{Revisted} Pumpkin Cupcakes with Pecan Pumpkin Butter and Chai Buttercream

It's official. I used the leaf and fall colors sprinkles. It must be fall. And on top of a pumpkin cupcake? Yep. It's here.

I've been craving pumpkin and chai cupcakes but haven't been able to get to the store and buy the perfect filling for them, Muirhead Pecan Pumpkin Butter. To my delight, Jason and Shawnda have a homemade version! I adapted the recipe slightly.

Since I was making homemade Pecan Pumpkin Butter,  I decided to make a less time consuming Pumpkin Cupcake recipe with cake mix as the main ingredient. My favorite in high altitude is Duncan Hines. It performs well, stays moist yet holds up when adding a filling. But if you have time, I also recommend trying the Browned Butter Pumpkin Cupcakes of the original recipe. It adds a nutty flavor that compliments the pecans of the filling very nicely.

Pumpkin Cupcakes

preheat oven to 350 degrees

1 box of Duncan Hines Classic Yellow cake mix 

1/3 cup of flour

1 tsp Vietnamese cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

3 eggs

1 cup of water

1 cup pumpkin puree

1/4 cup of vegetable oil

1. Add mix and flour to mixing bowl. Beat on low speed for 10 seconds.
2. Add remaining ingredients. Mix on low speed for 30 seconds.
3. Increase to medium speed for 1-2 minutes.

Fill liners to about half. Bake for about 15 minutes or until they spring back to the touch. Set aside to cool. Makes 24 cupcakes. 

Homemade Pecan Pumpkin Butter

adapted from Jason and Shawnda

1/2 cup chopped pecans, toasted

2 tbsp unsalted butter
Zest and juice of 1/2 lemon

1/2 tsp orange oil (optional)
3 tbsp orange juice
1/3 cup dark brown sugar
15 oz can pumpkin puree
1/2 tsp Vietnamese cinnamon

1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
1/4 tsp ground ginger
1/4 tsp salt

1. Grind the toasted pecans in a food processor with butter until it resembles paste or pecan butter.
2. Combine all ingredients in a small sauce pan over medium heat until bubbly.
3. Simmer on low until darkens and thickened. Stirring occasionally. About 30 minutes. 

Set aside. Cool completely. Core cupcakes and fill with small amount of pecan pumpkin butter.

Chai Vanilla Bean Frosting
• adapted from Best Vanilla Frosting I've Ever Had 
• 
  
• 5 tbsp flour
• 1 cup whipping cream
• 1 tbsp vanilla bean paste
• 1 tsp vanilla extract
• 1 cup butter (2 sticks)
• 1 cup caster sugar
• 1 tsp Vietnamese cinnamon
• 1 tsp ground cardamom
• 1/2 tsp freshly grated nutmeg 
• salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil. 
2. Remove from heat and let it cool to room temperature. Stir in vanillas, cinnamon, cardamom, and nutmeg. This mixture must be completely cooled in order for the frosting to work. 
3. Cream the butter and sugar together until light and fluffy. Then add the cooled cream mixture and beat until it all combines and resembles whipped cream.
4. Add salt to taste.

Pipe onto cupcakes.