My cupboards became full of pumpkin-y ingredients this fall: pumpkin pie filling, canned pumpkin, pumpkin butter. It was time for a week of pumpkin desserts. This is the first one my made, and also my favorite. Earl Grey tea is a common ingredient that I use because I love it so much, and it worked beautifully for this recipe. The original recipe called for Chai frosting, but I chose Earl Grey instead, and goodness gracious do I want to eat it every day.
The recipe originally came for half the size of the batch, but I doubled the original below and it made nine cupcakes. It strangely has most measurements in tablespoons instead of cups, but this recipe totally worked for me. The cupcake itself is very moist and not overly sweet. If I were to make it again, I’d fill the center of the cupcakes with frosting too. It’s just SO GOOD.
Pumpkin cupcakes with Earl Grey buttercream frosting
For the cupcakes:
14 tablespoons flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
2 large eggs
1 cup pumpkin puree
½ cup brown sugar
6 tablespoons sugar
6 tablespoons vegetable oil
For the Earl Grey buttercream:
2 2/3 cups powdered sugar
8 tablespoons softened butter
2 tea bags + 4 tablespoons boiling water
Preheat the oven to 350 and line a muffin pan with 9 cupcake liners.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a stand mixer or medium bowl, whisk together the egg, pumpkin puree, sugars and vegetable oil. Add the flour mixture to the wet mixture and stir until combined. Be careful not to overmix, or you could get domed muffins that have cracks in the top.
Divide between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
While the cupcakes cool, pour the boiling water over the tea bag and let steep for 10-20 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). Add the brewed tea and mix well. Frost the cupcakes when they are completely cool and serve.
Hi,
I want to make these tomorrow, just wondering what the actual measurement for the powdered sugar is, because this is what I see :S
2 ⅔ cups powdered sugar
Thank you! So excited to make these!
that’s 2 and 2/3 :)
I need these. Soon.
Sweet and creamy cupcakes are my favorite, the whole of our home actually. Another extra treat comes from Earl Gray tea which is an afternoon fvorite too. The calming effect of tea balances the sweetness of the cupcakes. Perfect combo! Thanks for posting this!
If i have to make 50 cupcakes for a holiday party can you help with the new measurements?
Sure thing. I multiplied everything by 5.5 to get the following measurements. A few are rounded slightly:
4 3/4 c flour
5 1/3 tsp baking powder
1 1/2 tsp baking soda
2 3/4 tsp salt
5 1/2 tsp cinnamon
2 3/4 tsp ginger
2 3/4 tsp nutmeg
11 eggs
5.5 cups pumpkin puree
2 3/4 c brown sugar
2c sugar
2c vegetable oil
14 2/3 c powdered sugar
2 3/4 c softened butter
11 teabags + 22 tbl boiling water (just over 1 1/3 cups)
Hi, I’m wondering if this is enough buttercream frosting for a whole cake…
These look so good. I’ve been wanting to bake with tea, but haven’t because I know it’s difficult to get the flavour to come through.
Just wondering if the frosting here really tastes like Earl Grey? Is it subtle or strong?
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Oh yum, such gorgeous looking and sounding cupcakes!
Made these today and they were so perfect! So light and fluffy. My new favorite.