pumpkin + vanilla chai latte cupcakes
๐Hey yโall! I just had to share another Fall favorite dessert! Can you tell I have a huge sweet tooth?! I found these yummy cupcakes years ago but amped up the spice factor!! I literally add nutmeg and clove to every dessert this time of year to dial up the cinnamon flavor! I hope you love them too!! Save one for a loved one! Haha! ๐
๐ ๐โ๐ฆ๐๐ก๐๐๐ โ๐ฆ๐ก๐๐๐๐๐ค + ๐๐๐๐๐๐๐ โ๐๐๐ ๐๐๐ฅ๐ฅ๐ ๐ฝ๐ฃ๐ ๐ค๐ฅ๐๐๐ ๐๐
๐๐๐๐๐๐๐๐๐๐๐
โญ๐ฅ๐๐ฆ ๐ฐ๐ญ๐ฆ๐ ๐ข โ๐ซ๐ค๐ฏ๐ข๐ก๐ฆ๐ข๐ซ๐ฑ๐ฐ:
4 tsp cinnamon
2 tsp ginger
1 tsp cardamom
1 tsp nutmeg
1 tsp allspice
1/2 tsp clove
1/8 tsp black pepper
1/3 cup granulated sugar
๐๐ฏ๐ฌ๐ฐ๐ฑ๐ฆ๐ซ๐ค โ๐ซ๐ค๐ฏ๐ข๐ก๐ฆ๐ข๐ซ๐ฑ๐ฐ:
8 tbsp butter
1/4 cup heavy cream
1/2 cup dark brown sugar
2 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 cup powdered sugar
โญ๐ฒ๐ญ๐ ๐๐ด๐ข โ๐ซ๐ค๐ฏ๐ข๐ก๐ฆ๐ข๐ซ๐ฑ๐ฐ:
1/2 cup melted coconut oil
3/4 cup dark brown sugar
1 tbsp vanilla extract
2 large eggs
1 1/2 cup pumpkin puree
1 1/2 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
๐๐๐๐๐๐๐๐๐๐๐
๐๐ฒ๐ป๐ฎ๐ฌ๐ฝ๐ฒ๐ธ๐ท๐ผ:
Preheat oven 350ยฐ.
To make chai spice blend, in a small bowl, combine cinnamon, ginger, cardamom, nutmeg, allspice, clove and pepper. Divide the mix in half. Mix one half with the 1/3 cup sugar and set aside for cupcake topping. Reserve remaining half for cupcake batter.
To make cupcakes, line molds with paper cupcake liners.
In a mixer, blend melted coconut oil, brown sugar, vanilla, eggs, pumpkin. Slowly add in flour, baking powder, baking soda, salt, and remaining half of chai spice blend. Mix well.Pour batter into molds. Bake for 18-22 minutes. Remove and let cool.
To make frosting, melt 2 tablespoons of butter, heavy cream, and brown sugar in saucepan. Bring to a boil and cook until sugar is dissolved. Remove from heat, add to a bowl and cool in freezer for 15-20 min.
Remove bowl from freezer, and add remaining 6 tbsp butter, vanilla, and powdered sugar to cooled mixture. Beat until blended.Frost cupcakes and top with chai spice sugar mixture.
Enjoy!!๐๐๐
