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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
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.