How Will You Be Celebrating Friendsgiving This Year?
Thanksgiving will be here before we know it. But there’s another Holiday that was started a few years ago that usually happens a weekend before or right after Thanksgiving, Friendsgiving.
Friendsgiving is a time to share a meal with friends sometimes in addition to Thanksgiving with family.
It’s usually a potluck where everyone brings something to contribute to the meal.
Friendsgiving may look a little different this year, but however you’re celebrating, these Pumpkin Spiced Cupcakes with Creamy Chai Frosting are perfect for the occasion.
Moist cupcakes made with pumpkin purée and a lot of cozy fall spices topped with creamy, fluffy frosting made with chai tea and Eagle Brand Condensed Milk.
So, if you need a dessert to bring to a holiday gathering, this is the one!
To make them, mix pumpkin purée with eggs, brown sugar, vanilla and spices.
Add dry ingredients and mix. Scoop into a cupcake pan with muffin liners. Bake and cool.
To make the frosting, place the condensed milk can in the refrigerator until it’s cold. It can be about 2 hours or overnight. You don’t want anything to melt the frosting. You want to keep the frosting as cold as possible.
Soften the butter some, so that you can beat it, but don’t soften too much. It should still be cold. Add it to a stand mixer bowl and beat for a few seconds. Add the condensed milk and mix again. Add in the powder sugar, then vanilla and chai. Mix just until everything is incorporated. Don’t over mix. If you mix too much, the butter will soften too much and the frosting will get very thin. If it’s too thin at this point. Add more powdered sugar 1/2 cup at a time, until frosting is slightly stiff.
Add frosting to a piping bag with a large star tip. Pipe frosting onto each cupcake in a circular motion until they are covered. Sprinkle on some pumpkin spice.
And here is a great recipe to bring to your Friendsgiving. And Eagle Brand Condensed Milk makes it possible!
Pumpkin Spiced Cupcakes with Creamy Chai Frosting
A great Fall recipe for a Friendsgiving celebration
Ingredients
Cupcakes
- 1 1/2 cups brown sugar
- 1/2 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 1 1/2 cups pumpkin puree
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup buttermilk
Frosting
- 1/2 can Eagle Brand Condensed Milk
- 1 1/2 cups (3 sticks) butter, slightly softened
- 5-6 cups powdered sugar
- 2 tbsp strong brewed chai tea
- pumpkin pie spice to top
Instructions
Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In the bowl of a stand mixer, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed. Add the pumpkin puree and beat some more. Add in the dry ingredients and turn on the standing mixer and mix on a low-medium speed. As it’s mixing, pour in the buttermilk and mix until everything is incorporated. Use a cookie scoop to fill each cupcake well 2/3 full. Bake at 350°F for 14-16 minutes. Cool on a wire rack.
Frosting
- Refrigerate condensed milk for at least 2 hours or overnight. Add butter to the bowl of a stand mixer. Beat for 1 minute. Add condensed milk and mix again. Add powdered sugar one cup at a time. Then add chai tea. Mix until incorporated and smooth. Add more powdered sugar if it’s not stiff enough 1/2 cup at a time. Add frosting to a piping bag with a star tip. Pipe frosting in a circular motion on top of cupcakes. Sprinkle with Pumpkin spice to garnish
