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Description
Moist pumpkin cupcakes infused with vanilla chai spice, topped with maple cream cheese frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla chai spice blend
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, baking soda, chai spice, and salt in a bowl.
- In another bowl, mix pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Alternately add dry ingredients and milk to the wet mixture, stirring until just combined.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and maple syrup, then frost cooled cupcakes.
Notes
- Store frosted cupcakes in the refrigerator.
- Substitute pumpkin pie spice if vanilla chai spice is unavailable.
- For a stronger maple flavor, add an extra tablespoon of syrup to the frosting.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American