Pumpkin Spice Latte Cupcakes

1) Line 12 cup muffin pan with paper bake cups; set aside. 2) In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. 3) Combine buttermilk and instant coffee in a small bowl until coffee dissolves; set aside 4) Preheat oven to 350 ºF. 5) In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. 6) Add sugar, pumpkin spice, and vanilla and beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. 7) Add eggs, one at a time, beating until combined after each addition. 8) Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. 9) Spoon batter into prepared muffin cups, filling each about half full. 10) Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. 11) Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack before frosting. 12) Use pastry or large ziplock bag with one corner cut off to pipe on frosting. 13) Dust frosted cupcakes lightly with remaining pumpkin spice. Frosting: 1) Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. 2) Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. 3) Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised). Storage: Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days. *To make sour milk: 1) Put 1 1/2 teaspoons lemon juice or vinegar in a measuring cup. 2) Add enough milk to equal 1/2 cup and let stand for 5 minutes before using.