It’s no secret that I love pumpkin everything. I had a craving for pumpkin cupcakes. And then I thought to myself, while sipping some tea… Pumpkin spice chai cupcakes!!! I have to admit that I was inspired by one of my favorite teas, pumpkin chai by DavidsTea, when creating this recipe. For a non-gluten free version, just take out the xanthan gum and use regular flour. It should work just the same!

Pumpkin Spice Cupcakes
♥ 1 1/2 c gluten free all purpose flour
♥ 1/2 c brown sugar
♥ 1/2 c sugar
♥ 1 c and 1.5 tbsp pumpkin purée
♥ 1/2 c butter, softened
♥ 1 tsp baking powder
♥ 1 tsp baking soda
♥ 1 tsp xanthan gum
♥ 1 tsp pumpkin spice
♥ 1 tsp cinnamon
♥ 1 tsp vanilla
♥ 2-3 large eggs
♥ 1 c milk

Mix all ingredients together, dry first then wet, in a large bowl. Preheat oven to 325F and cook for 25-35 minutes.

Chai buttercream icing
♥ 4 c icing sugar
♥ 1/2 c vegetable shortening
♥ 4 tbsp milk
♥ 1 chai tea bag

Heat some milk in a glass and steep the tea for 6-10 minutes (if you want a strong chai flavor I recommend using two tea bags and steeping a little longer). Measure out 4 tbsp of the chai/milk and mix it together using an electric blender with the other ingredients.

I garnished the cupcakes with crush walnuts and milk chocolate. The cupcakes were a little dense, but I (as well as everyone else) really liked that about them. Enjoy!! :)

This entry was posted on Sunday, November 11th, 2012 at 12:02 am and is filed under Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.