Punkin Pie RooiBOOS Cupcakes! October 23 2019

Halloween is almost here, which provides a fabulous excuse for being super extra about baked goods. I have def been getting carried away with my baking and other craft projects, and to be honest this recipe was mostly created so we all have an excuse to say “rooiBOOS” while making spooky ghost gestures at one another. Hence the cute little ghosts piped in chocolate on top. You’re welcome.

Teacup (our teenager) referred to these as “pumpkin spice lattes in cupcake form,” which I think just about sums it up. Let me know if you tried these, if you made any substitutions, and what you thought of the results!

Punkin Pie RooiBOOS Cupcakes

1 tbsp Punkin Pie Rooibos
1/2 cup whole milk
1 1/3 cups all-purpose flour (we used Pamela’s gluten-free, but wheat flour works too! You can swap them out cup for cup.)
1 tsp baking powder
1/4 tsp salt
1/2 cup (8 tbsp) softened butter
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla
  1. Combine whole milk and Punkin Pie Rooibos in small saucepan. Bring to a boil over medium heat, then remove from heat and cool overnight. Strain through fine-mesh sieve before continuing with recipe.
  2. Preheat oven to 350F (180C) and line muffin tin with cupcake liners. Set aside.
  3. Sift flour, baking powder and salt together and set aside.
  4. Beat butter and sugar until light and fluffy.
  5. Add eggs, one at a time, beating until combined between additions.
  6. Add vanilla and beat until combined.
  7. Stir half of flour mixture into eggy mixture, mixing just until combined.
  8. Stir in Punkin Pie Rooibos Milk, followed by remaining flour mixture, stirring until just combined between additions.
  9. Fill muffin cups 2/3 full with batter and bake for 15-20 minutes, until a toothpick comes out with only a few moist crumbs. Cool completely, then ice with Cinnamon Cream Cheese Frosting (recipe below).

Cinnamon Cream Cheese Frosting

8 oz. cream cheese (brick, not spread)
1/2 cup (8 tbsp) softened butter
3 cups sifted powdered sugar
1 tsp vanilla extract
Pinch of salt
  1. Beat cream cheese and butter until smooth and fluffy.
  2. Add in powdered sugar 1/2 cup at a time, mixing thoroughly between each addition to keep the icing smooth.
  3. Mix in vanilla and salt. For thicker icing, use more powdered sugar

(For cutie ghosts, use any store-bought piping gel or frosting. You can also use royal icing, or be lazy bums like us and just mix equal parts powdered sugar and cocoa powder with a touch of milk to create a simple decorating icing.)

That’s it. That’s the whole recipe. Super simple, adorable and tasty. Enjoy!