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!

Nothing gives me greater joy than sharing this recipe for Pumpkin Cupcakes with Chai Frosting from my dear friends, Adam and Ryan’s cookbook Pumpkin Cupcakes with Chai Frosting Recipe | DisplacedHousewife


Pumpkin Cupcakes with Chai Frosting Recipe | DisplacedHousewife


Pumpkin Cupcakes with Chai Frosting Recipe | DisplacedHousewife

Pumpkin Cupcakes with Chai Frosting Recipe | DisplacedHousewife

 

Pumpkin Cupcakes with Chai Frosting Recipe | DisplacedHousewife

 

Pumpkin Cupcakes with Chai Frosting Recipe | DisplacedHousewife

Pumpkin Cupcakes with Chai Frosting

Makes 18 Cupcakes

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 salt
  • 4 tablespoons (57 g) unsalted butter, at room temperature
  • 1⁄2 cup (106 g) brown sugar, packed
  • 1⁄2 cup (99 g) granulated sugar
  • 1⁄3 cup (79 ml) vegetable oil
  • 2 large eggs
  • 10 ounces (284 g) pumpkin purée
  • 1⁄3 cup (79 ml) milk of your choice

For the Frosting

  • 1 cup (226 g) unsalted butter at room temperature
  • 3 cups (340 g) powdered 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

  1. Preheat the oven to 350°F/177°C, and line 18 muffin cups with paper liners. Set aside.
  2. In a medium bowl, sift together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt, and whisk to combine.
  3. 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.
  4. 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

  1. 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. :)
  2. 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!
  3. Please tag Adam and Ryan @husbandsthatcook #husbandsthatcookbook and me @displacedhousewife #displacedhousewife if you make these awesome cupcakes on social — we would love to see them!! xo

Reprinted with permission from Husbands That Cook by Ryan Alvarez and Adam Merrin, St. Martin’s Griffin 2019.

 

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 1 review
Print Save Rate
Course: Cupcakes
Cuisine: Dessert
Servings: 18

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 salt4 tablespoons 57 g
  • unsalted butter at room temperature
  • 1 ⁄2 cup 106 g brown sugar, packed
  • 1 ⁄2 cup 99 g granulated sugar
  • 1 ⁄3 cup 79 ml vegetable oil
  • 2 large eggs
  • 10 ounces 284 g pumpkin purée
  • 1 ⁄3 cup 79 ml milk of your choice
  • For the Frosting:
  • 1 cup 226 g unsalted butter at room temperature
  • 3 cups 340 g powdered 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 tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

 

69 Comments

  • Jeanne K March 13, 2019 at 5:55 AM

    Every fall I bake pumpkin muffins that my family loves. This year for the first time I made a Pumpkin Roll, which is a thin sponge type cake topped with cream cheese frosting, then rolled into a log. It was delicious. I bet the chai frosting would be a delicious alternative to the cream cheese frosting. Can’t wait to try this recipe.

    Reply
  • Liz Tosti March 13, 2019 at 3:51 AM

    Pumpkin spice gooey cake

    Reply
  • Annette March 13, 2019 at 3:14 AM

    I make a pumpkin crumble that is heavenly.

    Reply
  • Jeanne McCabe March 13, 2019 at 2:35 AM

    I love pumpkin and bake an awesome pie as well as pumpkins bread

    Reply
  • Constance March 13, 2019 at 2:20 AM

    Not creative – I’m all about the pie (or pumpkin custard minus the crust).

    Reply
  • Jordan March 13, 2019 at 2:05 AM

    I love making pumpkin muffins! But let’s be honest, cupcakes are just fancy muffins and these could easily knock my favorite out of line ;)

    Reply
  • Nancy Sanders March 13, 2019 at 1:26 AM

    Pumpkin pie making sure to make my own pie crust and use a glass pie pan.

    Reply
  • Holly Hansburg March 13, 2019 at 12:34 AM

    My favorite is pumpkin chocolate chip bread, which I will be baking tomorrow during our Colorado Snow Day! ❄️❄️❄️

    Reply
  • Cassie March 12, 2019 at 11:32 PM

    I love to make pumpkin muffins!

    Reply
  • Sara March 12, 2019 at 11:26 PM

    I love to bake pumpkin cheesecake! I also love adding pumpkin to all soups/stews/chili!

    Reply
  • Geraly March 12, 2019 at 10:33 PM

    I know it’s not the norm, but one of my favorite things to make with pumpkin is pumpkin chili. Super tasty and healthy and perfect on those cold days!

    Reply
  • Tammy Stewart March 12, 2019 at 9:49 PM

    Mmmm, warm cinnamon crumb topped pumpkin muffins with a nice cup of coffee.

    Reply
  • Kelly Kardos March 12, 2019 at 9:09 PM

    Pumpkin bread in the fall (big puffy heart!)

    Reply
  • Virginia Campbell March 12, 2019 at 8:49 PM

    Streusel Pumpkin Pie (must top with whipped cream)

    Reply
  • Anne Weber-Falk March 12, 2019 at 8:45 PM

    I know it’s probably boring to many but my son and I really like to make and eat pumpkin pie easy on the cloves) with pumpkin bread coming in at a close second.

