Pumpkin Chai Cupcakes

Fall is definitely a time to indulge in not only tasty foods, but seasonal flavours; pumpkin being at the top of my list. When I stumbled across this recipe while frantically looking for a unique dessert for my various family thanksgivings, I was curious. I had never tasted chai anything before, yet my sister raved about it. And voila, these cupcakes were born, not only smelling but tasting deliciously autumnal.

Yield: 36 cupcakes

Time: 30 mins

The original recipe can be found here.


Cupcake Batter

  • 3 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1 can (15 oz.) pumpkin puree
  • 4 eggs
  • 1/2 cup vegetable or canola oil
  • 1/2 cup chai tea (boil the tea before hand, adding about 2 teabags to make it more concentrated)
  • 1 tsp vanilla extract

Chai Frosting

  • 2 lbs (boxes) of confectioners sugar
  • 1 cup vegetable shortening
  • 1 tsp vanilla
  • pinch of salt
  • 10 tbsp chai tea
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cardamom
  • 1/4 tsp clove
  • 1/4 tsp nutmeg
  • pinch of black pepper


  • Preheat oven to 350 degrees on convection. Line cupcake pans with about 36 cupcake liners
  • Add flour, sugar, baking soda, salt and cinnamon to a bowl
  • In a separate bowl combine the pumpkin, eggs, oil, chai tea, and vanilla, mixing until smooth
  • Add pumpkin mixture to dry ingredients and combine with an electric mixer on low until smooth
  • Divide the batter into the cupcake liners, filling them each a little more than halfway
  • Bake for 12-15 minutes, allowing to cool before frosting:
  • Mix the confectioners sugar, shortening, vanilla and salt
  • Slowly add the 10 tbsp chai tea to the mix, while using an electric mixer on low to combine until creamy
  • Add the spices, mix to combine
  • Frost up your cupcakes!



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