Are y’all sick of pumpkin yet?
I hope not.
Because these are not your everyday, garden variety pumpkin goods.
The unique twist is the Earl Grey (my fave). The traditional spices that are used for most pumpkin recipes (i.e. cinnamon, nutmeg, clove etc) are not necessary here. The tea gives the cupcakes a nice, subtle bergamot hint.
And cream cheese icing. Come on.
Pumpkin Earl Grey Cupcakes (Makes 16)
Adapted from Honest Cooking
1 cup milk
4 Earl Grey tea bags
2 cups all purpose flour
1.5 cups sugar
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla
2 cups pumpkin puree (I used canned)
1 cup vegetable oil (sunflower)
1) Steam/heat milk and steep tea bags for 10 minutes until concentrated.
2) Mix dry ingredients ( flour, sugar, baking powder, salt)
3) Separately, mix wet ingredients (eggs, oil, pumpkin, vanilla)
4) Press teabags with the back of a spoon to extract all the flavour, and remove. Add milk/tea to wet mix.
5) Mix wet and dry (do not over mix)
6) Spoon into muffin tray with cupcake liners, about 3/4 full or 1/3 cup.
7) Bake at 345 for 15-20 minutes
Cream Cheese Icing
12 tablespoons unsalted butter (at room temperature)
3 250 gram packs of plain cream cheese (or 750 grams if in bulk)
2 teaspoons vanilla
1.5 cups powdered sugar (or a bit less if you like things less sweet, like I do)
Blend together adding powdered sugar slowly. Blend until smooth, and pipe onto cooled cupcakes. Dust with cinnamon.
NOTE: I’ve made this icing without the butter and it is still mighty tasty! If you’re looking to lighten them up, feel free to omit.
We are now serving these at The Beet (2945 Dundas St W), so if you’re feeling peckish and too lazy to bake, let us do the work for you!