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5.1 from 25 reviews

These Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting are the perfect fall treat, combining the warm flavors of chai spice, pumpkin, and cinnamon in a delightful cupcake topped with a sweet and creamy frosting. A cozy autumn indulgence in every bite!

Ingredients

Chai Spice

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • ½ tsp freshly grated nutmeg
  • ½ tsp all-spice
  • ½ tsp ground cloves
  • ⅛ tsp ground black pepper
  • ⅓ cup granulated sugar

Pumpkin Chai Cupcakes

  • ½ cup melted coconut oil (melted butter or canola can be used)
  • ¾ cup packed dark brown sugar
  • 1 tbsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 ½ cup pumpkin puree
  • 1 ½ cup all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp kosher salt

Brown Sugar Frosting

  • 8 tbsp salted butter, at room temperature
  • ¼ cup heavy cream
  • ½ cup packed dark brown sugar
  • 2 tsp vanilla extract
  • ¼ tsp cinnamon
  • 1 ½ cup powdered sugar

Instructions

  1. To make the 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.
  2. To make the cupcakes: Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. In the bowl of a stand mixer (or use a hand-held mixer) 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.
  3. To make the frosting: Melt together 2 tablespoons 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 the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the 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.

Notes

  • You can store these cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • For a stronger chai flavor, increase the amount of chai spice in both the cupcake batter and the topping.

Nutrition

Find it online: https://lauracooks.com/vanilla-chai-pumpkin-latte-cupcakes/