GF Fall Cupcakes with a Chai Frosting

GF Fall Cupcakes with a Chai Frosting

GF Fall Cupcakes with a Chai Frosting

It’s that time of year and that means it’s time for cinnamon, nutmeg, cloves and all those other aromatic fall spices. For the last few days I’ve been craving foods with a “pumpkin spice mix”; I made a tasty squash penne, wonderful soup (recipe coming) and now it’s time for something sweet. What can be better for a fall day than a yummy carrot cupcake in one hand and a cup of Tazo chai in the other? If you prefer cake to cupcakes, go for it, just remember to bake it for about 20 minutes longer.

GF Fall Cupcakes with Chai Frosting
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 4+

Ingredients
For the cake
  • 2 cups GF flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon Kirkland pure vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamon
  • ½ teaspoon cloves
  • 1 cup of carrot, finely shredded
  • Optional: ½ cup Kirkland walnuts, chopped
For the icing
  • 1 cup soft cream cheese
  • ½ cup salt unsalted butter
  • ¾ cup sugar
  • ½ teaspoon Kirkland pure vanilla
  • 2 tablespoons Tazo Chai
For the topping
  • ⅓ cup Kirkland walnuts, chopped
  • 1 tablespoon Kirkland liquid honey

Instructions
  1. Pre-heat oven to 360F.
For the cupcakes
  1. In a bowl mix together the flour, spices, salt and baking soda.
  2. In another bowl, use an electric mixer to beat together the eggs, oil, vanilla and sugars until frothy.
  3. Add carrot into the egg mixture and mix.
  4. Add the flour mix into the egg mix and gently combine with a spoon to make a cupcake batter.
  5. Pour the cupcake batter into a muffin baking pan.
  6. Bake in the oven for about 20 minutes or until a toothpick inserted comes out dry.
  7. Remove from the oven and allow the cupcakes to cool.
For the frosting
  1. To make a frosting, use an electric mixer to beat together the cream cheese and butter until a fluffy, creamy consistency is reached.
  2. Add the vanilla, sugar and chai tea.
For the topping
  1. In a small frying pan roast the walnuts for about 5 minutes, then add the honey and stir.
  2. Remove from the heat allow to cool.
  3. Decorate each cupcake with frosting and sprinkle with honey walnuts.

GF Fall Cupcakes with a Chai Frosting

GF Fall Cupcakes with a Chai Frosting