Description
Soft and moist pumpkin chai cupcakes flavored with cinnamon, ginger, cardamom, nutmeg, cloves, vanilla, and brown sugar. Each cupcake is topped with creamy cinnamon brown sugar frosting and a sparkling chai sugar finish.
Ingredients
Scale
- Chai Spice and Sugar:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 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 oil
- 3/4 cup packed dark brown sugar
- 1 tablespoon pure 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
- Half of the prepared chai spice blend
- Cinnamon Brown Sugar Frosting:
- 8 tablespoons salted butter, softened and divided
- 1/4 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups powdered sugar
- Reserved chai sugar, for topping
- Cinnamon sticks, optional garnish
Instructions
- Combine the cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper in a shallow bowl. Divide the spice blend evenly between two bowls. Stir the granulated sugar into one portion and reserve it for topping. Keep the remaining plain spice blend for the cupcake batter.
- Preheat the oven to 350°F. Line 16 standard cupcake wells with paper liners.
- Beat the melted coconut oil, dark brown sugar, vanilla, eggs, and pumpkin puree with a stand mixer or hand mixer until evenly combined.
- Add the flour, baking powder, baking soda, salt, and reserved plain chai spice. Mix on low speed just until the batter becomes smooth and no dry flour remains.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until the tops look set and the centers spring back lightly when touched.
- Cool the cupcakes in the pans for 5 minutes. Transfer them to a wire rack and cool completely.
- Combine 2 tablespoons of the butter, heavy cream, and dark brown sugar in a medium saucepan. Bring the mixture to a boil and cook for 1 minute, stirring until the sugar dissolves.
- Transfer the cooked brown sugar mixture to the bowl of a stand mixer. Chill it for 15 to 20 minutes, or until it feels cool to the touch.
- Add the remaining 6 tablespoons butter, vanilla, cinnamon, and powdered sugar. Beat until the frosting becomes smooth, light, and fluffy.
- Frost each completely cooled cupcake. Sprinkle with the reserved chai sugar and garnish with cinnamon sticks when desired.
Notes
- Use pure pumpkin puree rather than sweetened pumpkin pie filling.
- Measure the flour with the spoon-and-level method to prevent dense cupcakes.
- Bring the eggs to room temperature before mixing the batter.
- Do not overmix after adding the flour.
- Let the cupcakes cool completely before frosting.
- The cooked brown sugar mixture must feel cool before adding the remaining butter.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature for 20 to 30 minutes before serving.
- Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 29
- Sodium: 185
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 48