This is a great fall cupcake recipe! I used the cream cheese
frosting from Red
Velvet Cupcakes. I want to try the brown sugar frosting next time!
Chai Spice
4 teaspoons ground cinnamon
2 teaspoon 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
Pumpkin Chai Cupcakes
1/2 cup melted coconut oil (melted butter or canola can be used)
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
Brown Sugar Frosting
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
1. 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.
2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16
cupcake molds with paper liners.
3. 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 and no lumps remain in the batter.
4. Divide the batter evenly among the prepared pan. Transfer to
the oven and bake 18-22 minutes, until the tops are just set, and no longer
wiggly in the center. Remove and let cool.
5. To make the frosting, melt together 2 tablespoons butter, the
cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one
minute or until the sugar has dissolved. Remove from the heat and add to the
bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for
15-20 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the
remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar
to the bowl. Beat together until well combined.
7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon
sticks, if desired.
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