    Reply
  • Jason March 12, 2019 at 8:40 PM

    I love to make pumpkin pie!

    Reply
  • Hope Hill March 12, 2019 at 8:21 PM

    I love pumpkin bread with different variations such as the addition of bananas, raisins, spices, etc. But the cupcakes look absolutely delicious! Will have to give them a try. The cookbook looks absolutely gorgeous.

    Reply
  • Nancy March 12, 2019 at 8:15 PM

    I love to make pumpkin scones – and without a glaze they are wonderful with pumpkin chili, too!

    Reply
  • Marjorie Sener March 12, 2019 at 8:08 PM

    Pumpkin pie, pumpkin doughnuts, and pumpkin stuffed with veggies and herbs!

    Reply
  • Joelle Bradley March 12, 2019 at 8:06 PM

    Pumpkin cheesecake with cranberry is great. And although not a ‘bake’, I am crazy for pumpkin based soups!

    Reply
  • Joelle Bradley March 12, 2019 at 8:05 PM

    Pumpkin cheesecake with cranberry. And although not a ‘bake’, I am crazy for pumpkin based soups!

    Reply
  • Hilda March 12, 2019 at 7:59 PM

    My very favourite pumpkin thing to bake is pumpkin pie!

    Reply
  • Ruth March 12, 2019 at 7:57 PM

    Gourgeous post! I’m drooling…!
    Teff pumpkin pecan scones with a killer maple-espresso glaze :)

    Reply
  • Anne Pikula March 12, 2019 at 7:55 PM

    Pumpkin bread with fresh cranberries – sweet & tart in one scrumptious bite. You have the most amazing recipes, photography & I so enjoy your blog. Would love to win a copy of your beautiful book.

    Reply
  • Catherine March 12, 2019 at 7:55 PM

    My favorite is aunt’s pumpkin bourbon pie! Every thanksgiving it is my favorite dessert!

    Reply
  • Andrea S. March 12, 2019 at 7:54 PM

    Pumpkin cake with cream cheese frosting!!

    Reply
  • JaxJayne March 12, 2019 at 7:45 PM

    Pumpkin pie which I make for my daughter’s birthday every May!

    Reply
    • Rebecca Firth March 12, 2019 at 7:43 PM

      I love that!!! My kids like cherry pie on their birthdays!!! xoxo

      Reply
  • Arju March 12, 2019 at 7:44 PM

    Pumpkin bread!

    Reply
  • Carla March 12, 2019 at 7:42 PM

    My favourite thing to bake with pumpkin is pancakes! Yum!

    Reply
    • Rebecca Firth March 12, 2019 at 7:43 PM

      I don’t know if I’ve made pumpkin pancakes — how weird is that?!?! Putting them on the list!!! xoxo

      Reply
  • Irene K March 12, 2019 at 7:32 PM

    Pumpkin Bread!! Love baking it year round – doesn’t need to be PSL season ;)

    Reply
    • Rebecca Firth March 12, 2019 at 7:35 PM

      I couldn’t agree more!!! We need to break pumpkin free from fall!!! Would love to know what recipe you use!! xoxo

      Reply
  • Nanette Jackson March 12, 2019 at 7:27 PM

    Pumpkin bread

    Reply
  • Joyce March 12, 2019 at 7:27 PM

    Pumpkin pie and of course, pumpkin ravioli.

    Reply
  • Jennie March 12, 2019 at 7:25 PM

    I love pumpkin with cream cheese in a cheesecake or a roll!

    Reply
    • Rebecca Firth March 12, 2019 at 7:26 PM

      I’ve been dying to make a pumpkin swiss roll — they’re so pretty!!! And yes, with some type of delicious cream cheese filling in there! xoxo

      Reply
  • Casey March 12, 2019 at 7:22 PM

    Pumpkin bread!

    Reply
    • Rebecca Firth March 12, 2019 at 7:26 PM

      Love love loveeee me some pumpkin bread!!! xoxo

      Reply
  • Celeste Lamosse March 12, 2019 at 7:19 PM

    Pumpkin cookies, for sure.

    Reply
  • Melissa C. March 12, 2019 at 7:17 PM

    Love me some pumpkin whoopie pies!

    Reply
  • Adam & Ryan March 12, 2019 at 6:44 PM

    This is such a gorgeous post!! The photos are stunnnning!! Thank you so much for sharing about our book, Becky!! We are so proud of how it turned out, and can’t wait for everyone to see it!

    Reply
    • Rebecca Firth March 12, 2019 at 6:47 PM

      Thank you for creating such a beautiful book!!! I can’t wait to dive into savory and making all of these beautiful dishes a part of our life!! Congratulations!!!! You should be so proud!! xoxo

      Reply
  • Caroline March 12, 2019 at 6:29 PM

    My favourite thing to bake with pumpkin is pumpkin pie! I love to eat vegetarian most of the time, I can’t wait to get my hands on this cookbook, it looks amazing.

    Reply
    • Rebecca Firth March 12, 2019 at 6:42 PM

      Hi Caroline! I loveeeee pumpkin pie! My mom makes the yummiest. Good luck and I can’t wait for you to get your hands on a copy!! xoxo

      Reply
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