Print

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of fall with these Vanilla Chai Pumpkin Latte Cupcakes topped with luscious Cinnamon Brown Sugar Frosting. These moist and fluffy cupcakes combine the warm spices of chai with creamy pumpkin, perfectly capturing the essence of autumn in every bite. Ideal for family gatherings or a cozy night in, this easy recipe is suitable for bakers of all skill levels. With a rich frosting that adds sweetness and a touch of spice, these cupcakes are sure to be a hit at any occasion. Bake a batch today and let each bite transport you to a warm, inviting autumn afternoon!

Ingredients

Scale
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/3 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 8 tablespoons salted butter
  • 1/4 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and line cupcake molds with paper liners.
  2. In a bowl, mix together the chai spice blend: cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and black pepper.
  3. In a stand mixer, combine melted coconut oil, brown sugar, vanilla extract, eggs, and pumpkin until well blended.
  4. Gradually add flour, baking powder, baking soda, salt, and half of the chai spice blend; mix until smooth.
  5. Divide batter evenly among prepared cupcake molds and bake for 18-22 minutes until set.
  6. For frosting: In a saucepan over medium heat, melt butter with heavy cream and brown sugar until dissolved; cool slightly. Beat in remaining butter, vanilla extract, cinnamon, and powdered sugar until creamy.
  7. Frost cooled cupcakes generously and sprinkle with reserved chai spice blend.

Nutrition

Find it online: https://recipeveil.com/vanilla-chai-pumpkin-latte-cupcakes-with-cinnamon-brown-sugar-frosting/