You know Thanksgiving is right around the corner when the grocery store sets up canned pumpkin displays! While I’ve never been a fan of the traditional pumpkin pie, I still enjoy picking up a few cans to incorporate into baked goods. This time around, made a twist on the popular pumpkin spice cupcakes and incorporated chai tea into the recipe!
The result was a warm, rich flavor that is perfect for the holiday! So make room on the dessert table this Thanksgiving for these delicious cupcakes! Bonus: They were made with a cake mix. Just one more reason to love these cupcakes!
Pumpkin Chai Cupcakes
Ingredients:
Cupcakes:
- 1 box white cake mix
- 1 C. canned pumpkin
- ½ C. chai tea
- 1/3 C. coconut oil, melted
- 2 eggs
- 2 Tbs. pumpkin pie spice
Buttercream:
- 1 stick butter, room temp
- 4 C. powdered sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- pinch of salt
- 2 Tbs. milk
- Candy Pumpkins
Directions:
- Preheat the oven to 350˙ and place cupcake liners in the tins
- Mix together the wet ingredients then add in the cake mix and pumpkin pie spice
- Stir until well incorporated and spoon in the the cupcake tins
- Place in the oven and bake for 20 minutes or until tops are slightly golden
- Pull out of the oven and let cool
- While the cupcakes cool prepare the frosting
- Beat butter with a handmixer or kitchen aid until smooth and creamy
- Slowly add in the powdered sugar, spices and salt
- Add the milk, one Tbs at a time, until the frosting reaches your desired consistency
- Spoon into a pipping bag and frost the cupcakes
- Garnish with candy pumpkins