½ cup vegetable oil. 2 teaspoons pumpkin pie spice. ¾ cup buttermilk . CHAI FROSTING. There’s also a vegan and gluten-free option! https://healthyrecipesblogs.com/gluten-free-pumpkin-cupcakes Cook Time 20 minutes. They're topped with an irresistible cashew-based chai frosting that you'd never guess is paleo + vegan. For the décor we used two popular techniques, carved buttercream and spatula painted buttercream, to … But, the flavour was quite strong, and I was pleasantly surprised on how well steeping Pumpkin Chai worked for these cupcakes. Step 2: Bring milk to a simmer then remove from heat and add Pumpkin Chai tea. Combine the cream cheese and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until creamy. 2 teaspoons vanilla extract. Alongside these cupcakes, I absolutely love our homemade Carrot Cake Recipe and know you will as well! I got 10 cupcakes out of the recipe – but if you’re a fan of huge cupcakes you may fine you get less. Set aside. CHAI FROSTING. FOR THE CUPCAKES. 2 teaspoons cinnamon. Pumpkin Spice Chai Cupcakes. ½ cup vegetable oil. Instructions Preheat the oven to 350°F. 8. Add eggs, oil and tea and mix well. in Cooking , Desserts , Recipes . 2. If you’re a fan of chai tea lattes, then you will absolutely LOVE these pumpkin chai cupcakes. Slowly but surely, I'm building up my repertoire of cupcake recipes here on Bakerita. Chocolate Cupcakes with Blackberry Buttercream. Set aside one tablespoon for the chai whipped cream. Add the pumpkin and sour cream and beat until smooth. Pumpkin Cream Cheese Cupcakes with Brown Butter Chai Frosting combine your favorite fall flavors in one rich and perfectly spiced dessert. Add the rest of the ingredients and mix well until everything is incorporated. Keyword chai cupcakes, Cupcakes, pumpkin cupcakes, pumpkin spice Prep Time 10 minutes. buttercream chocolate pumpkin cupcakes chocolate pumpkin muffins cupcakes frosting pumpkin vanilla bean. Line a cupcake tray with 12 cupcake liners. Line an 8x8 inch square baking pan with parchment paper (enough to hang over sides) and butter/spray for good measure. ¾ cup buttermilk . Scrape down the bowl. Pumpkin Chai Cupcakes. My pumpkin chai cupcakes are inspired by the flavours of Autumn. 2 cups all-purpose flour. Together, however, they are even more PERFECT! And best of all I got to share the cupcake creation process with my sweet and talented friend Lisa from Okonomi Kitchen , so these have been tested and double tested and we can both vouch for their fluffy frosted chai spiced magnificence. Don’t overfill the cupcake moulds. Allow cupcakes to cool in their pans for about 4 minutes, before transferring them to a wire rack to cool completely. Instead of regular milk, we’ll use chai tea milk made from a bag of chai tea steeped in 1/2 cup warm whole milk. Store cupcakes in an airtight container on the counter for … I wasn’t sure how much flavour from the tea would come out, and thought the cupcakes might taste more like vanilla. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes Step 3: In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, cardamom, ginger and cloves. Pumpkin Spice Chai Blend As the leaves fall and the warmth of the summer season begins to fade, take comfort in knowing that Pumpkin Spice Chai is a cozy autumn black tea blend that will always invite you in with its spicy, pumpkin-tinged flavor and its sweet, creamy finish. Steep for 10 minutes. Each generously frosted with the most delicious maple browned butter frosting. Enter: Pumpkin Chai Cupcakes. Cupcakes: Preheat the oven to 350ºF (175ºC). Our pumpkin chai cupcakes are the BEST way to welcome the fall season! 2 teaspoons vanilla extract. Make sure to use pumpkin puree (also called “pure pumpkin”) and not pumpkin pie filling. The cupcakes will expand as … 1 1/2 cups pumpkin puree. Christina Lane is the author of 3 … ¾ teaspoon baking soda. Recently I was hunting for my own recipe for Chewy Pumpkin Molasses Cookies and pulled up that page on our blog, from early November 2016. It’s Halloween and time for dressing up, going trick or treating and carving pumpkins. Pumpkin pie filling is filled with sugar and other ingredients, while pure pumpkin is just pumpkin. Pumpkin Chai Cupcakes. 