why make this recipe
Pumpkin Chai Cupcakes with Frosting are ideal for anyone who loves the warm flavors of fall. Combining pumpkin puree with cozy spices makes these cupcakes a treat for your taste buds. Topped with a rich frosting, they are perfect for gatherings, holidays, or just a special day at home.
how to make Pumpkin Chai Cupcakes with Frosting
Ingredients:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/3 cup granulated sugar
- 1/2 cup melted coconut oil (or melted butter or canola)
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 8 tablespoons salted butter, at room temperature
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Directions:
To make the chai spice, in a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
To make the cupcakes, preheat the oven to 350 degrees F. Line 16 cupcake molds with paper liners. In the bowl of a stand mixer (or use a hand-held mixer), beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth. Divide the batter evenly among the prepared pan. Bake for 18-22 minutes until set. Let cool.
To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil for one minute, then remove from heat and cool in the freezer for 15-20 minutes. Once cooled, mix in the remaining butter, vanilla, cinnamon, and powdered sugar. Frost the cupcakes and sprinkle with chai sugar. Optional: add cinnamon sticks.
how to serve Pumpkin Chai Cupcakes with Frosting
Serve these cupcakes on a nice plate or a cake stand. You can also decorate them with additional spices or cinnamon sticks for a festive look. They taste great with a cup of tea or coffee!
how to store Pumpkin Chai Cupcakes with Frosting
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them, but be sure to let them come to room temperature before serving.
tips to make Pumpkin Chai Cupcakes with Frosting
- Make sure all ingredients are at room temperature for the best mixing results.
- Avoid overmixing the batter to keep the cupcakes soft and fluffy.
- Feel free to adjust the spices to match your personal taste!
variation
You can substitute the pumpkin puree with applesauce for a different flavor. Also, consider using cream cheese frosting instead of the suggested frosting for a tangy twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
2. Is it possible to make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
3. How can I make the frosting dairy-free?
Use dairy-free butter and a non-dairy cream for the frosting to make it dairy-free.
Pumpkin Chai Cupcakes with Frosting
Ingredients
Chai Spice Blend
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Cupcake Ingredients
- 1/3 cup granulated sugar
- 1/2 cup melted coconut oil or melted butter or canola
- 3/4 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 1/2 cups pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
Frosting Ingredients
- 8 tablespoons salted butter at room temperature
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar
Instructions
Preparation
- In a shallow bowl, combine all chai spice ingredients. Divide the mix in half. Set aside one half mixed with granulated sugar for topping the cupcakes. Reserve the other half for the batter.
- Preheat the oven to 350°F (175°C) and line 16 cupcake molds with paper liners.
- In a mixer, beat coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined.
- Add flour, baking powder, baking soda, salt, and reserved chai spice. Mix until smooth.
- Divide the batter evenly among the prepared cupcake molds.
Baking
- Bake for 18-22 minutes until set. Let cool.
Frosting
- Melt 2 tablespoons butter with cream and brown sugar in a saucepan. Boil for one minute, then cool in the freezer for 15-20 minutes.
- Mix in remaining butter, vanilla, cinnamon, and powdered sugar. Frost the cupcakes and sprinkle with reserved chai sugar.