Pumpkin Chai Cupcakes with Butterscotch Frosting

Cupcakes

1. In a small bowl, stir together cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and pepper. Divide the blend in half.
2. Mix one half with the granulated sugar, this will be your chai sugar topping.
3. Save the other half for the cupcake batter.
4. Preheat the oven to 350°F (175°C). Line your muffin tin with paper liners.
5. In a stand mixer (or large bowl with a hand mixer), beat together coconut oil, brown sugar, vanilla, eggs, and pumpkin purée until smooth. Add flour, baking powder, baking soda, salt, and the reserved chai spice blend. Mix until just combined and the batter is smooth.
6. Spoon the batter evenly into cupcake liners, filling each about ¾ full.Bake for 18–22 minutes, or until the tops are set and a toothpick comes out clean.Let cool completely on a wire rack.

Frosting

1. In a saucepan, melt 2 tablespoons of the butter with the cream and brown sugar. Bring to a gentle boil and cook for about 1 minute, until the sugar dissolves.Pour into a mixing bowl and chill in the freezer for 15–20 minutes (or fridge for longer) until cool to the touch.
2. Add the remaining 6 tablespoons butter, vanilla, cinnamon, and powdered sugar to the cooled mixture. Beat until light, fluffy, and creamy.
3. Spread or pipe the frosting onto cooled cupcakes.Sprinkle with chai sugar and, if you like, tuck in a small cinnamon stick and cardamom for a little flourish.