Pumpkin Chai Cupcakes Recipe

Name: Pumpkin Chai Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 7 Tablespoons Flour; 1/2 teaspoons Baking Powder; 1/8 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Freshly Grated Nutmeg; 1 whole Large Egg; 1/2 cups Pumpkin Puree; 1/4 cups Brown Sugar; 3 Tablespoons Granulated Sugar; 3 Tablespoons Vegetable Oil; FOR THE BUTTERCREAM:; 1 whole Chai Tea Bag Plud 2 Tablespoons Boiling Water (or 2 Teaspoons Chai Tea Concentrate); 1-1/3 cup Powdered Sugar; 4 Tablespoons Unsalted Butter, Softened

Servings: persons

FOR THE CUPCAKES:
7 Tablespoons Flour
1/2 teaspoons Baking Powder
1/8 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Freshly Grated Nutmeg
1 whole Large Egg
1/2 cups Pumpkin Puree
1/4 cups Brown Sugar
3 Tablespoons Granulated Sugar
3 Tablespoons Vegetable Oil
FOR THE BUTTERCREAM:
1 whole Chai Tea Bag Plud 2 Tablespoons Boiling Water (or 2 Teaspoons Chai Tea Concentrate)
1-1/3 cup Powdered Sugar
4 Tablespoons Unsalted Butter, Softened

1
1.Preheat the oven to 350F and line a muffin pan with 4 cupcake liners.
2
2.In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
3
3.In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
4
4.Divide batter between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
5
5.While the cupcakes cool, pour the boiling water over the chai tea bag and let it steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). When the tea is done steeping, squeeze the liquid out of the tea bag into the bowl and discard the bag. Add the brewed tea (or chai concentrate syrup) into the creamed mixture and mix well. Frost the cupcakes when they are completely cool and serve.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 7 Tablespoons Flour, 1/2 teaspoons Baking Powder, 1/8 teaspoons Baking Soda, and more.

Yes, Pumpkin Chai Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chai Cupcakes

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