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Pumpkin Chai Cupcakes Recipe

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This recipe for Pumpkin Chai Cupcakes, by , is from The Pinterest Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
7 tablespoons flour
teaspoon baking powder
⅛ teaspoon baking soda
teaspoon salt
teaspoon cinnamon
teaspoon ground ginger
teaspoon freshly grated nutmeg
1 large egg
cup pumpkin puree
cup brown sugar
3 tablespoons sugar
3 tablespoons vegetable oil
For the chai buttercream:
1⅓ cups powdered sugar
4 tablespoons softened butter
1 chai tea bag + 2 tablespoons boiling water (or 2 teaspoons chai concentrate syrup)

Directions:
Directions:
Preheat the oven to 350 and line a muffin pan with 4 cupcake liners.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
While the cupcakes cool, pour the boiling water over the chai tea bag and let steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea (or chai concentrate syrup) and mix well. Frost the cupcakes when they are completely cool and serve.

 

 

 

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