by SmallKitchCara
View
my 30 recipes »
Photo by SmallKitchCara
cookinginvictoria's Testing Notes:
Expand CollapseSmallKitchCara's Notes:
Expand2 cups all-purpose flour Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 teaspoons ground cinnamon Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
1/2 cup light brown sugar Ask a question about this ingredient
1 cup canola or safflower oil Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1 15 ounce can pureed pumpkin Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
2 chai tea bags Ask a question about this ingredient
3 cardamom pods Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
8 ounces cream cheese, at room temperature Ask a question about this ingredient
1/2 cup butter (1 stick), at room temperature Ask a question about this ingredient
3/4 cups powdered sugar Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
2 tablespoons decorative gold sugar Ask a question about this ingredient
Preheat the oven to 350°F. Grease the cupcake pans very well, and, if you like, place cupcake liners in each.
Ask a question about this stepIn a medium bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl). In another, larger bowl, using handheld or stand mixer, beat together the sugar and oil until the sugar is saturated by the oil. Beat in the eggs, one at a time, then stir in the pumpkin. Add the flour mixture, and fold with a rubber spatula until just combined. Divide batter equally among cake pans.
Ask a question about this stepBake the cupcakes for 15-20 minutes, or until a tester inserted comes out clean. Cool in the pan for about 10 minutes, then carefully remove the cupcakes to a rack to cool completely.
Ask a question about this stepMake the Frosting: Combine the sugar, 5 tablespoons water, the chai tea bags, cardamom pods, and cinnamon stick in a small saucepan. Bring to a boil over medium heat, stirring to make sure the sugar dissolves, then simmer, stirring occasionally, for 5 minutes. Turn off the heat and let the syrup steep another 20 minutes. Remove the cardamom pods and cinnamon stick, and squeeze out all the flavor from the tea bags, then toss them. Let the syrup come to room temperature before proceeding.
Ask a question about this stepUsing a food processor or a mixer, combine the butter, cream cheese, powdered sugar, vanilla extract, honey, and chai syrup until very smooth. If you have time, refrigerate for a few hours to let the flavors come together, but take out of the fridge at least 1 hour before frosting the cupcakes, so that it’s spreadable.
Ask a question about this stepSpread a generous amount of frosting on top of each cooled cupcake, then sprinkle the gold sugar on top.
Ask a question about this stepSo, I made these today and they are nothing short of perfect. I made mini cupcakes because I needed them to finish a table of other desserts. I didn't even make the frosting because there were so many other sweets, and they're GREAT without! Next time I'm making the frosting, no question. But I just wanted everyone to know these are so good, they don't even NEED frosting!!!!
I made these today for a brunch party and they were a huge hit. Thanks for sharing!
I was the recipe tester for these cupcakes, and I just wanted to add one thing to my notes: The frosting really does bloom if made in advance. I made a batch of these cupcakes on Monday, frosted a few to sample, and then froze the rest of the cupcakes and the frosting to serve this weekend. When I tasted the frosting today, I was struck by how the flavors had intensified. It now has a deeper chai flavor and is even more delicious. So I totally concur with SmallKitchCara's recommendation to let the frosting sit a bit before frosting the cupcakes, if you possibly can.
I agree with that. The cream cheese dressing is really great and works wonderful with the pumpkin! Who would have known. This is definitely one of my favorite recipes!
Well, I did make these cupcakes and they're terrific! The frosting is extra "eat-right-out-of-the-bowl" yummy, too. Thank you so much for this recipe!
You're welcome--glad you liked em!
I'd like to make these cupcakes -- they sound yummy!! -- but I'm a little confused about the sugar amounts in the cupcake recipe. I see three separate measurements for sugar for a total of 2 1/2 cups of white sugar and an additional 1/2 cup of light brown sugar. Is this correct, or am I reading the recipe incorrectly? Thanks!
You're right--how'd that get in there?? It's supposed to be 1 1/2 cups total--1 cup white, 1/2 cup light brown. THanks!
Oops--I meant 2 cups total. Still, thank you for noticing.
I just have one question, how did these stay put on the table if you used them for place cards? That would have simply meant that it was acceptable to have dessert BEFORE dinner. Lovely!!
Well delicious as they may be, in my book turkey & gravy etc come first! But there may be some guests who treat these as appetizers.
I love idea about the frosting this is a must try
We must be on mind meld--this is almost exactly what I was thinking of when today's theme was announced!
So funny! Chai and all?
What a great recipe. Love it!! (Especially the frosting, which I can see would be so, so versatile.) ;o)
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
I made these again today for a Valentine's party and everyone seriously LOVED THEM!!!!!!!!!!!!