It’s September, and I’m on the pumpkin train. Truth be told, I have been on the pumpkin train since about August. I’m one of those people who wishes fall would hurry up and get here. Yeah, I even wish away summer at times. I get why some of you summer lovers probably hate people like me, but that’s okay. Fall is the best season, and pumpkin is so delicious in every form. These cupcakes are no exception to that pumpkin rule.
This recipe is one of those small-batch baking recipes, of which I am a huge fan. The recipe claims to make four cupcakes, but I got five. I’m okay with that. The pumpkin flavor shines through superbly in these; often, I find that some pumpkin baked goods are not pumpkin-y enough. But these were really, really good. I took one bite of my “cupcake sandwich” [the only way to eat cupcakes, obvz], and I was immediately impressed. Me being immediately impressed with baked goods does not happen often, as my roommate can attest. The texture of the cake is perfect, super pumpkin-y, and the chai spices shine through beautifully.
The chai buttercream is also really tasty. I love chai flavors, and they pair so well with pumpkin! I gave one of these cupcakes to a friend, and he exclaimed, “Wow, these taste like they were made by a professional, like at a professional bakery!” I just looked at him nonchalantly, and said, “I am a professional.” 😉
Yes, they’re that good. And the small quantity means you can make them for yourself. Or you could be nice and share them with your friends and/or significant other. Just make ’em if you’re on the pumpkin train, because they’re delicious. Thanks to Christina from Dessert for Two for her awesome recipes. I always know that her recipes will turn out fantastic; this woman is legit. And I’m also really excited to be meeting her in about a month!
PS: I also think these would make great muffins. Then you have an excuse for eating them for breakfast (sans frosting)… Or just eat cupcakes for breakfast, buttercream and all. I’m not telling anyone. 😀
Yield: According to the recipe, it makes four cupcakes. I got five, which was fine by me! 😉
– 7 TBSP. all-purpose flour
– ½ tsp. baking powder
– ⅛ tsp. baking soda
– ¼ tsp. salt
– ½ tsp. cinnamon
– ¼ tsp. ground ginger
– ¼ tsp. freshly grated nutmeg [I used ground.]
– 1 large egg
– ½ cup pumpkin puree [NOT pumpkin pie mix. Plain pumpkin puree.]
– ¼ cup brown sugar
– 3 TBSP. granulated sugar
– 3 TBSP. vegetable oil
For the chai buttercream:
– 1⅓ cups powdered sugar
– 4 TBSP. softened, unsalted butter
– 1 chai tea bag + 2 TBSP. boiling water [Or 2 tsp. chai concentrate syrup.]
Instructions:
1. Preheat your oven to 350 degrees F, and line a muffin tin with four (or five) cupcake liners. Set aside.
2. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a medium bowl, mix together the egg, pumpkin puree, brown sugar, sugar, and vegetable oil. Add the dry ingredients to the wet, and stir until combined, being careful to not overmix.
4. Divide the batter between the cupcake liners, and bake for 28-32 minutes, or until a toothpick inserted comes out clean. {Note: Mine only needed to bake for about 25 minutes.} Remove the cupcakes from the pan and cool completely on a wire rack.
5. While the cupcakes are cooling, pour the boiling water over the chai tea bag and let it steep for about ten minutes. Meanwhile, beat together the butter and powdered sugar until it’s light and fluffy, or for about 3-4 minutes. Add the (cooled) steeped tea (or chai concentrate syrup), and mix well. Frost the cupcakes when they are cool, and serve. Enjoy!
+ Recipe via Dessert for Two.
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