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