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» Pale Yellow

Cream together butter and sugar until pale yellow.

Pumpkin Cupcakes with Maple Chai Buttercream

Tracy Byrne

If you want some deliciousness in a bite, these are the cupcakes for you! I am usually not a fan of recipes that require you to go out and buy special or hard to find ingredients, but here is one.

Over Easter weekend I went with my roommates to Vermont with the primary focus of visiting the Ben & Jerry's Factory. After the sugar high from the Mini-Vermonster faded, we needed a hit of sugar fast! So we went maple sugar tasting! There were many Elf-ish moments.

There is Grade A Fancy, Grade A, Grade A Amber, and Grade B. As you go down the list the maple syrup becomes darker and more flavorful. Maple syrup is not limited to just grades, there are many infused maple syrups like vanilla, cinnamon, pepper, and chai. I tasted many maple syrups and the chai is amazing!!!! You can get some here!

When I first tasted the chai maple syrup visions of cupcakes began dancing in my head, specifically pumpkin cupcakes! I love pumpkin, it's one of my favorite foods! Usually pumpkin is more of a fall food, but who cares, maple syrup is made in the spring!

The pumpkin cupcake is moist and tender. As an extra bonus, this cake recipe is super easy, no mixer required!  Everything comes together in one bowl and mini cupcakes are best! The Swiss meringue buttercream on top is to die for!! I love Swiss meringue buttercream and it is much easier than it gets credit for. The frosting is incredibly smooth and creamy and it absorbs the chai maple syrup perfectly!

Print the Recipe.

Mini Pumpkin Cupcakes with Maple Chai Buttercream Yield - 28 mini cupcakes Pumpkin cupcakes adapted from Martha Stewart Maple Chai Swiss Meringue Buttercream adapted from my Bellini Cupcakes

Pumpkin Cupcakes 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1/2 cup (1 stick) butter, melted and cooled 1/2 cup packed brown sugar 1/2 cup white sugar 2 eggs 1/2 can (7.5 ounces) pumpkin purée

  1. Preheat the oven to 350 F and melt the butter in the microwave. Place the melted butter in the fridge to cool down.
  2. Sift together the flour, soda, powder, salt, and spice onto parchment paper.
  3. In a medium bowl whisk together the butter and the sugars. Whisk in the eggs one at a time. Whisk in the pumpkin.
  4. Whisk in the dry ingredients until everything is well combined.
  5. Using a medium size scoop, scoop the batter into lined mini cupcake pans.
  6. Bake for 12 minutes or until a toothpick inserted comes out clean. Remove from the pan and let cool completely.

Maple Chai Swiss Meringue Buttercream 1/2 cup + 1 tablespoon sugar 2 1/2 egg whites pinch of salt 1 cup (2 sticks) butter, room temperature 2 tablespoons chai maple syrup pumpkin pie spice

  1. Pour about an inch of water into a small saucepan and place the bowl from your stand mixer on top. Make sure the bottom of bowl is not touching the water.
  2. Add the egg whites, sugar, and salt to the bowl of the stand mixer on the double boiler. Heat and whisk until the mixture is frothy and there is no longer any grittiness.  About 6 minutes.
  3. Move the bowl to the stand mixer and use the whisk attachment. Whisk for 7-10 minutes until the outside of bowl is cool and the mixture has stiff peaks.
  4. With the machine running, add in butter one tablespoon at a time. Just keeping whisking until everything is well combined. Scrape the bowl as needed.
  5. Add in the maple syrup and beat until mixed.
  6. Use a rubber spatula to fold the frosting together and then scoop into a pastry bag with a 1M tip. Pipe onto cooled cupcakes and sprinkle with pumpkin pie spice.