Pumpkin Cupcakes with Chai Frosting

These delicious Pumpkin Cupcakes with Chai Frosting come from my friend’s Husband’s That Cook (their book is also called Husband’s That Cook…I also love the Mango Margaritas in their book!).

Picture a super moist, luscious cupcake base that’s topped with the dreamiest chai frosting — you will love these cupcakes!

If you love baking with pumpkin as much as I do, I hope you’ll also check out: this Easy Moist Pumpkin Bread Recipe, Chocolate Chip Pumpkin Muffins, Brown Butter Pumpkin Snickerdoodles, these Pumpkin Streusel Muffins, Pumpkin Cupcakes with Chai Frosting, Pumpkin Bourbon Cake with Brown Butter Frosting (what?!), my favorite Petite Spiced Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.

And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Baking Tools for This Pumpkin Cupcake Recipe

My favorite heat-safe, glass, stackable bowls, my favorite whisk, my favorite spoonula, my fav microplane (for fresh nutmeg!), 2 tbsp cookie scoop (because we can’t live without them!), a practical muffin tin .

This is everything I use at home when recipe testing and making these cupcakes! If I’ve left anything out, drop a note in the comments and I’ll add it.

If you love baking with pumpkin as much as I do, I hope you’ll also check out: this Easy Moist Pumpkin Bread Recipe, Brown Butter Pumpkin Snickerdoodles, these Pumpkin Streusel Muffins, Pumpkin Cupcakes with Chai Frosting, Pumpkin Bourbon Cake with Brown Butter Frosting (what?!), my favorite Petite Spiced Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.

And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!

Thank you Adam & Ryan for sharing these Pumpkin Cupcakes with Chai Frosting with us!! xo

Pumpkin Cupcakes with Chai Frosting

Not only are these pumpkin cupcakes stunning with a little dusting of cinnamon over the top, but they are absolutely delicious and easy to make!

5 from 4 reviews

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Course: Dessert

Cuisine: Cupcakes

Keyword: Cupcakes, Pumpkin, Fall, Autumn, Chai, Baking, Dessert

Author: Husbands That Cook

Ingredients

For the Cupcakes

• 2 cups (240 g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 tablespoons (57 g) unsalted butter, (room temperature)
• 1⁄2 cup (106 g) light brown sugar, ( packed)
• 1⁄2 cup (100 g) granulated sugar
• 1⁄3 cup (79 ml) vegetable oil
• 2 large eggs, (room temperature)
• 10 ounces (284 g) pumpkin purée ((not pumpkin pie filling))
• 1⁄3 cup (79 ml) milk of your choice

For the Frosting

• 1 cup (226 g) unsalted butter, (room temperature)
• 3 cups (340 g) confectioners' sugar
• 1⁄2 teaspoon ground ginger
• 1 teaspoon ground cinnamon, (plus more for garnish)
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon freshly ground black pepper
• 1⁄8 teaspoon salt
• 2 teaspoons vanilla extract

Instructions

For the Cupcakes

• Preheat the oven to 350°F/177°C, and line 18 muffin cups with paper liners. Set aside.
• In a medium bowl, sift together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt, and whisk to combine.
• In a large mixing bowl fitted with the paddle attachment, beat the butter, brown sugar, and white sugar on medium until fluffy and creamy. With the machine running, add the oil in a slow stream. Once blended, add the eggs one at a time, mixing after each addition, then the pumpkin purée, and continue beating until smooth. Add half the flour mixture, beat on low to combine, then add the milk and beat again. Add the remaining flour mixture and beat until just combined. Divide the batter among the prepared muffin cups, filling each one about 3⁄4 full.Bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 25 minutes (it took my oven 20 minutes). Let cool in the pans for 5 minutes, then remove the cupcakes and transfer to a wire rack to cool completely.

For the Frosting

• In a large mixing bowl fitted with the paddle attachment, beat the butter until light and fluffy. Sift the powdered sugar directly into the bowl, then add all the spices and the vanilla, and beat until smooth and creamy. *I added 1 tablespoon of milk to thin it a wee bit. You decided. :)
• Once the cupcakes are completely cool, pipe or spread a generous layer of frosting on top of each one and sprinkle with a pinch of cinnamon. Serve and enjoy!

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo