Pumpkin Chai Cupcakes
Equipment
- 1 muffin tin
- 12 cupcake liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon chai spice mix
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Stir in the pumpkin puree and milk until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Carefully fold in the chai spice mix until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a richer flavor, consider using freshly grated spices if available. You can also top the cupcakes with cream cheese frosting for added sweetness. Make sure not to overmix the batter after adding the dry ingredients to maintain a light and fluffy texture.
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