Bigelow Pumpkin Spice Cupcakes
 

Pumpkin Spice Cupcakes

Checkout the other Dessert items.

Ingredients:

Tea Concentrate:

13 tea bags Bigelow Pumpkin Spice Tea*
1 ¼ cups boiling water

 

Cupcakes:

1 ¾ cup sugar
¾ cup vegetable oil
3 eggs
1 (11-ounce) can mandarin oranges, drained, discard liquid
½ cup tea concentrate
2 teaspoons real vanilla extract
2 teaspoons freshly grated orange zest
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrots

 

 

Frosting:

1 (8-ounce) package cream cheese, slightly soft
1 tablespoon butter, softened
2 tablespoons tea concentrate
3 ½ cups confectioners' sugar

 

Makes 24 cupcakes

Prep Time:   15 minutes     Baking Time:  20 minutes

                                               

*Variations: Try using  Bigelow Cinnamon Stick Tea, Sweetheart Cinnamon Herb Tea, Bigelow Orange & Spice Herb Tea, or "Constant Comment" Tea

  

Instructions:

Place tea bags in a 2-cup glass measure.  Add 1 ¼ cups water.  Steep tea for 10 minutes.

Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About 1 cup plus 2 tablespoons tea concentrate.)

Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside.

In large mixing bowl add sugar, vegetable oil and eggs.  Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes).

Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest.  Continue mixing, scraping bowl often, until well mixed (1 minute).

In medium bowl stir together flour, baking soda, cinnamon, and salt. 

Add flour mixture to tea mixture.  Continue mixing, at low speed, until well mixed (1 to 2 minutes).

Add carrots; mix well.

Place batter in muffin cups filling about ½ to ¾ full.  Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.  Remove from oven; cool.

Meanwhile, in medium mixing bowl place cream cheese and butter.  Mix at high speed, scraping bowl often, until light and creamy (1 minute).  Add 2 tablespoons tea extract.  Mix well.

Add confectioners' sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes).

Frost top of each cupcake with frosting. 

Nutritional Information:

Nutritional Information Per Serving

Calories

227

 

 

 

Protein

3

grams

 

Carbohydrate

42

grams

 

Total Fat

11

grams

 

Alcohol

0

grams

 

Cholesterol

35

milligrams

Saturated Fat

3

grams

 

Monounsaturated Fat

3

grams

 

Polyunsaturated Fat

4

grams

 

Trans Fatty Acid

0

grams

 

Dietary Fiber, Total

1

grams

 

Total Sugar

31

grams

 

Percentage of Calories

 

 

 

Protein

4

%

 

 

Carbohydrate

60

%

 

 

Fat Total

36

%

 

 

Alcohol

0

%

 

 

Vitamins & Minerals

 

 

 

Sodium

231

milligrams

Potassium

88

milligrams

Vitamin A (RE)

231

Retinol Equivalent

Vitamin C

5

milligrams

Calcium

22

milligrams

Iron

1

milligrams

 

Vitamin D (ug)

0

micrograms

Vitamin E (mg)

0

micrograms

Thiamin

0

milligrams

Riboflavin

0

milligrams

Niacin

1

milligrams

Pyridoxine (Vitamin B6)

0

milligrams

Folate Acid

31

micrograms

Cobalamin (Vitamin B12)

0

micrograms

Nutritional Recipe Features

 

 

No category applicable

 

 

 

Pumpkin Spice Cupcakes
 

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