I'm not a huge fan of pumpkin though. I hate pumpkin pie but I love pumpkin bread and muffins. Weird, right? Hot tea is something else I have to have in the fall. In fact as I write there is a cup of Chai steeping in the kitchen with my name on it. Lee loves Chai so the inspiration for the these cupcakes came from him. Until I bought the tea for him this week I'd only had a few sips of Chai here and there; I'm usually a Green tea type of girl. But he LOVES Chai and kept trying to get me to drink it but I always went for a mocha of some sort. Now that I have finally had it, I knew it was a perfect pairing for pumpkin. And man was I right. I think it is the best spice cake I've had. Like ever. No. Seriously. Best. Spice. Cake. Ever.
And I'm totally obsessed with the Nutella Cloud Frosting from Caleb's party cupcakes. Suddenly it hit me, combine my new cupcakes with that frosting and these little beauties were born!
6 tablespoons butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1/2 cup self rising flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2/3 cup pumpkin puree
1/3 cup vanilla Greek yogurt
1 Chai blend tea bag
3 tablespoons buttermilk
Yeilds 12 standard size cupcakes.
Preheat oven 350 F. Line a standard muffin tin with liners. Pour milk into a small bowl with the tea bag and for 30 seconds and let steep.
Beat butter, sugar and eggs until fluffy.
Sift together all dry ingredients.
Mix together pumpkin and yogurt. Before you pour in the milk squeeze the tea bag to make sure you get as much Chai flavor as possible. Stir the milk into the pumpkin mixture. Add dry ingredients and wet ingredient and mix until thoroughly combined. Scoop into muffin pan and bake for 15-20 minutes. Allow to cool before icing.
For the frosting visit Sweetapolita. If you have nut allergies in the family a basic cream cheese frosting would be amazing also.
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