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Pumpkin Chai Cupcakes


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Pumpkin Chai Cupcakes


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Pumpkin Chai Cupcakes

Get the pumpkin spice flavors in cupcake form. With the added bonus of lots of real pumpkin. Perfect Fall dessert.


  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min


36 Servings


  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 can (15 oz.) pureed pumpkin
  • 4 eggs
  • 1/2 cup vegetable or canola oil
  • 1/2 cup chai tea concentrate such as Oregon Chai or water
  • 1 teaspoon vanilla extract

Chai Spiced Frosting

  • 2 lbs. (2 boxes) confectioners sugar
  • 1 cup vegetable shortening
  • 1 tsp. vanilla
  • pinch of salt
  • 8-10 tablespoons chai tea concentrate such as Oregon Chai or water
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cardamom
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon black pepper


Preheat oven to 350 degrees F.  Line cupcake pans with 3 dozen cupcake liners.

In the bowl of an electric stand mixer fitted with the paddle attachment add the flour, sugar, baking soda, salt, and cinnamon.

In a separate bowl, mix the pumpkin, eggs, oil, chai tea concentrate, and vanilla and mix until smooth.

Add the pumpkin mixture to the dry ingredients and mix on low until smooth.

Divide the batter into the cupcake liners filling each one half way.

Bake for 12-15 minutes until the cupcakes spring back to the touch.

Allow to cool before frosting.


In the bowl of an electric stand mixer fitted with the paddle attachment mix the confectioners sugar, shortening, vanilla, and salt.

Slowly add the chai tea concentrate and mix on low until smooth and creamy.

Add in the spices and mix until combined.

Frost the cupcakes as desired.

About Melissa Kaye Apter


Melissa is a classically trained pastry chef who uses her expertise to create delicious kosher desserts. She started her baking blog, Lil' Miss Cakes, to share her easy kosher pareve recipes and over the top cookies and cake creations. �Yum!




6 Responses to Pumpkin Chai Cupcakes

  1. I would like to know how to prepare kosher food and cakes

  2. So happy find your site

  3. I’d rather have all those spices that are in the frosting in the muffins instead (minus the pepper –just doesn’t belong there), & I can do w/o the saturated fat of the frosting too…

    • you can definitely do that! You can leave out any of the spices to suit your taste, but the tiny amount of black pepper isn’t very noticeable, it gives a tiny background spice that is so reminiscent of chai tea.

  4. avatar says: Lisa

    Made this in cake form for sukkot and it was such a bust!! WOndering if I id something wrong — it came out dense as anything, weighing about 100 pounds, and the inside was this weird, super-dense consistency…quite gross!

    • I’m so sorry to hear that! I’ve never tried making this recipe into a cake. The cupcakes are very dense, that’s why I make them a bit smaller than usual. More leavening in the batter such as baking soda or powder would probably help in cake form.

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