Wilton Pumpkin Spice Latte CupcakesBack to category
Wilton Pumpkin Spice Latte Cupcakes
Bake the perfect accessory to your favorite warm-weather beverage (A #PSL, of course!).
Make your own and share using #ACMooreInspired.
- Time:several hours
1Prepare pans. Preheat oven to 350°F. Prepare muffin pan with baking cups.
2Make batter. In a bowl, whisk together 1/2 cup milk and 2 tablespoons espresso powder until dissolved. In another bowl, combine 2 cups all-purpose flour, 2 tablespoons pumpkin pie spice, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. In a third bowl, beat 1/2 cup (1 stick) softened butter and 1-1/2 cup granulated sugar with electric mixer until fluffy. Add 2 eggs, (one at a time), beating well after each addition. Add flour mixture to butter mixture alternately with 1 cup pumpkin and espresso mixture, blending thoroughly after each addition. Gently fold in 1/2 cup chopped Candy Melts.
3Prepare icing. Beat 1/2 cup vegetable shortening and 1/2 cup (1 stick) softened butter with electric mixer until light and fluffy. Gradually add 4 cups confectioners sugar, (one cup at a time) beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Slowly add 3 tablespoons of milk and beat at medium speed until light and fluffy again. Melt and slightly cool 7 oz. of candy melts. Add candy to the icing mixture and beat until well combined, scraping bottom and sides of bowl often.
4Bake and ice cupcakes. Pour batter into baking cups. Bake 20-22 minutes or until toothpick inserted in center comes out with 1 or 2 crumbs. Cool completely before icing. Note: project time does not include this baking and cooling time. Fill decorating bag with icing, cut the bottom of the bag and ice cooled cupcake with 1M swirl. Clean tip after you have iced all cupcakes, then use the same tip to add a swirl of whipped cream to each cupcake.
Makes about 24 cupcakes.