Print

Best Easy Chai-Spiced Pumpkin Cupcakes Recipe

chai-spiced pumpkin cupcakes - featured image
Print Recipe

These chai-spiced pumpkin cupcakes with cream cheese frosting are tender, warmly spiced, and perfectly balanced. They’re quick to make, use simple ingredients, and are a crowd-pleasing fall treat.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) canned pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon freshly ground black pepper
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine 2 teaspoons cinnamon, 1 ½ teaspoons cardamom, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ⅛ teaspoon black pepper to make the chai spice blend. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and 2 tablespoons of the chai spice blend.
  4. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (15-20 strokes). Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ to ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make frosting: In a large bowl, beat cream cheese and butter on medium speed until smooth (about 2 minutes). Add vanilla and salt, then gradually beat in sifted powdered sugar. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  9. Once cupcakes are completely cool, pipe or spread frosting. Sprinkle with remaining chai spice blend.

Notes

For best results, use room temperature ingredients. Do not overmix batter. Frosting can be chilled if too soft. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, chai spiced, cream cheese frosting, fall dessert, easy recipe

Find it online: https://morselora.com/best-easy-chai-spiced-pumpkin-cupcakes-recipe/