1. A light and spicy pumpkin cupcake infused with fragrant chai tea, topped with creamy caramel swiss meringue buttercream. ¾ teaspoon salt. Preheat oven to 350°F and line muffin pan with cupcake liners. Chocolate Peanut Butter Cupcakes. This post may contain affiliate links. 1 ½ cups brown sugar. 2 teaspoons pumpkin pie spice. 2 teaspoons baking powder. For the Cupcakes. I read the first few sentences and realized my life is, in fact, quite cyclical. This concentrated amount of chai flavor turns our spiced cupcake batter into actual chai cupcake batter. FOR THE CUPCAKES. Frost cooled cupcakes with Chai-Infused The Only Frosting You’ll Ever Need (recipe follows). Follow Us. https://thebakermama.com/recipes/chai-spiced-pumpkin-pound-cake 1 1/2 cups pumpkin puree. Pumpkin Spice Cupcakes are the quintessential fall dessert everyone needs! Chai Cupcakes are really the only baked good we should be pausing pumpkin for at a time like this. 7. Three soft, perfectly sweet, extra pumpkiny, chai spiced pumpkin cake layers. Pumpkin cupcakes that are sweetened with dates and made with whole wheat flour. In a medium bowl, sift together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt, and whisk to combine. They are the perfect compliment to sipping your favourite hot drink in a snuggly jumper. https://www.dirtywhisk.com/pumpkin-cupcakes-chai-buttercream 2 teaspoons cinnamon. Stir together the cardamom, cinnamon, ginger, and cloves. 2 teaspoons baking powder. In a smaller bowl whisk together the flour, baking powder, baking soda, salt, and the remaining chai spice. ¾ teaspoon baking soda. 117 Fans Like. Hiding healthy fruits or veggies in dessert is one of my favorite things! Bake for 20/25 minutes or until done. Yes, CHAI cream cheese frosting. Scrape down the bowl. These Easy Pumpkin Chai Cupcakes are a delicious flavor battle between two classic flavors—-pumpkin + chai. https://teacupsandthings.com/recipe-gluten-free-pumpkin-chai-cupcakes These Gluten-Free & Paleo Pumpkin Chai Cupcakes are soft, moist and bursting with warm chai spices and pumpkin flavor. Servings 18 cupcakes. Made with a soft, fluffy, + moist vegan base, these cupcakes are filled with bold pumpkin flavor and warm spices in every bite. Step 1: Preheat oven to 350°F. Let the cupcake cool down and remove from the pan. 3 large eggs. In a bowl mix the pumpkin, the sugar and the oil. This post is sponsored by Simple Mills. The cake consist of a Pumpkin Chai cake with a Chai Spice Swiss Meringue Buttercream. https://arugulaandrocket.com/2017/11/10/pumpkin-chai-spice-cupcakes 2 cups all-purpose flour. Heat the milk in a small saucepan over medium heat until almost boiling. INSTRUCTIONS. Prepare the cupcake pan and line the molds with cupcake liners. Step 4: In another bowl, mix sugar, canola oil and vanilla extract. Today, I’m happy to be sharing a delicious holiday treat: Pumpkin cupcakes with chai cream cheese frosting. My recipe makes this a simple but delicious treat you will love. Divide the batter between the cupcake liners and place the pan in the oven. We bake a super moist pumpkin cake, then fill with vanilla pumpkin mousse and finish with a cream cheese chai buttercream! 3 large eggs. Chai infused cupcakes – we’ll use my basic vanilla cupcakes as the base, adding a generous amount of our chai spice mix. About me. In medium-size bowl, combine pumpkin pie spice and cardamom with box cake mix. Preheat the oven to 350°F/177°C, and line 18 muffin cups with paper liners. Pumpkin Chai Cupcakes. Our storefront is open for walk-ins, online pre-orders, and custom requests. Total Time 30 minutes. Decorate with mini pumpkin cakes and you'll have a deliciously festive chai pumpkin cake that tops any ordinary pumpkin pie! Line cupcake pan and add about ½ cup of batter to each cup. 1 ½ cups brown sugar. Place the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined and beat until combined. 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