Vanilla Chai Pumpkin Cupcakes

Vanilla Chai Pumpkin Cupcakes

Cake/Cupcake
Fall
Vanilla Extract
30 Minutes Prep
20 Minutes Cook
16 Servings

Ingredients

Cupcakes

  • 1/2 cup melted coconut oil (melted butter or canola can be used)
  • 3/4 cup packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon Magnolia-Star Pure Vanilla Extract
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Frosting

  • 8 tablespoons salted butter, at room temperature
  • 1/4 cup heavy cream
  • 2 teaspoons Magnolia-Star Pure Vanilla Extract
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar
INSTRUCTIONS

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one-half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter. 

2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. 

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool. 

5. To make the frosting, melt together 2 tablespoons of butter, cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, vanilla, and powdered sugar to the bowl. Beat together until well combined. 

7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

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