Mindcrate's Pumpkin Chai Cupcakes with Brown Butter Cinnamon Frosting

This signature recipe from Mindcrate is designed to showcase the warm, aromatic spices of our Pumpkin Chai Tea in a perfectly moist cupcake, topped with a rich, nutty brown butter frosting.

 

Yields: 12 cupcakes

Prep time: 30 minutes

Cook time: 18-22 minutes

 

For the Pumpkin Chai Cupcakes:

• 1 cup (240ml) whole milk
• 2 Mindcrate Organic Pumpkin Chai Tea Bags
• 1 1/4 cups (156g) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120g) pumpkin purée (not pumpkin pie filling)

 

Brown Butter Cinnamon Frosting:

• $1/2$ cup (113g) unsalted butter
• 3 cups (360g) powdered sugar, sifted
• 1 tsp ground cinnamon
• $1/4$ tsp salt
• 1 tsp vanilla extract
• 2–4 Tbsp (30–60ml) whole milk

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Instructions

1. Infuse the Chai

• Heat the 1 cup of whole milk in a small saucepan or microwave until steaming (do not boil).
• Add the two Mindcrate tea bags to the hot milk and let it steep for 10 minutes.
• Squeeze the tea bags to extract all the liquid, then discard them. Set the infused chai milk aside to cool to room temperature.

2. Make the Cupcakes

• Preheat your oven to 350∘F (≈175∘C) and line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 3 minutes).
• Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
• Mix in the pumpkin purée until just combined.
• Alternately add the dry ingredients and the cooled chai milk to the wet ingredients, beginning and ending with the dry ingredients (e.g., dry, milk, dry, milk, dry). Mix until just combined. Be careful not to overmix.
• Divide the batter evenly among the 12 liners.
• Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

3. Prepare the Brown Butter Frosting

• Brown the Butter: Melt the $1/2$ cup of butter in a small saucepan over medium heat. Continue heating, swirling occasionally, until the butter foams, then brown bits form at the bottom, and it smells nutty (about 5-7 minutes). Pour the butter, including the brown bits, into a small bowl and let it cool completely until it solidifies (you can speed this up in the fridge).
• Make the Frosting: Place the solidified brown butter into a large bowl. Beat it with an electric mixer until creamy.
• Gradually add the sifted powdered sugar, cinnamon, and salt. Beat until combined.
• Add the vanilla and 2 Tbsp of milk. Beat on high speed until light and fluffy. Add the remaining milk, 1 teaspoon at a time, until the frosting reaches your desired piping consistency.

 

4. Assemble

• Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a large star tip.
• Pipe a generous swirl onto each cupcake.
• Optional: Garnish with a sprinkle of ground cinnamon or a small candy pumpkin.