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 Time10 minutes
Cook Time28 minutes
Additional Time20 minutes
Total Time58 minutes
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)
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.
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.