Chai Cupcakes (recipe adapted from here)
- 1/2 cup butter
- 1 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/4 cups plain flour, sifted
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- Preheat the oven to 325.
- Cream the butter and sugar together, then beat in eggs one at a time. Add vanilla and spices.
- Fold in buttermilk and flour in parts, alternating until both have been added completely (I added mine in three parts) Be careful not to over mix.
- Mix together the baking soda and apple cider vinegar, then stir gently into the batter.
- Divide evenly into a prepared muffin pan – each cup should be about 3/4 full.
- Bake for 15 – 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan and allow to cool completely before frosting.
Pumpkin Cream Cheese Frosting
- 1 1/3 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 6 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter (1 stick), at room temperature
- approximately 1/3 cup pumpkin purée (not pie filling)
- Place the sugar and cinnamon in a medium bowl and whisk to combine; set aside.
- Beat cream cheese and butter with stand mixer (or hand mixer, or a magic bullet blender, which is what I have, works pretty well too)
- Add powdered sugar mixture and beat until smooth, then add pumpkin.
- If you want to pipe the frosting on, I recommend refrigerating it so it hardens up a bit, otherwise just slather it on your cooled cupcakes and enjoy!
I decorated my cupcakes with piped orange frosting and chocolate sprinkles. Of course, the pumpkin in the frosting gives it a nice orange color to begin with – I wanted my orange to be a little deeper, so I added 2 drops of red food coloring and 4 drops of yellow food coloring. After refrigerating the frosting overnight, I put it in a plastic ziploc bag, snipped one of the corners off and used that to pipe the frosting in a swirl pattern on top (just start at the outside and swirl your way inward, like you would if you were filling a cone with soft serve ice cream). Then I shook some chocolate sprinkles on. I think these would also look really cute with plastic pumpkin cupcake toppers, like these or these. You could also go with orange sprinkles, or black or orange edible glitter.
I hope you have fun making and decorating your cupcakes, and let me know what you think of the recipe! xx
ps: I took way too many pictures of these cupcakes, because I thought they were so cute, and also because I had fun props to use, like a pumpkin and some squash, so here’s one more for you ;)