I think Halloween is soon. I can’t tell since stores started selling candy corn in July. Ju-ly. No joke. And since you’ve all been so good at staying out of the candy, I think you deserve an adult treat. It’s so nice that you’re saving the candy for the kids. I have personally not eaten 2 bags of candy corn, an entire bag of those caramel apple lollipops, and a container of those honey pumpkins. I resisted them all. Oh, those wrappers over there? Yeah, I live in the country and I have a baaad rat problem. I’ve seen rats running around this place with caramel stuck in their whiskers. Honest! Someone should really tell them it’s a bad idea to eat that much candy in a week. Something tells me they have a stomach ache.
So, like I was saying, I deserve some cupcakes. Last year, I made y’all honey caramel corn to keep your sticky fingers out of the candy bowl. (P.S. I like pumpkin now!) This year, I thought I’d make you moist pumpkin cupcakes with chai buttercream. The cupcakes are full of pumpkin flavor—I crammed a 1/2 cup of pumpkin into just 4 cupcakes! And the chai buttercream idea I stole from Jenna at Eat, Live, Run. I love to start my day with her chai shakes (I add a handful of baby spinach and love it even more).
I hope y’all have a wonderful (and safe) Halloween.
- 7 tablespoons flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 1⅓ cups powdered sugar
- 4 tablespoons softened butter
- 1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)
- Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don’t overmix.
- Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes cool, pour the boiling water over the chai tea bag and let steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea (or chai concentrate syrup) and mix well. Frost the cupcakes when they are completely cool and serve.