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Pumpkin Chai Cupcake Recipe

Author Tammilee Tips

Ingredients

Instructions

  • -Preheat oven to 350 degrees. Line cupcake tins with paper liners.
  • -Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice in a bowl. Set aside.
  • -Whisk together the melted margarine, pumpkin puree, sugar, whole milk, vanilla, and eggs in another bowl until well blended.
  • -Add the wet mixture into the dry mixture using a rubber spatula to fold in all of the ingredients. (Do not over mix)
  • -Scoop batter into the lined cupcake tins until 3/4 s filled.
  • -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • -Allow to cool for 10 minutes in the cupcake pan.
  • -Remove each cupcake from the cupcake pan to a wire rack to cool completely.
  • Frosting Directions:
  • -Cream the butter and powder sugar until it looks light and creamy.
  • -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  • -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  • - Add more powder sugar 1/2 C at a time.... mix well.
  • -Test to make sure that the frosting can make and hold a stiff peak.
  • -If ready scoop the frosting into a pastry bag with a star tip.
  • -Twist the open end of the pastry bag to push the frosting to the tip.
  • -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.