pumpkin chai cupcakes with cinnamon bourbon frosting
Bourbon and pumpkin...a match you didn't know you needed.
Ingredients
- 1 stick butter, softened
- 3/4 cup dark brown sugar, packed
- 1 15 oz can pumpkin puree
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp kosher salt
- 1/4 cup buttermilk, at room temperature
cinnamon bourbon frosting
- 8 oz cream cheese, cold
- 1 stick butter, softened
- 2 1/2-3 cups powdered sugar
- 3 tbsp bourbon
- 1 tbsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with parchment cupcake liners.
- In a large bowl, beat the butter with the brown sugar and pumpkin until fluffy. Beat in the eggs, one at a time, until incorporated. Beat in the vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, clove, cardamom, and salt. With the mixer running, stream in the buttermilk until the batter is just combined. Do not overmix.
- Divide the batter into the prepared muffin tins, filling 2/3 of the way full. Bake for 20-30 minutes, until the centers are set and an inserted toothpick emerged with just a few moist crumbs. Cool 5 minutes in the tins, then move to a wire rack. Cool completely.
- When the cupcakes are completely cool, make the frosting. Beat the cream cheese and the butter on low speed until fluffy. Add the bourbon and vanilla, mixing to combine. Slowly incorporate the powdered sugar, 1/2 cup at a time, keeping the mixer on low speed. When the frosting begins to come together, crank up the motor to high, add the cinnamon, and whip until very fluffy.
- Transfer the frosting to a piping back with your choice tip attached. Frost each cupcake generously. Garnish with a star anise, as desired.
Notes
*To make ahead: Cupcakes can be baked, cooled, and covered undecorated for up to 3 days ahead of time. If you decide to frost them ahead of time, too, be sure to store the cupcakes in the fridge - cream cheese frosting is not as stable as a buttercream.