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- Prep
- 25 min
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- Total
- 50 min
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- Serving
- 18 cupcakes
Ingredients
For the Cupcakes
- 500 mL (2 cups) all-purpose flour
- 3 bags chai tea, emptied and contents crushed or ground (about 15 mL/1 tbsp)
- 5 mL (1 tsp) baking powder
- 5 mL (1 tsp) baking soda
- 2 mL (1/2 tsp) cinnamon
- 1 mL (1/4 tsp) salt
- 125 mL (1/2 cup) Dairyland butter, room temperature
- 250 mL (1 cup) Saputo Ricotta di Campagna Cheese
- 250 mL (1 cup) brown sugar
- 2 eggs
- 250 mL (1 cup) unsweetened pumpkin puree
- 15 mL (1 tbsp) finely grated orange zest (about 1/2 orange)
- 5 mL (1 tsp) vanilla extract
For the Frosting
- 375 mL (3/4 cup) Dairyland butter, room temperature
- 125 mL (1/2 cup) Dairyland sour cream
- 15 mL (1 tbsp) finely grated orange (about 1/2 orange)
- 1 mL (1/4 tsp) cinnamon
- 750 mL (3 cups) powdered sugar
Directions
For the Cupcakes
- Preheat the oven to 175°C (350°F). Line muffin pans with paper cups.
- In a bowl, whisk together the flour, chai tea, baking powder, baking soda, cinnamon, and salt.
- In a second bowl, beat the butter until smooth. Add the brown sugar and beat until pale and fluffy, about 3 minutes. Add the Saputo Ricotta di Campagna Cheese and beat until smooth. Add the eggs, one a time, beating to incorporate fully. Add the pumpkin puree, orange zest, and vanilla extract, and beat to combine. Add the dry ingredients and stir just to combine.
- Divide the batter between the prepared muffin cups. Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer to wire racks and cool for 15 minutes, then transfer the cupcakes directly to the racks and let cool completely.
For the Frosting
- Beat the butter and sour cream together until smooth. Add the orange zest and cinnamon and beat to combine. Sift in the powdered sugar, 250 mL/1 cup at a time, beating at low speed to incorporate. Once all the sugar is incorporated, beat at high speed for 2 to 3 minutes until the frosting is smooth and fluffy. Refrigerate the frosting for 15 minutes to stiffen it up.
- Stir the frosting, then transfer the frosting to a piping bag to decorate the cupcakes.
