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