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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
For pumpkin chai cupcakes
  1. 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.

  2. Lightly mist a KitchenAid® Professional-Grade Nonstick Muffin Pan with non-stick spray, and preheat the oven to 350 degrees F.

  3. 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.

  4. Add in the butter, and stir on low speed until the mixture resembles damp sand.
  5. Stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
  6. 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.
  7. 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
  1. 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.
  2. 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.
  3. Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.
  4. Stir in the five-spice powder, ginger, and black pepper until completely incorporated.
  5. (If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)
For assembly
  1. 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.