Pumpkin Spice Latte Cupcakes

By srumbel

Pumpkin cupcakes with a white chocolate cinnamon coffee frosting are a copycat of the popular Starbucks fall drink.

from insidebrucrewlife

Ingredients

• For the Cupcakes
• 1 spice cake mix (15.25 oz.)
• 1 can pumpkin puree (15 oz.)
• 3 eggs
• 1/3 cup oil
• 1/3 cup brewed coffee, cooled
• For the Frosting
• 2 teaspoons hot water
• 2 teaspoons instant coffee granules
• 6 ounces baking white chocolate squares, chopped
• 1/4 cup heavy cream
• 1 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon cinnamon

Preparation

Step 1

Combine the cake mix, pumpkin, eggs, oil, and coffee in a mixing bowl. Beat on low for 1 minute, and beat on medium for 2 minutes. Spoon into 24 cupcake liners. Bake at 350* for 18 minutes. Cool completely
Stir the hot water and instant coffee until dissolved. Set aside. Heat the white chocolate and heavy cream over low-medium heat until melted and smooth. Let cool for 5-10 minutes.
Place the butter and coffee mixture in a bowl and beat for 1-2 minutes. Slowly pour in the melted chocolate mixture and beat until creamy. Slowly add the powdered sugar and cinnamon and beat until thick and fluffy. This will take about 5 minutes. Frost cupcakes. Keep refrigerated. Makes 24 cupcakes.
Notes

I used a Wilton tip 2D to pipe on the frosting. There is just enough frosting to do all 24 cupcakes if you don't put it on super thick.