racks and let cool completely - this is very important because the whipped cream icing is very susceptible to melting!
Step 8: Whipped Cream Frosting
A lightly sweet, and extremely fluffy frosting - which can hold its shape due to the cream cheese.
1/2 C cream cheese
1/4 C sugar
1 C whipping cream
Step 9: Mix Sugar and Cream Cheese
When it's well mixed, add the cream and mix until it forms soft peaks.
Don't beat it for too long or it seems to melt and won't hold any shape!
If it begins to stop looking shiny, stop mixing right away!
Step 10: Pipe on Frosting!
When the cupcakes are cool, fill up a decorating bag with the frosting and pipe it on the cupcakes! (Or just slap it on with an offset spatula)
Top off with some cinnamon and nutmeg, and enjoy!