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If our neighborhood kids have any hope getting candy from us this year it’s solely because I made these cupcakes to distract Mr. Dessert For Two from the Halloween candy bowl.  We have discussed his unusual predilection for mint (including peanut butter and mint jelly sandwiches).  I’m afraid I’ve been abusing my powers with mint.  Just this weekend, I filled my purse with my homemade peppermint patties and used them to ease him through the process of buying new furniture for our living room.  We went into a store looking for a couch.  After a few hours and a few peppermint patties, we came out with a couch, two chairs for sitting by the fireplace, and a gorgeous reclaimed wood table.  The power of mint.

I hope y’all have a wonderful and safe Halloween!  Stay out of the candy bowl ;)


Yield: 4 cupcakes

Pumpkin Chai Cupcakes

Yields 4 pumpkin cupcakes with chai buttercream.
Prep Time 10 minutes
Cook Time 28 minutes
Additional Time 20 minutes
Total Time 58 minutes

Ingredients

For the cupcakes:

  • 7 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 3 tablespoons sugar
  • 3 tablespoons vegetable oil

For the chai buttercream:

  • 1 1/3 cups powdered sugar
  • 4 tablespoons softened butter
  • 1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)

Instructions

  1. Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. 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.
  4. Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
  5. 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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 495 Total Fat: 23g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 77mg Sodium: 346mg Carbohydrates: 71g Fiber: 2g Sugar: 57g Protein: 4g
© Christina Lane
Cuisine: American / Category: Cobbler

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