Description
Delightful cupcakes infused with pumpkin and warm chai spices, topped with creamy cinnamon frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup unsalted butter (melted)
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- For the Frosting:
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined.
- Fill and bake: Fill each cupcake liner about two-thirds full with batter and bake for 20-25 minutes.
- Cool your cupcakes: Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the cinnamon frosting: Beat softened butter until creamy, gradually add powdered sugar and ground cinnamon, mixing until fluffy.
- Frost generously: Spread or pipe the cinnamon frosting onto each cooled cupcake.
Notes
Bake cupcakes a day in advance and frost them just before serving for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg