Pumpkin Chai Cupcakes

Pumpkin Chai Cupcakes

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!

Pumpkin Chai Cupcakes

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

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:

  1. Preheat the oven to 350˙ and place cupcake liners in the tins
  2. Mix together the wet ingredients then add in the cake mix and pumpkin pie spice
  3. Stir until well incorporated and spoon in the the cupcake tins
  4. Place in the oven and bake for 20 minutes or until tops are slightly golden
  5. Pull out of the oven and let cool
  6. While the cupcakes cool prepare the frosting
  7. Beat butter with a handmixer or kitchen aid until smooth and creamy
  8. Slowly add in the powdered sugar, spices and salt
  9. Add the milk, one Tbs at a time, until the frosting reaches your desired consistency
  10. Spoon into a pipping bag and frost the cupcakes
  11. Garnish with candy pumpkins

Limoncello Cupcakes

Limoncello Cupcakes! Perfect dessert for a summer party!

When Ian and I moved to our town we were both fresh out of college and experiencing being financially independent from our parents for the first time. Long gone were the days where I could pack up my clothes to do laundry at my parents’ house or tag along on grocery shopping trips!

Limoncello Cupcakes! Perfect dessert for a summer party!

Luckily, Ian and I both were offered jobs that allowed us to be financially stable, but I still found myself searching for inexpensive date night experiences. One of my favorite discoveries was a little bakery in town that made gourmet cupcakes with unique flavors. After an afternoon of ridding our bikes along the river we would stop by the bakery and share a delicious cupcake. For less than $5 we could enjoy an afternoon date that felt like we were splurging – that’s how good these cupcakes were!

Limoncello Cupcakes! Perfect dessert for a summer party!

Here I am, three years later, and I still love those bike ride/cupcake dates! However, when I brewed a batch of Limoncello I had an idea – why not try my hand at baking my own batch of gourmet cupcakes?! After some trial and error, I finally nailed the recipe down and believe these fresh limoncello berry cupcakes would compliment any summer party dessert table! Better yet, bake a batch of these cupcakes and gift them to a recent grad!

Limoncello Cupcakes

 

Ingredients:

  • A box of white cake mix and the required ingredients listed on the back
  • Limoncello
  • 3 Tbs. grated lemon peel
  • 3 cups powdered sugar
  • 1/3 cup softened butter
  • 2 Tbs. lemon juice
  • 24 mini lemon wedges and fresh raspberries for decoration

Recipe:

  • Prepare the cake by following the cake instructions on the back of the box and swap out the require amount of water with limoncello
  • Fold in the grated lemon peel
  • Place liners in each cupcake tin and fill half full with batter
  • Bake per box instructions
  • While cupcakes are cooling make the butter cream frosting by beating the softened butter, powdered sugar, and vanilla extract with an electric mixer until well combined
  • Add lemon juice to the frosting 1 Tbs. at a time until you reach your desired consistency
  • Pipe onto each cupcake and top with a fresh raspberry and lemon wedge