Pumpkin Spice with Vanilla Latte Buttercream

This creation was completely for my husband. Dana LOVE'S Pumpkin Spice Lattes. I thought how fun would it be to create cupcakes with our favorite coffee beverage profiles. This is the first of 3 latte inspired creations. ENJOY!!

Pumpkin Spice Cupcake

1 Box Spice Cake mix
1/4 tsp ground cloves
1 Stick non salted butter (melted)
3 Eggs
1/2 cup pumpkin puree
1 cup water

Preheat the oven to 350 degrees. Line 24 cupcake tins.
Combine all ingredients and beat on low till moistened. Turn mixer up to medium and beat for an additional 2 minutes until light and fluffy. Spoon batter into tills filling 3/4 full. Bake on 350 degrees for 25 min. Cupcakes will sink a bit after coming out of the over. Do not worry. This is a dense moist cake. Just make sure when a toothpick inserted in the middle comes out clean.

Vanilla Latte Buttercream

2 sticks room temperature non salted butter.
1 vanilla bean scraped
1 tsp vanilla
1/4 cup dark roast brewed coffee (cooled)
1 tsp finely ground espresso
4 cups powdered sugar
1/4 whipping cream

In a mixer beat butter until light and fluffy, making sure to scrape down sides at the end. Add the vanilla bean paste and vanilla, mix till combined. Mix in 2 cups of the powdered sugar, one cup at a time. Add cooled brewed coffee and beat till well combined. Mixing the remaining 2 cups of powdered sugar 1 cup at a time. Add whipping cream and ground espresso to mixture and beat an additional 2 mins. If consistency is not right add more whipping cream or powdered sugar respectively.