Cinnamon Rush

styled by KATE ASHLEY
photograph by KELLY MOORE CLARK
Original recipe on halfbakedharvest.com

These apple cider cupcakes are a delightful autumn treat, with their warm, maple glazed coating and hint of tangy apple flavor that perfectly captures the essence of the season.

WHAT YOU NEED:
CHAI SPICE
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. freshly grated nutmeg
1/2 tsp. all-spice
1/2 tsp. ground cloves
1/8 tsp ground black pepper
1/3 granulated sugar

PUMPKIN CHAI CUPCAKES
1/2 cup melted coconut oil (melted butter or canola oil can be used)
3/4 cup packed dark brown sugar
1 tbsp. vanilla extract
2 large eggs, at room temp.
1 1/2 cups pumpkin puree
1 1/2 cups all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt

BROWN SUGAR FROSTING 
8 tbsp. salted butter, at room temp.
1/4 cup heavy cream
1/2 cup packed dark brown sugar
2 tsp. vanilla extract
1/4 tsp. cinnamon
1 1/2 cups powdered sugar

DIRECTIONS: 
CHAI SPICE: In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.

THE CUPCAKES: Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. In a mixing bowl, beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

THE FROSTING: Melt together 2 tbsp. butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to a mixing bowl. Place the bowl in the freezer for 15-20 minutes or until cool to the touch. Grab the cooled butter mixture from the freezer and add the remaining 6 tbsp. of butter, vanilla, cinnamon, and the powdered sugar to the bowl. Beat together until well combined. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.