Pumpkin Spice Latte Cupcakes

The weather is really cooling down here. And the leaves on the trees are bright and beautiful. So what better to do on a crisp, cool Fall day than BAKE!

These cupcakes are divine! Pumpkiny cake with creamy whipping cream and a drizzle of caramel sauce. SO decadent!

Who needs a $4 Pumpkin Spice Latte when you could just eat one of these? Or three.

I used my go-to pumpkin muffin recipe and adapted it.

CUPCAKE INGREDIENTS
1 (18.25 oz) box Spice cake mix (I use Betty Crocker)
1/2 cup brown sugar

1-2 Tbsp. instant coffee (depending on how strong you like your "latte")

1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. ginger

1 (15 oz) can pureed pumpkin
2 eggs

1/2 cup oil

1 tsp. vanilla
1 Tbsp. sour cream

WHIPPING CREAM TOPPING:

2 cups heavy whipping cream

1/4 cup powdered sugar

store-bought caramel sauce, for garnish
ground cinnamon, for garnish

DIRECTIONS

1. Place cake mix, sugar, coffee and spices in a bowl.

2. In a separate bowl, combine pumpkin, eggs, oil, vanilla and sour cream; mix well.

3. Blend the wet ingredients into the dry ingredients. Mix until well blended with no lumps.
4. Fill a lined muffin tin with batter (3/4 full).
5. Bake at 350 degrees for 25-30 minutes.
6. Meanwhile, make whipped cream topping by whipping cream and powdered sugar until stiff (but don't beat too much...otherwise it will turn into butter!)
7. Top cooled cupcakes with whipped cream. Drizzle each cupcake with caramel sauce and a pinch of cinnamon.

Happy Fall!!