Makes 18 to 24 cupcakes
Ingredients:
1 cup sugar
1/2 cup brown sugar
1/4 cup canola oil
4 eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
2 tsp chai seasoning
1 15 oz can pumpkin puree
Buttercream Icing:
2 sticks unsalted butter, room temperature
1 lb powder sugar
1 tsp vanilla extractmilk or corn syrup to make icing thinner
1. Preheat oven to 350 degrees. Place liners in cupcake pans.
2. In a large mixing bowl, combine sugar, brown sugar, oil and eggs and mix with a whisk for several minutes.
3. In another mixing bowl, combine flour, baking soda, baking powder, salt and chai seasoning. Add to the sugar/egg mixture and whisk until smooth. Whisk in the can of pumpkin until well blended.
4. Fill the cupcake liners about 1/2 full with batter.
5. Bake for about 20 minutes or until knife inserted in center comes out clean.
6. Remove from oven and place on cooling rack and allow to cool completely before icing.
7. In a mixing bowl, beat butter, powder sugar and vanilla until fluffy. If you need to thin out the icing use a tbsp of milk or corn syrup to thin the icing out.
8. Once the cupcakes are completely cool, ice with the buttercream. Garnish with a sprinkle of chai seasoning.
