Pumpkin Spice Latte Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 box Pillsbury perfectly pumpkin cake mix
  • 4 cup Powdered sugar
  • 4 tsp Vanilla

• Drinks

  • 1/4 cup Coffee, strong

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on yourcupofcake.com

Ingredients

• 1 box Pillsbury® Perfectly Pumpkin Cake Mix
• 2 tsp. cinnamon
• 1/2 C. melted butter, cooled
• 3 eggs
• 1/2 C. milk
• 1/2 C. sour cream
• 2 tsp. vanilla extract
• 1/4 C. strong coffee*
• 8 oz. cream cheese
• 1/2 C. butter, room temperature
• 2 tsp. vanilla extract
• 4-5 C. powdered sugar
• *note: 1/4 C. hot water and 5 tsp. instant coffee granules

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Sift cake mix into a small bowl with cinnamon and set aside.
• 3. In a large bowl, whisk butter, eggs, milk, sour cream and vanilla extract together until smooth.
• 4. Add cake mix/cinnamon and stir until smooth.
• 5. Stir in coffee (make it as strong as you want your latte cupcakes to be).
• 6. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
• 7. Let cool.
• 8. Frosting: Beat cream cheese and butter for 2 minutes. Add vanilla extract and slowly add in powdered sugar until thickened.
• 9. Pipe frosting onto cupcakes and drizzle with caramel and top with a straw.
• For another CAKE recipe, see the link below!