Pumpkin Spiced Cupcakes with Creamy Chai Frosting
A great Fall recipe for a Friendsgiving celebration
Servings 24 cupcakes
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
