Hi Friends! If you’re in SoCal like me it still feels like Summer, but I’m willing sweater and boot weather to get here ASAP. Like most proud basic girls, I am excited for all things pumpkin and I bet you are too.
When I first started blogging, I made a sweet blogger friend on Instagram. Despite her being a Washington State lover and I a USC Trojan (I kid, I kid we’re playing them in football as I type this so I felt the need to insert a jab), we hit it off from the get go! She was kind enough to show me the ropes and even proof read my first ever blog post.
I’d like to introduce you all to my best blogger buddy Kirsten. Her blog, This Celebrated Life, covers everything that I love: cooking, fashion, travel, mom stuff and most things lifestyle. Go check her out at www.thiscelebratedlife.com or on instagram at @thiscelebratedlife.
Kirsten is a talented baker, so with her permission I am sharing her cupcake recipe below. PSL (pumpkin spice latte) lovers rejoice, this one’s for you! Let us know how they turn out in the comments below or on Kirsten’s original Blog post HERE.
Pumpkin Spice Latte Cupcakes
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
3 tsp pumpkin pie spice
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cups whole milk
1/2 cup melted butter (1/2 stick)
1 tsp vanilla
2 cups heavy whipping cream
1 cup powdered sugar
1 Tbs instant espresso powder
8 oz cream cheese, softened
Put the stand mixer whisk attachment in the freezer. Weird direction, but go with it.
Preheat the oven to 350, and line a muffin tin with foil liners. The pumpkin will stick to paper liners, and make for an unhappy baker!
Whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin pie spice. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix together the wet ingredients, pumpkin puree through vanilla. Add the dry ingredients to the mixture in two batches, stirring on low speed until just combined.
Using a cookie scoop, fill each liner until about 2/3 full with batter. I usually get about six extra cupcakes which are perfect for taste testing, am I right?!
Bake for about 14-18 minutes, or until a toothpick comes out with moist crumbs. Let cool in the pan for 5 minutes and then remove them to a cooling rack.
For the frosting, you want the stand mixer bowl to be room temp or cold (I wash mine while the cupcakes bake, and then stick it in the freezer). If the bowl or whisk attachment are warm, the whipped cream won’t solidify the way you want it to. Dissolve the espresso powder into the heavy cream, stirring until no pieces remain. Fix the cold whisk attachment, and mix the cream cheese and powdered sugar until combined and fluffy. Reduce the speed to low, and slowly drizzle in the heavy cream mixture. Once the cream begins to thicken (after a few minutes), increase the speed until the frosting becomes light and fluffy like whipped cream! Frost the completely cooled cupcakes, and enjoy.
These frosted cupcakes need to be stored in the fridge, but can be taken out an hour or two before serving if you prefer them at room temperature.