Pumpkin Cupcakes with Chai Cream Cheese Frosting
The recipe Pumpkin Cupcakes with Chai Cream Cheese Frosting could satisfy your American craving in around 45 minutes. One serving contains 293 calories, 3g of protein, and 12g of fat. This recipe serves 18. For 53 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 283 people were glad they tried this recipe. It is brought to you by Food52. If you have baking soda, ground cinnamon, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 27%, this dish is rather bad. Users who liked this recipe also liked Pumpkin Chai Cupcakes with Cashew Chai Frosting (Gluten Free, Paleo + Dairy Free), Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting, and Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting.
Servings: 18
Ingredients:
2 teaspoons baking soda
1/2 cup butter (1 stick), at room temperature
3 cardamom pods
2 chai tea bags
1 cinnamon stick
8 ounces cream cheese, at room temperature
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon honey
1/2 cup light brown sugar
1/2 teaspoon nutmeg
3/4 cup powdered sugar
1 15 ounce can pureed pumpkin
1 cup canola or safflower oil
1 teaspoon salt
1/4 cup sugar
1 1/2 cups sugar
2 tablespoons decorative gold sugar
1/2 teaspoon vanilla extract
Equipment:
muffin liners
oven
stand mixer
bowl
spatula
frying pan
sauce pan
food processor
Cooking instruction summary:
Preheat the oven to 350F. Grease the cupcake pans very well, and, if you like, place cupcake liners in each. In a medium bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl). In another, larger bowl, using handheld or stand mixer, beat together the sugar and oil until the sugar is saturated by the oil. Beat in the eggs, one at a time, then stir in the pumpkin. Add the flour mixture, and fold with a rubber spatula until just combined. Divide batter equally among cake pans. Bake the cupcakes for 15-20 minutes, or until a tester inserted comes out clean. Cool in the pan for about 10 minutes, then carefully remove the cupcakes to a rack to cool completely. Make the Frosting: Combine the sugar, 5 tablespoons water, the chai tea bags, cardamom pods, and cinnamon stick in a small saucepan. Bring to a boil over medium heat, stirring to make sure the sugar dissolves, then simmer, stirring occasionally, for 5 minutes. Turn off the heat and let the syrup steep another 20 minutes. Remove the cardamom pods and cinnamon stick, and squeeze out all the flavor from the tea bags, then toss them. Let the syrup come to room temperature before proceeding. Using a food processor or a mixer, combine the butter, cream cheese, powdered sugar, vanilla extract, honey, and chai syrup until very smooth. If you have time, refrigerate for a few hours to let the flavors come together, but take out of the fridge at least 1 hour before frosting the cupcakes, so that its spreadable. Spread a generous amount of frosting on top of each cooled cupcake, then sprinkle the gold sugar on top.
Step by step:
1. Preheat the oven to 350F. Grease the cupcake pans very well, and, if you like, place cupcake liners in each.
2. In a medium bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl). In another, larger bowl, using handheld or stand mixer, beat together the sugar and oil until the sugar is saturated by the oil. Beat in the eggs, one at a time, then stir in the pumpkin.
3. Add the flour mixture, and fold with a rubber spatula until just combined. Divide batter equally among cake pans.
4. Bake the cupcakes for 15-20 minutes, or until a tester inserted comes out clean. Cool in the pan for about 10 minutes, then carefully remove the cupcakes to a rack to cool completely.
Make the Frosting
1. Combine the sugar, 5 tablespoons water, the chai tea bags, cardamom pods, and cinnamon stick in a small saucepan. Bring to a boil over medium heat, stirring to make sure the sugar dissolves, then simmer, stirring occasionally, for 5 minutes. Turn off the heat and let the syrup steep another 20 minutes.
2. Remove the cardamom pods and cinnamon stick, and squeeze out all the flavor from the tea bags, then toss them.
3. Let the syrup come to room temperature before proceeding.
4. Using a food processor or a mixer, combine the butter, cream cheese, powdered sugar, vanilla extract, honey, and chai syrup until very smooth. If you have time, refrigerate for a few hours to let the flavors come together, but take out of the fridge at least 1 hour before frosting the cupcakes, so that its spreadable.
5. Spread a generous amount of frosting on top of each cooled cupcake, then sprinkle the gold sugar on top.
Nutrition Information:
covered percent of daily need
