Pumpkin Chai Holiday Cupcakes
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Take pumpkin and spice to a whole new level with this pumpkin chai cupcake recipe! They’re a perfect addition to your holiday dessert menu!
Course:
Dessert, Snack
Cuisine:
American
Keyword:
pumpkin chai cupcakes
Servings: 30 cupcakes
Calories: 201 kcal
Ingredients
- 1 cup boiling water
- 2 chai tea bags
- 2 1/2 cups all-purpose flour
- 1 1/2 cups dark brown sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter, softened
- 2 large eggs
- 1 1/2 cups pure pumpkin puree
- 1/2 cup plain nonfat Greek yogurt
- 2 teaspoons vanilla extract
- 3 egg whites
- 1 cup granulated sugar
- 1 cup softened unsalted butter, cut into pieces
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon finely ground black pepper
- Fondant pumpkins
- Chocolate vermicelli or sprinkles
Instructions
For pumpkin chai cupcakes
-
Place the water in a KitchenAid® Pro Line® Series Electric Kettle, and bring to a boil. Pour the boiling water over the tea bags, and allow them to steep for at least 10 minutes, or as long as overnight.
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Lightly mist a KitchenAid® Professional-Grade Nonstick Muffin Pan with non-stick spray, and preheat the oven to 350 degrees F.
-
Place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in the bowl of the KitchenAid® Stand Mixer, and mix on low speed to combine.
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Add in the butter, and stir on low speed until the mixture resembles damp sand.
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Stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
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Add the brewed tea, pumpkin puree, Greek yogurt, and vanilla, and mix until incorporated. Scrape the bottom and sides of the bowl with a silicone spatula, and mix for about 90 seconds more, to aerate the batter and develop the cake’s structure.
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Fill the KitchenAid® Muffin Pan no more than 2/3 full and bake for 15 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean. Cool completely, then frost and decorate.
For chai buttercream
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Place the egg whites and sugar in the bowl of the KitchenAid® Stand Mixer. Place over a pot of simmering water. Cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
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Remove the egg white mixture from the heat, and whip on medium-high speed (using the whip attachment) until there is no hint of warmth remaining, and the meringue holds stiff peaks.
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Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.
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Stir in the five-spice powder, ginger, and black pepper until completely incorporated.
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(If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)
For assembly
-
Pipe the buttercream on the cupcakes in a rosette. Sprinkle with chocolate vermicelli, and garnish with a fondant pumpkin.
Nutrition Facts
Pumpkin Chai Holiday Cupcakes
Amount Per Serving
Calories 201
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 163mg7%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.