Pumpkin spice cupcakes with a touch of espresso, topped with whipped cream frosting.
Preheat the oven to 350°F and line a muffin tin with cupcake liners.
In a large mixing bowl, cream the butter.
Mix in sugar.
Add in pumpkin puree and vanilla and mix until fully incoporated.
Beat in the eggs, one at a time.
Add spices, salt, baking powder, and baking soda.
Slowly mix in the flour.
Fill the cupcake liners (about halfway) and bake for ~35-40min or until a toothpick comes out clean.
Bloom the gelatin in the cold water and let sit for 5 minutes.
Beat the heavy whipping cream and powdered sugar together until soft peaks form.
Heat the gelatin until it melts (approx. 10s in the microwave).
Slowly pour the gelatin into the whipped cream mixture while whipping.
Whip until stiff peaks form.