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Pumpkin Cupcakes With Chai Cream Cheese Frosting

By Food52
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dessert nut free vegetarian thanksgiving indian


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2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1 1/2 cup sugar

1/2 cup light brown sugar

1 cup canola or safflower oil

3 eggs

1 15 ounce can pureed pumpkin

1/4 cup sugar

2 chai tea bags

3 cardamom pods

1 cinnamon stick

8 ounces cream cheese, at room temperature

1/2 cup butter (1 stick), at room temperature

3/4 cups powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon honey

2 tablespoons decorative gold sugar

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