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Pumpkin Chai Cupcakes with Brown Sugar Frosting Bliss

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pieces
Calories 250
Delight in these spiced pumpkin cupcakes topped with rich brown sugar frosting, perfect for cozy gatherings or festive occasions.

Ingredients

Pumpkin Purée

  • 1 cup Pumpkin Purée (Use pure pumpkin purée.)

Melted Coconut Oil

  • 0.5 cup Melted Coconut Oil (Can substitute with butter or canola oil.)

Dark Brown Sugar

  • 1 cup Dark Brown Sugar (Light brown sugar can be used.)

Large Eggs

  • 2 large Eggs (Bring to room temperature.)

Vanilla Extract

  • 1 teaspoon Vanilla Extract (Use pure extract for best flavor.)

All-Purpose Flour

  • 1.5 cups All-Purpose Flour (Consider gluten-free flour as an alternative.)

Baking Powder

  • 1 teaspoon Baking Powder (Ensure freshness.)

Baking Soda

  • 0.5 teaspoon Baking Soda (Ensure freshness.)

Kosher Salt

  • 0.5 teaspoon Kosher Salt (Regular salt can be substituted.)

Chai Spice Mix

  • 2 teaspoons Chai Spice Mix (Mix of cardamom, cinnamon, ginger, etc.)

Salted Butter

  • 0.5 cup Salted Butter (Use unsalted, if preferred, with a pinch of salt.)

Heavy Cream

  • 0.25 cup Heavy Cream (Can substitute with milk.)

Powdered Sugar

  • 2 cups Powdered Sugar (Sift before measuring.)

Cinnamon

  • 1 teaspoon Cinnamon (Enhances frosting flavor.)

Instructions 

  • Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
  • Mix pumpkin purée, melted coconut oil, brown sugar, eggs, and vanilla until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and chai spice. Combine with wet ingredients.
  • Divide batter among cupcake liners and bake for 20 minutes. Let cool.
  • Prepare frosting by beating butter, heavy cream, powdered sugar, and cinnamon until fluffy. Frost cooled cupcakes.

Notes

Store cupcakes in an airtight container for up to 2 days for best freshness.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin