Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
These are the best cupcakes I have made so far! They had a rich pumpkin flavor, the cake was fluffy and SUPER moist, and the frosting was quite decadent.
For the cupcakes
1 box Yellow Cake Mix
1 can Pumpkin Puree
Make cake mix as directed on the box but do not add water! Instead add the can of pumpkin puree. Divide the batter into prepared muffin tins with liners and bake at 350 def F for about 18 minutes (Check them at 15 min to make sure).
For the frosting
(From Gina’s Skinny Recipes)
8 oz softened cream cheese (don’t use fat free)
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
Mix together all ingredients until smooth. I would recommend heating the cream cheese to mix it because I just let it sit to room temperature to soften it and it did not smooth out as well as I wanted it to. It was still good though!
If you like Chai tea and you like cupcakes you will love these. I love chai tea and I love cupcakes :) I thought these were amazing! They had a good Chai flavor and weren’t super sweet, which I liked.
The original recipe is from The Cupcake Bible but I included some of my modifications.
4 Chai tea bags
1 1/2 cups boiling water
1 package white cake mix (about 18 oz)
1/3 cup vegetable oil
24 muffin cups
Preheat oven to 350 deg f
Boil a little more than 1 1/2 cups of boiling water (some will evaporate). Turn off heat after boiling and allow the 4 tea bags to steep and cool while you prepare the cake mix.
Combine eggs, oil, and white cake mix and mix until almost well blended. Remove tea bags from water and add the chai tea to mix. Mix thoroughly. Spoon batter evenly into muffin cups.
Bake for 20 minutes and allow to cool in pan (5-10minutes).
1 cup milk
3 Chai tea bags
2-3 cups of powdered sugar
~1 cup flour
Bring milk to a simmer over medium heat, then remove from heat. Add 3 tea bags and allow to steep until slightly cooled. Remove tea bags and add milk to 2 cups of powdered sugar. Whisk together, add remaining sugar to thicken. After you use about 3 cups, it still may not be thick enough, begin adding flour to get desired thickness. Do not add cornstarch! It won’t work with this amount of sugar.
I left my icing slightly runny and spooned it over the tops of the cupcakes (which I set on aluminum foil). It was kind of messy so next time I might keep thickening the icing with flour. They were still delicious! So ice them however you would prefer and enjoy!