Description
Moist pumpkin cupcakes flavored with chai spices, topped with cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Beat in eggs one at a time. Mix in pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Beat until light and fluffy.
- Frost the cooled cupcakes.
Notes
- For stronger chai flavor, steep 1 chai tea bag in the buttermilk for 10 minutes before using.
- You can add 1/4 teaspoon of black pepper to the dry ingredients for an extra spice kick.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: pumpkin, chai, spice, cupcakes, fall, dessert, cream cheese frosting